Delightful, protein-packed breakfast option that's both versatile and easy to prepare. Perfect for busy mornings or as a savory addition to your brunch party. Packed with healthy vegetables and customizable ingredients, catering to various dietary preferences and are an excellent choice for meal prep.
Ingredients
Scale:
8 large eggs
1/4 cup milk (use almond milk for a dairy-free option)
Salt and pepper to taste
1/2 cup diced red bell pepper
1/2 cup chopped spinach
1/4 cup diced onion
1/4 cup sun-dried tomatoes
1/2 cup feta cheese (optional)
1/4 cup cooked bacon or sausage, crumbled (optional)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with silicone muffin cups.
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth and slightly frothy.
Stir in the diced red bell pepper, chopped spinach, diced onion, and sun-dried tomatoes.
If using, fold in the feta cheese and crumbled bacon or sausage.
Add the dried oregano and garlic powder, stirring well to combine all ingredients.
Pour the mixture into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until the frittatas are set in the center and have a light golden color on top.
Remove from the oven and allow to cool slightly before running a knife around the edges to release them.
Serve warm or store in an airtight container for later consumption.
