Bell Pepper Frittata Muffins

Serves 6 · 20 min prep · 22 min cook

Estimate for one serving

• 210 cal
• 15g protein
• 6g carbs
• 14g fat
• 2g fiber

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Ingredients

• 10 large eggs
• 1 medium red bell pepper
• 1 medium orange bell pepper
• 1/2 medium green bell pepper
• 1 cup packed baby spinach
• 3/4 cup shredded sharp cheddar
• 1/4 cup whole milk
• 3 green onions
• 1 tbsp olive oil or cooking spray
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano

Instructions

1. 1Preheat the oven to 375°F. Generously grease a 12-cup standard muffin tin with olive oil or nonstick spray, including the rims so the muffins release cleanly.
2. 2Finely dice the red, orange, and green bell peppers into small, uniform pieces so they cook evenly inside the muffins. Thinly slice the green onions and roughly chop the spinach.
3. 3Heat a skillet over medium heat with a drizzle of oil. Sauté the diced bell peppers for 4 to 5 minutes until slightly softened and the raw bite mellows; stir in the spinach just until wilted, about 1 minute, then remove from heat to cool slightly.
4. 4In a large bowl, whisk the eggs with the milk, garlic powder, salt, black pepper, and oregano until fully blended and slightly frothy.
5. 5Fold the sautéed peppers and spinach, most of the cheddar, and the green onions into the egg mixture, reserving a small handful of cheese for topping.
6. 6Divide the mixture evenly among the 12 muffin cups, filling each three-quarters full. Sprinkle the remaining cheddar on top of each cup.
7. 7Bake on the center rack for 18 to 22 minutes, until the muffins are puffed, set in the centers, and lightly golden at the edges. A toothpick inserted in the middle should come out clean.
8. 8Rest the tin for 5 minutes so the muffins firm up, then run a thin knife each edge and lift out. Serve warm, or cool completely and refrigerate for grab-and-go breakfasts.