Bell Pepper Frittata Muffins

Serves 6 · 15 min prep · 25 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 large red bell pepper
• 1 large orange bell pepper
• 1/2 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
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• as needed nonstick cooking spray

Instructions

1. 1Preheat the oven to 375°F. Generously coat a 12-cup standard muffin tin with nonstick cooking spray, making sure the rims are greased so the muffins release cleanly.
2. 2Dice 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 the olive oil in a medium skillet over medium heat. Add the diced peppers and cook, stirring occasionally, until they soften slightly and lose their raw crunch, about 4 to 5 minutes. Stir in the spinach just until wilted, 30 to 60 seconds, then remove from heat and let cool a minute.
4. 4In a large bowl, whisk the eggs with the milk, garlic powder, salt, and black pepper until the mixture is smooth and lightly foamy. Fold in the shredded cheddar and sliced green onions.
5. 5Divide the sautéed pepper-spinach mixture evenly among the muffin cups. Pour the egg mixture over the vegetables, filling each cup three-quarters full so the muffins have room to puff.
6. 6Bake on the center rack until the tops are golden, the centers are set, and a toothpick inserted in the middle comes out clean, 18 to 22 minutes. The muffins will dome slightly and pull away from the tin edges when done.
7. 7Cool in the pan for 5 minutes, then run a thin knife each muffin and lift them out onto a wire rack. Serve warm, or cool completely and refrigerate for grab-and-go breakfasts.
8. 8For reheating, warm refrigerated muffins in a 350°F oven for 8 to 10 minutes or microwave 30 to 45 seconds until heated through. The roasted-sweet pepper flavor stays bright even after reheating.