Bell Pepper Frittata Muffins

Serves 6 · 20 min prep · 25 min cook

Ingredients

• 10 large eggs
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1/2 medium green bell pepper
• 1 cup packed baby spinach
• 3/4 cup shredded cheddar cheese
• 1/4 cup milk
• 3 green onions
• 1 tbsp olive oil or cooking spray
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• optional, for serving hot sauce

Instructions

1. 1Preheat the oven to 375°F. Generously grease a 12-cup muffin tin with olive oil or nonstick spray, getting into the corners so the frittatas release cleanly.
2. 2Dice all the bell peppers into small, uniform pieces about 1/4-inch so they cook evenly and fit neatly in the muffin cups. 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 peppers for 4 to 5 minutes until they soften slightly and lose their raw crunch. Stir in the spinach just until wilted, about 1 minute, then remove from heat and let cool a minute.
4. 4In a large bowl, whisk the eggs with the milk, garlic powder, oregano, salt, and black pepper until the mixture is uniform and lightly foamy.
5. 5Fold the sautéed peppers, spinach, most of the green onions, and half the cheddar into the egg mixture so the vegetables are evenly distributed.
6. 6Divide the mixture evenly among the 12 muffin cups, filling each three-quarters full. Sprinkle the remaining cheddar and green onions on top of each cup.
7. 7Bake on the center rack for 18 to 22 minutes, until the tops are puffed and golden and a toothpick inserted in the center comes out clean with no wet egg. The edges should pull slightly from the pan.
8. 8Cool in the tin for 5 minutes, then run a thin knife each muffin and lift out. Serve warm with hot sauce on the side, or cool completely and refrigerate for grab-and-go breakfasts through the week. Reheat in the microwave for 30 to 45 seconds.