Breakfast Egg Cups (Frittata Muffins)

Source: https://sallysbakingaddiction.com/egg-muffins-recipe/ Makes 12 · Prep 15 min · Cook 18–20 min · Oven 375°F

❄️ FREEZE STAGE: Fully baked

• Freeze at: After baking and cooling completely.
• How: Freezer-safe container, tightly covered, up to 3 months.
• Reheat: Microwave from frozen 20–30 sec (wrap in a damp paper towel; don't overheat or they go rubbery). Or oven 350°F for 5–10 min, or air fryer 375°F for 3–4 min. Thaw overnight in the fridge first if you prefer.

Allergens: no nuts, sesame, or chickpea. ✅

Ingredients

Base

• 8 large eggs
• ⅓ cup (80ml) whole milk or half-and-half (or nondairy)
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• ¼ tsp onion powder
• ¼ tsp garlic powder

Add-ins (spinach/tomato/pepper/feta version)

• ¾ cup (120g) finely chopped bell pepper
• ½ cup (75g) finely chopped tomatoes
• ½ cup (15g) finely chopped fresh spinach (or kale)
• ¾ cup (100g) crumbled feta

Ham & cheddar variation: swap the veg for 1.5 cups (225g) finely cubed cooked ham; use sharp cheddar instead of feta. Other add-ins (~1.5 cups total): cooked sausage/bacon/chicken, mushrooms, sun-dried tomatoes, corn, cooked potato, broccoli. Cheeses: white cheddar, pepper jack, smoked gouda, goat cheese.

Method

1. Preheat oven to 375°F. Grease a 12-count muffin pan generously (liners not recommended unless well sprayed).
2. Whisk eggs, milk, salt, pepper, onion powder, and garlic powder until just combined (don't over-whisk). ~2 cups.
3. Spoon ~2 tbsp add-ins into each cup; top each with 1 tbsp cheese.
4. Pour egg mixture into each cup, ~¾ full.
5. Bake 18–20 min until puffy and golden at the edges (they rise unevenly — normal).
6. Cool in the pan 5 min (they deflate as they cool). Remove. Serve, or cool completely before freezing.

Storage (from source)

• Fridge: covered, up to 5 days.
• Freezer: up to 3 months (see freeze box).