If you’re a meal-prepper, add these easy Muffin Frittatas to your Sunday must-make list. Equally as perfect when serving a crowd, these individual bite-sized egg dishes are a great on-the-go breakfast for busy workday mornings.
1 Bell Pepper – red, diced
1 Bell Pepper – yellow, diced
1 Bell Pepper – green, diced
3 Cups Spinach
8 Eggs, whole large
1/2 Cup Heavy Cream
1/2 Cup Cheddar Cheese – or cheese of choice
1 Preheat the oven to 400 F.
2 Over medium-high heat, sauté the diced bell peppers and spinach for about 5 minutes. Set aside.
3 Not crazy about bell peppers and spinach? Feel free to experiment with other veggies of your choice such as broccoli, onion, mushrooms, or cherry tomatoes.
4 In the RX Pitcher, combine eight eggs, ½ cup of heavy cream, salt and pepper, two tablespoons of the cooled bell peppers, and ¼ cup of the shredded cheese. Blend.
5 Divide the contents in a prepared muffin tin. Top each egg mixture with the remaining bell peppers and shredded cheese.
6 Bake at 400 F for 10 to 12 minutes, or until the eggs are fully cooked and puffed up.
Recipe: Muffin Frittatas
Serving in this recipe: 12
Total Fat: 8.3 g 12.8%
Saturated Fat: 4.2 g 21.1%
Cholesterol: 139.9 mg 46.6%
Sodium: 87.8 mg 3.7%
Total Carbs: 2.7 g 0.9%
Dietary Fiber: 0.7 g 2.7%
Sugar: 1.5 g
Protein: 6 g 12%
Vitamin A: 19.5% Vitamin C: 51.1%
Calcium: 7.1% Iron: 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.