Description

Enjoy these Mini Frittata Muffins with Dill that combine eggs, cheese, and vibrant vegetables for a delightful snack or breakfast option. Quick to prepare, they make a tasty addition to your meal lineup, ideal for gatherings or busy mornings.

Ingredients

Scale

6 large eggs
¼ cup milk
½ cup shredded cheddar cheese
¼ cup diced bell peppers
¼ cup chopped spinach
¼ cup cooked crumbled bacon optional
salt and pepper to taste
oil or butter for greasing

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Instructions

Preheat the oven to 180°C (350°F) and grease a muffin tin.
In a mixing bowl, whisk together the eggs, milk, cheddar cheese, salt, and pepper until well combined.
Fold in the diced bell peppers, chopped spinach, and optional cooked bacon.
Pour the egg mixture into the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18–20 minutes, or until the muffins are puffed and golden.

Notes

Optionally add herbs like dill or chives for extra flavor.
These muffins can be made ahead of time and stored in the refrigerator for up to 3 days.
Feel free to customize with your favorite vegetables or proteins.

Nutrition

Serving Size: 1 muffin
Calories: 100
Sugar: 1g
Sodium: 180mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 7g
Cholesterol: 120mg