We are big fans of making our school mornings as easy as possible. We have learned (maybe the hard way) that having protein packed and yummy breakfast foods ready to warm up in minutes makes our lives so much easier. Today we are delighted to partner with our friends at
We love serving this easy frittata muffin recipe on busy mornings because we can make them ahead the night before and refrigerate. Just reheat in the morning for a protein packed breakfast. These are also great for those running-late mornings where you can grab some frittatas muffins and
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Easy Frittata Muffin Recipe
¼ t salt ½ t pepper
½ cup chopped red pepper
½ cup chopped asparagus
2 handfuls spinach
makes 12 frittata muffins
Heat oven to 350 degrees. Grease muffin pan.
Sauté chopped red pepper, asparagus and spinach with one tablespoon of oil for 5 minutes. Do not overcook. You still want the pepper and asparagus to be crunchy.
Whisk together eggs and milk in mixing bowl. Add salt and pepper and stir. Then add cheese and veggies, stir.
Use a measuring cup to fill muffin pan with 1/2 cup of egg mixture.
Bake for 20 minutes, or until set. Remove from oven and cool on rack for 5-7 minutes. Best when served warm.
We hope you guys love making these frittata muffins as much as we do at our homes. Our mom first introduced us to these egg muffins years ago and she loves serving them when all the grandkids are home. They’re truly so easy, totally convenient and we love that they’re nutrient rich. Enjoy!
photos by Sara Albers. all rights reserved.
This is a sponsored conversation written by me on behalf of Horizon Organic. The opinions and text are all mine.