Easy Baked Frittata Muffins

Rachel Reynolds, Registered Dietitian Nutritionist at SCNC

You can never have too many options for quick, easy and tasty on-the-go breakfast options. Here are 2 recipes for what I like to call Frittata Muffins – a delicious way to get some protein, veggies and whole grains in one portable little package for breakfast! Each recipe below is a guide. I have made both recipes exactly as they are written, as well as with many different variations depending on what I had in my kitchen at the time. Enjoy!

Broccoli and Cheddar Frittata Muffins
(Adapted from recipe source: www.diybudgetgirl.com)
Serving size 1 muffin
Makes 8 muffins

Ingredients:
4 cups broccoli florets, lightly steamed
6 whole large eggs
1/3 cup reduced fat shredded cheddar cheese (any flavor of cheese works here!)
1 Tbsp olive oil
Salt and pepper to taste
Cooking spray

Instructions:
1. Preheat oven to 350° F
2. Crumble broccoli into small pieces and add olive oil, salt and pepper. Mix well.
3. Spray standard size non-stick muffin tin with cooking spray and spoon broccoli mixture evenly into 8 tins
4. In a separate bowl, beat eggs, cheese, salt and pepper together
5. Pour into greased tins over broccoli until a little over 3/4 full
6. Bake in oven until cooked through, roughly 20 minutes
7. Serve immediately or let cool and store in refrigerator to enjoy during the week

Modifications:
– Add 1 cup cooked grain, corn or potato/sweet potato for a heartier frittata
– Serve inside whole wheat English muffin for quick easy breakfast sandwich
– Use any type of vegetables, including frozen veggies that have been thawed OR cooked leftover veggies
– Vary type of reduced fat cheese to vary the flavors in your frittata muffins
– Spice up your frittata muffins with herbs and spices of your choice

Nutrition Information:
Serving Size: 1 muffin

*Nutrition facts determined by Food Processor

Quinoa and Feta Frittata Muffins
(Adapted from recipe source: www.slenderkitchen.com)
Serving Size 1 muffin
Makes 8 muffins

Ingredients:
1 cup cooked quinoa
2 cup diced bell peppers
1/2 cup reduced fat feta cheese
6 eggs
Salt and pepper to taste
Optional: Dash of hot sauce

Instructions:
1. Preheat oven to 350° F
2. Whisk eggs in a bowl, then add all remaining ingredients. Mix well.
3. Spray muffin tin with cooking spray. Pour mixture evenly into 8 muffin cups.
4. Bake for about 25 minutes or until cooked through and golden brown.

Modifications:
– Use leftover brown rice, cubes of whole grain bread, cooked potatoes or sweet potatoes in place of quinoa
– Substitute cooked zucchini, carrots, or any other leftover veggies of your choice
– Vary flavors of reduced fat cheese for different variations of these breakfast muffins

Nutrition Information:
Serving Size: 1 muffin

*Nutrition facts determine by Food Processor