What is the difference between a frittata and a quiche?

The main difference is the crust. A quiche is typically baked in a pastry crust, while a frittata is baked without a crust. Frittatas are also often started on the stovetop and finished in the oven, though these mini versions are baked entirely in a muffin pan.

Can I add different vegetables or meat?

Absolutely. This recipe is very forgiving and adaptable. Feel free to swap in your favorite finely chopped vegetables like bell peppers, onions, mushrooms, or zucchini. Cooked, crumbled bacon, sausage, or ham can also be added for extra flavor and protein.

How long do these mini frittatas last in the refrigerator?

When stored in an airtight container in the refrigerator, these mini frittata muffins will keep well for up to one week. They make perfect grab and go breakfasts throughout the busy week.

Can I freeze these frittata muffins?

Yes, they freeze very well. Let them cool completely, then store them in an airtight container or freezer bag. They can be frozen for up to three months.

What is the best way to reheat them?

To reheat from the refrigerator, you can microwave them for 30 60 seconds or warm them in a toaster oven. From frozen, thaw them overnight in the fridge or microwave on 50 power for 1 2 minutes until heated through.

Do I have to use Arla Herbs & Spices Cream Cheese?

While the recipe is developed using Arla Herbs & Spices Cream Cheese for its specific flavor profile, you could experiment with plain cream cheese and add your own herbs and spices, or try a different flavored cream cheese variation you enjoy. The texture and moisture level might vary slightly.

What is the yield for this recipe?

This recipe typically makes 14 mini frittata muffins using a standard muffin pan. This yield is great for meal prep, giving you over a week's worth of breakfasts or lunches if eating one or two per day.

Easy Breakfast Egg Muffins (Perfect for Meal Prep!)

Description

These Mini Frittata Muffins are an incredibly simple and flavorful breakfast option, perfect for meal prep and grabbing on the go! They are loaded with fresh vegetables and creamy cheese, making them utterly irresistible!

Ingredients

8 large (440 grams) eggs
1 tub (200 grams) Arla Herbs & Spices cream cheese
1 teaspoon (5 grams) salt
⅛ teaspoon (0.5 grams) black pepper
½ cup (75 grams) jarred roasted red peppers, finely chopped
¾ cup (25 grams) fresh spinach, finely chopped
½ cup (70 grams) tomatoes, finely chopped

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a standard muffin pan. Using a nonstick or silicone pan helps a lot.
In a large mixing bowl, thoroughly whisk the eggs, cream cheese, salt, and pepper together until the mixture is smooth.
Gently stir the chopped roasted red peppers, spinach, and tomatoes into the egg mixture. Pour this mixture into the prepared muffin cups, filling each one about three-quarters full.
Bake in the preheated oven for 20 to 25 minutes. They are done when the centers are completely set and the tops look slightly golden. Serve them hot immediately or let them cool down to room temperature before storing.

Notes

Storage: Cooked mini frittatas keep well in the refrigerator for up to one week. For longer storage, freeze them for two to three months.

Nutrition

Serving Size: 1
Calories: 75cal
Sodium: 350mg
Fat: 6g
Saturated Fat: 2.5g
Carbohydrates: 2g
Protein: 5g
Cholesterol: 105mg