Description
Fast and portable breakfast muffin tin frittatas made in a toaster oven.
Ingredients
- Cooking Oil Spray, for the muffin tin
- ¾ to 1 cup Finely Chopped Vegetables (mix of bell pepper, spinach, mushrooms, zucchini, or broccoli)
- ¼ cup (56 grams) Crumbled Feta cheese
- 2 tablespoons chopped green onion
- 4 Large Eggs (about 50 grams each, weighed without shell)
- ½ teaspoon Salt
- ⅛ to ¼ teaspoon Black Pepper
- 1 tablespoon Finely Chopped Fresh Herbs (dill, parsley, basil, or thyme)
Instructions
- Adjust the cooking rack to the middle or bottom placement, select the “BAKE” setting, and preheat the toaster oven to 350°F.
- Generously spray or brush a 6-cup muffin pan with oil.
- In a medium bowl, stir together the chopped veggies, green onion, and feta cheese. Distribute the mixture evenly across the six cups.
- Whisk together the eggs, salt, black pepper, and chopped herbs. Ladle or pour the mixture over the veggies in the cups.
- Bake until the frittatas are puffed up, the edges are golden brown and a knife inserted in the center comes out clean or they have reached an internal temperature of at least 160°F, about 18 to 22 minutes.
- Let the egg muffins cool in the pan for 5 to 10 minutes before removing them.
Notes
Chop vegetables uniformly for even cooking, and don’t overwhisk eggs to avoid excess bubbles.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American