Craving a deliciously easy breakfast that packs a punch of flavor and nutrition? Look no further than these Cheesy Spinach Potato Frittata Muffins! Perfectly portioned and bursting with fresh ingredients, these little bites of goodness are not only a fantastic way to kickstart your day, but they also make for a delightful brunch option or a quick snack on the go. With just 15 minutes of prep time and a mere 25 minutes in the oven, you'll have a dozen scrumptious muffins ready to impress your family and friends. Dive into this recipe and discover how you can elevate your mornings with these irresistible frittata muffins!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups fresh spinach, chopped
- 1 cup cooked potatoes, diced
- 6 large eggs
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup milk
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with olive oil or use silicone muffin liners to prevent sticking.
- In a large mixing bowl, crack the 6 eggs and whisk them thoroughly until well combined and slightly frothy. Add milk, salt, and pepper, continuing to whisk until the mixture is smooth and uniform.
- Prepare the vegetables by finely chopping the fresh spinach and dicing the pre-cooked potatoes into small, uniform cubes approximately 1/4 inch in size.
- Gently fold the chopped spinach, diced potatoes, and shredded cheese into the egg mixture. Stir carefully to ensure even distribution of ingredients throughout the batter.
- Using a ladle or measuring cup, carefully distribute the egg mixture evenly among the 12 muffin cups, filling each about 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the frittata muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes. This allows them to set and makes removal easier.
- Carefully remove the frittata muffins from the tin using a small spatula. Serve warm as a breakfast or brunch item, or cool completely and store in an airtight container in the refrigerator.
Tips
- Ingredient Substitutions: Feel free to swap out the spinach for other leafy greens like kale or Swiss chard, and switch the cheese to your favorite variety for a personalized touch.
- Make Ahead: These frittata muffins can be made ahead of time and stored in the refrigerator for up to a week. Just reheat in the microwave for a quick breakfast!
- Add Extras: For an extra burst of flavor, consider adding diced bell peppers, onions, or even cooked bacon or sausage to the egg mixture.
- Silicone Muffin Liners: If you want to avoid sticking, silicone muffin liners are a great option. They also make for easy cleanup!
- Check for Doneness: Keep an eye on the muffins towards the end of the baking time. Ovens can vary, so check with a toothpick to ensure they are perfectly cooked.
- Serving Suggestions: Serve these muffins with a side of salsa or a dollop of sour cream for a delicious twist!
- Freezing: These muffins freeze beautifully! Just wrap them individually in plastic wrap and store in an airtight container for up to 3 months. Reheat directly from the freezer!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 8g
Protein: 10g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 130mg
