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Ingredients
Scale
- 8 eggs
- 200 grams herbs & spices cream cheese spread*, (1 tub or ¾ cup) room temperature
- 1 teaspoon salt
- ⅛ teaspoon pepper
- ¾ cup fresh spinach, finely chopped
- ½ cup jarred roasted red peppers, finely chopped
- ½ cup tomatoes, finely chopped
Instructions
- Preheat the oven to 350℉ and lightly grease a muffin pan (non-stick or silicone).
- In a large bowl, whisk together the eggs, cream cheese, salt, and pepper until smooth.
- Stir in the chopped peppers, spinach, and tomatoes, then fill the muffin cups about ¾ full.
- Bake for 20-25 minutes until the centers are completely set. Serve immediately or allow to cool to room temperature for storage.
- Store mini frittatas in the refrigerator for up to 1 week or in the freezer for 2-3 months.
Notes
For added flavor, consider using different vegetables or herbs based on your preference.
These muffins are great for meal prep—make a large batch and enjoy them all week!
Reheat leftovers in the microwave or enjoy them cold as a snack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg