Egg Muffin Mini Frittatas

These mini egg frittatas are like little clouds of protein tucked inside a lunchbox. Baked in a muffin tin, they’re perfectly portioned for little appetites. Packed with eggs, cheese, and your child’s favourite vegetables, they’re a great way to start the lunchbox with protein that keeps kids full and focused through the afternoon. Make a batch and freeze for grab-and-go lunches.

Ingredients

• 6 large eggs
• ¼ cup milk
• ¼ cup shredded cheddar cheese
• ¼ cup finely chopped broccoli or spinach
• 2 tablespoons finely chopped bell pepper
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• Optional: cooked bacon bits or ham, diced

Instructions

1. Preheat oven to 180°C (350°F). Grease a 12-cup mini muffin tin or a 6-cup regular muffin tin with cooking spray or oil.
2. In a large bowl, whisk together eggs and milk until well combined and slightly frothy. Season with salt and pepper.
3. Stir in the shredded cheese, chopped vegetables, and any optional protein. Mix until evenly distributed.
4. Pour the egg mixture evenly into the prepared muffin cups, filling each about ¾ full. The frittatas will puff up as they bake.
5. Bake for 12-15 minutes, or until the tops are set and lightly golden and a toothpick inserted in the centre comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before packing.