Breakfast Frittata Muffins

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 175.0
  • Total Fat: 8.9 g
  • Cholesterol: 103.0 mg
  • Sodium: 215.3 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 10.6 g

View full nutritional breakdown of Breakfast Frittata Muffins calories by ingredient
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Number of Servings: 6


    Egg white, large, 3 serving (equivalent of whites from 3 eggs)
    Egg, fresh, whole, raw, 3 large
    Cheddar Cheese, 2 oz (1/2 cup), shredded
    Mushrooms, fresh, 8 oz.
    Broccoli, frozen, 5 oz (half a standard package)
    Onions, raw, 1 small
    1 large tomato, diced
    Olive Oil, 2 tsp
    Simply Potatoes Diced Potatoes with Onion 2 cup/81 grams/2.9 oz)
    Salt and pepper to taste
    1/2 t. garlic or onion powder (optional)


chop veggies, saute mushrooms and onions in 2 tsp. oil and season with salt/pepper. Put onions and mushrooms in a medium bowl when done cooking. Heat another 2 tsp. oil in frying pan and add potatoes. Cook for about 12 minutes covered on medium heat, turning once or twice.

Microwave broccoli for two minutes covered and drain, then combine all ingredients in bowl. Spray large muffin tin with PAM and pour contents into tin to make 5 large muffins (1 serving each) or 10 smaller muffins (2 muffins per serving).

Bake at 350 until set and golden on top (estimated time depending on size of muffins: 20-25 minutes).

Muffins can be stored in fridge and reheated in microwave for about 30-60 seconds before serving.

Serving Size: Makes 5 large muffins (1 per serving) or 10 smaller muffins (2 per serving)

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