The Olive Bin

Easy Mini Frittata Egg Muffins

Preheat oven to 350 degrees F. Brush a muffin tin with Green Chili olive oil. Add 2 T chopped meat and/or vegetables and 1 T cheese to each muffin cup; set aside. In medium bowl, whisk together eggs, milk, salt, and pepper. Pour mixture into muffin cups, filling each about three-fourths full. Bake for 20 to 25 minutes, or until muffins are set in centers. Remove from oven and cool for 5 minutes. Serve warm. To store, place muffins in an airtight container. Cover and refrigerate for upto 5 days.
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Ingredients

Number Of Servings: 12

2 T of The Olive Bin's Green Chile Olive Oil (Fused)
1 1/2 C chopped cooked meat and/or vegetables (such as bacon, ham, bell pepper, green onion, zucchini, etc.)
3/4 C shredded Colby Jack or cheddar cheese
8 large eggs
2/3 C skim milk
1/4 tsp salt
1/8 tsp black pepper

Directions

  1. Preheat oven to 350 degrees F. Brush a muffin tin with Green Chili olive oil. Add 2 T chopped meat and/or vegetables and 1 T cheese to each muffin cup; set aside.
  2. In medium bowl, whisk together eggs, milk, salt, and pepper. Pour mixture into muffin cups, filling each about three-fourths full.
  3. Bake for 20 to 25 minutes, or until muffins are set in centers. Remove from oven and cool for 5 minutes. Serve warm.

    To store, place muffins in an airtight container. Cover and refrigerate for upto 5 days.

Additional Info

Adapted from Hy-Vee "seasons" recipe

Our adaption with a brush of our Green Chili olive oil adds a slight spiciness to these delicious muffins, without overpowering the flavor. These little muffins are easy to make, so prepare a couple batches on the weekend and store to eat as breakfast on-the-go throughout the week!

Associated Products

Green Chili Olive Oil