Prep Time 15 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method:
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 160  C
Servings: 6
Best Season: All Seasons
Description

These Muffin Tin Frittatas with Goat Cheese & Fresh Herbs are the perfect grab-and-go breakfast or brunch treat. Light, fluffy, and packed with creamy goat cheese, fragrant herbs, and tender veggies, they're easy to make, low in carbs, and ideal for meal prep. Whether you're hosting brunch or need a quick protein-packed snack, these frittatas are a flavorful and healthy choice.

Ingredients
    For the Egg Base:
  • 8 large eggs
  • 0.25 cup whole milk
  • 0.5 tsp sea salt
  • 0.25 tsp ground black pepper
    • For the Fillings:
  • 0.5 cup red bell pepper (finely diced)
  • 0.5 cup baby spinach (chopped)
  • 0.25 cup red onion (finely diced)
  • 0.5 cup cherry tomatoes (halved)
  • 0.5 cup goat cheese (crumbled)
  • 1 tbsp fresh chives (finely chopped)
  • 1 tbsp fresh parsley (finely chopped)
  • 0.5 tsp dried thyme or 1 tsp fresh thyme leaves
Instructions
    Preheat & Prepare the Pan
  1. 1
    Preheat your oven to 180°C (350°F). Lightly grease a 12-cup muffin tin with non-stick spray or a touch of olive oil to prevent sticking.
    2. Whisk the Egg Mixture
  2. 2
    In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy. This adds air and makes the frittatas fluffy.
    3. Prep the Fillings
  3. 3
    Dice the bell pepper, onion, and spinach. Halve the cherry tomatoes. Chop the fresh herbs. Crumble the goat cheese. Set everything within reach for easy assembly.
    4. Assemble the Frittatas
  4. 4
    Evenly distribute the vegetables, herbs, and goat cheese into each muffin cup. Then pour the egg mixture into each cup, filling about ¾ full. Gently stir with a spoon or toothpick to mix the fillings.
    5. Bake to Perfection
  5. 5
    Place the muffin tin on the middle rack of the oven. Bake for 18–22 minutes or until the tops are set and lightly golden. A toothpick inserted should come out clean.
    6. Cool & Serve
  6. 6
    Let the frittatas rest for 5 minutes before removing them from the pan. Run a butter knife around the edges if needed. Serve warm or store for later use.
Note

Storage: Refrigerate in an airtight container for up to 4 days. Reheat in microwave for 30–45 seconds.

Freezer-Friendly: Cool completely and wrap individually. Freeze up to 2 months. Reheat from frozen at 180°C for 10–15 minutes.

Variations:

  • Substitute goat cheese with feta or shredded cheddar.
  • Add cooked bacon or sausage for extra protein.
  • Use kale or zucchini instead of spinach.

Make it Dairy-Free: Use plant-based milk and skip the cheese or use dairy-free cheese crumbles.

Keywords: quick breakfast, healthy frittata, low-carb, muffin tin eggs, meal prep
Read it online: https://petitepanini.com/recipe/muffin-tin-frittatas-with-goat-cheese-herbs-recipe/