Muffin Frittata

Muffin Frittata recipe

These delicious, low carb, high protein, grab ‘ go breakfast muffins will keep you fuller for longer. They will last in the fridge for 4 days, or 3 months in the freezer.


  • 6 eggs
  • ½ cup milk
  • ¼ tsp. salt
  • ⅛ tsp. pepper
  • 1 cup 2 % shredded Cheddar Cheese
  • ¾ cup chopped Zucchini
  • ¼ cup chopped red bell pepper
  • 2 tbsp. chopped red onion


  • Heat oven to 350°F.
  • Beat eggs, milk, salt and pepper in medium bowl until blended.
  • Add cheese, zucchini, bell pepper and onion; mix well.
  • Spoon evenly into 12 greased muffin cups, about 1/4 cup each.
  • Bake in 350°F oven until just set, 20 to 22 minutes.
  • Cool on rack 5 minutes.
  • Remove from cups; serve.

Serves 6

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