Mini Frittata Muffins
Description
These keto-friendly mini frittata muffins with eggs, cheese, tomatoes, and green peppers are an easy recipe to make for breakfast, lunch, or unexpected guests.
Ingredients
•
cooking spray
•
12 eggs
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2 tablespoons milk
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2 teaspoons salt
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2 teaspoons ground black pepper
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1 large tomato, finely chopped
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1 large green bell pepper, finely chopped
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2 cups shredded Colby-Jack cheese
Directions
1
Preheat the oven to 395 degrees F (200 degrees C). Spray muffin pan with non-stick cooking spray.
2
Combine eggs, milk, salt, and pepper in a bowl; beat with a fork until blended evenly.
3
Distribute tomatoes and green peppers amongst the muffin cups and sprinkle with Colby-Jack cheese. Pour egg mixture into each muffin cup until filled to the top. Mix each muffin cup carefully with a fork to distribute ingredients evenly.
4
Bake in the preheated oven until tops start to brown, about 20 minutes. Remove and let cool in the pan for 5 minutes before serving.