FRITTATA

MUFFINS

EASY BREAKFAST IDEA

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WHY YOU'LL LOVE THEM

If you’re looking for a meal-prep friendly breakfast that’s both healthy and delicious, these Frittata Muffins are the perfect choice! Packed with eggs, veggies, cheese, and plenty of flavor, these portable egg muffins are great for busy mornings, lunchboxes, or even a protein-packed snack.

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INGREDIENTS

Eggs Milk Cheese Vegetables Protein Olive Oil Salt & Pepper Herbs

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PREP THE PAN

Preheat your oven to 375°F. Grease a 12-cup muffin tin or line with silicone muffin cups to prevent sticking.

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SAUTE VEGGIES

In a skillet, heat a little olive oil and sauté any vegetables you’re using (onions, mushrooms, peppers, etc.) until softened. This step prevents excess moisture in your muffins.

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WHISK EGGS

In a large bowl, whisk together 10 large eggs, ½ cup milk, salt, and pepper until smooth and well combined.

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FILL MUFFIN CUPS

Place the sautéed veggies evenly into the muffin cups. Add cheese and cooked meats (if using). Pour the egg mixture over the top, filling each cup about ¾ full.

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BAKE

Bake for 18–20 minutes, or until the eggs are set and slightly golden on top.

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COOL AND SERVE

Let cool for 5 minutes before removing from the pan. Garnish with fresh herbs and enjoy warm, or cool completely for storage.

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