Healthy Frittata Breakfast Muffins
Prep time
Cook time
Total time
Serves: 12
  • 8 large free range eggs
  • 3 tbsp olive oil
  • 1 garlic clove
  • 50ml (couple of generous glugs!) milk - I use almond milk, or use what you have on hand
  • veggies - whatever you have on hand like peppers, tomatoes, spinach, sugar snap peas, etc
  • I used:
  • half red pepper
  • half green pepper
  • half small red onion
  • big handful frozen sweetcorn
  • herbs: I used coriander and basil but again use what you have on hand
  • 50g feta cheese
  • large pinch salt
  • pepper - to your taste
  1. Preheat your oven to gas 4, around 180c, and grease a non-stick muffin pan (mine is Prestige and literally nothing sticks to it) with a little olive oil.
  2. Chop your veggies all to a similar size, and sautee In a large saucepan, with the olive oil and garlic on a low heat. While those are cooking, crack your eggs into a large bowl, add the milk and whisk well.
  3. Crumble in the cheese and herbs to your egg mixture, and add the salt and pepper.
  4. Once the veggies are all cooked, turn off the heat and let cool for about a minute before stirring them into the egg mix. Pour or spoon the egg mix into the muffin cups (with no liner), filling them right to the top.
  5. Bake for 20 minutes in the middle shelf of the oven - when they're done, they'll be bubbly and slightly browned on top. Let cool completely in the tray before turning out.
  6. Store in a tin, or in the freezer for up to 3 months.
Recipe by Kerry Cooks at