We ♥ Frittata Muffins!

Katrina & I have been on the lookout for a great, simple meal we could whip up ahead of time and eat throughout the week, and this is definitely it! These mini frittatas are satisfying and are great anytime! That's right :) For all of you on the Tone It Up Nutrition Plan, your Frittata Muffins can be enjoyed for any meal...

Each muffin is packed with protein and a good dose of veggies to keep you lean and energized! Make a batch to enjoy for breakfast, lunch, dinner or even post-workout.

SERVINGS

8 muffins (1 serving is 1-2 muffins)

INGREDIENTS

  • 4

    whole eggs

  • 4

    egg whites

  • 1/2

    cup plain greek yogurt

  • 1

    cup spinach

  • 1/2

    cup mushrooms, chopped

  • sea salt & fresh pepper to taste

DIRECTIONS

STEP 1: Preheat oven at 350° Lightly spray a muffin pan with cooking spray ~ use cupcake liners if you want!
STEP 2: Beat eggs, eggs whites and chobani until fluffy. Add spinach, mushrooms, salt & pepper and mix well. Pour mixture into pan and bake for 15-20 minutes or until toothpick comes out clean!

AUTHOR NOTES

We're so excited to share this tasty, and super easy recipe with all of you: Easy to make, delicious Frittata Muffins! Find many more delicious recipes and learn how to fuel your body to stay energized on your Tone It Up Nutrition Plan!  Learn more about the Tone It Up Nutrition Plan here ~ We want YOU to be our next Tone It Up Girl Success Story!

COMMENTS 46

  1. I’m lactose intollerant, so what can you use to replace the greek yoghurt and which Amount? I know almond yoghurt is a lot thinner then greek yoghurt!

    1. I’m also lactose intolerant. I made these with So Delicious brand plain coconut milk yogurt alternative.

    2. If you are lactose intolerant and don’t have a milk allergy then you should be able to consume greek yogurt because of the probiotics. There are other dairy items that are lactose free as well like hard cheeses.

  2. Hoping this recipe is completed with bake time & temp before Week 5 of the meal plan begins!

  3. Looks delish, but can’t take mushrooms. Any good sub suggestions??? :)

    1. Any veggies will work! I’ll probably use green and red bell peppers because I have some leftover from this week that I’ll need to use up!

  4. How is everyone storing these? I’m worried they will go bad just leaving them in the fridge.

    1. I’m baking mine now, in Silicon cups. I’ll let you know how they turn out.

    2. Don’t use liners. Just spray the muffin tin well and scoop out after letting cool for a few minutes.

    3. So, they came out great, but I had to bake them for an extra 15 minutes or so to get them to bake all the way through. I would use silicone cups next time for better results.

    4. I made a lot of these during a Whole30 and bought silicone liners. They are life changers. I also do 375 degrees instead of 350.

    5. I had the same problem with the cupcake liners. Most of the mixture stuck to the liners & they ripped all apart. I didn’t let them cool, so this could have been the problem. Next time I’ll try without liners. ?

      1. I didn’t use cupcakes liners (I just sprayed the pan before pouring in the egg mixture) and they turned out great!

  5. I made about 8 of thes for week 5 of the challenge. . My question is..how do you store them? And how long should I heat them up? Or do? First time making these so I am totally clueless!! Help!!!

    1. You can store them in a fridge in an airtight glass container. To heat them up, you can wrap them in some tin foil and stick them in an oven set to 350 for five minutes :)

  6. These are really good! I added sautéed onion and red pepper so it made 12 muffins. I think next time I will add chopped spinach and mushroom at the bottom of each tin and then pour eggs over top because the big leaves made pouring a little messy.

  7. Made these a couple of times but this time I bought and used silicone muffin pans. The muffins do not stick and clean up is a breeze. Making them again tonight.

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