Mini Frittatas

Happy Monday 🐥! Yesterday I spent 5 hours in the kitchen meal prepping and I found myself clearing out the fridge. I created these breakfast egg muffins! It’s such a joy to have it on-the-go or if you have kids, I’m very sure this is the perfect breakfast for them. They’re like frittata but in cute sizes. It’s super quick and super easy! This recipe yields around 14 - 16 muffins, depending on the size of your eggs and the vegetables you put in. It is so versatile as you can add any kinds of vegetables you like. It’s also really nutritious!

Ingredients 🥣🥚
-10 medium eggs (I had to make room for more eggs but 6 large eggs will suffice too!)
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 cup chopped spinach (any leafy green you like)
- 1 diced carrot (or 1/2 a capsicum)
- 1 cup corn (you can cherry tomatoes)
- 1/2 white onion, diced (optional)
- 1/2 cup cheese of your choice
- 1/4 cup of milk (optional)
- 3 slices of ham, cut into thin strips (optional)
- Oil to grease muffin tins

Steps 🍳
1. Preheat the oven to 180C.
2. Grease muffin tins
3. Whisk eggs, salt, pepper, cheese, ham and milk (if using) together.
4. Stir in the vegetables and divide the mixture between holes.
5. Bake for 23 minutes until light golden brown on the surface.
6. Serve! 🐣 You can have store it in the fridge for 3 - 4 days or even freeze it up to 2 months.