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One of 20 school lunch ideas: spinach and cheese egg muffins.

Mini Spinach Frittatas

Bree Hester
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Course Appetizers & Snacks, breakfast and brunch
Cuisine American, Mediterranean
Servings 12 servings
Calories 104 kcal

Ingredients
  

  • 4 eggs
  • 1/4 cup milk
  • 1/2 teaspoon hot sauce
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1/2 teaspoon lemon pepper
  • 6 ounces frozen spinach thawed and drained
  • 1 cup ricotta cheese
  • 2 tablespoons sour cream
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup cheddar cheese grated

Instructions
 

  • In a large bowl, whisk together eggs, milk, hot sauce, cumin, salt, pepper, and lemon pepper.
    Cream, eggs, sugar, and vanilla being mixed in a glass pitcher for baking recipe.
  • In another large bowl, stir together the spinach, ricotta, sour cream, Parmesan, and cheddar cheese until it's well combined.
  • Add the egg mixture to the spinach mixture.
    Beaten egg mixture with herbs in a clear measuring cup on a dark kitchen counter.
  • Spray your muffin tin liberally with cooking spray, then add the mixture to the muffin tins.
    Creamy spinach and cheese muffins in a non-stick muffin tin, ready to bake.
  • Bake in a preheated 375°F oven for 20 to 25 minutes. The frittatas should look puffed and lightly golden on top.
    Mini spinach and egg muffins in a muffin tin on a dark countertop, homemade healthy breakfast recipe.
  • Let the frittatas cool in the pan for about 5 to 10 minutes. Run a small knife or offset spatula around the edges to loosen the frittatas, then lift them out of the muffin tin.

Nutrition

Calories: 104kcalCarbohydrates: 2gProtein: 8gFat: 7gSaturated Fat: 4gSodium: 153mgFiber: 0.4g
Keyword Mini Spinach Frittatas
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