This healthy muffin frittata recipe is a throw back to when I was working at University of South Carolina teaching college kids how to cook. It was ALWAYS a hit. Everyone liked it. Even the kids who said they didn’t like vegetables. Here are the reasons you are going to love this healthy breakfast recipe too!

• It tastes delicious!
• It’s healthy. Veggies for breakfast. Yes!
• You can make it ahead of time. Put it in the freezer and pull out individual muffins when you want them. Microwave on high for 60 seconds and breakfast is ready!

Try it! You will love it!

Healthy Muffin Frittata

Serves 12, prep time: 10 min, bake time 12-14 minutes

Ingredients

• 8 eggs
• 1/3 cup milk
• salt and pepper to taste
• 1/2 zucchini
• 1/2 bell pepper
• 2 T purple onion
• 1/3 cup cheese

Recipe

Preheat oven to 350. Spray muffin pan with PAM. Beat eggs, milk, salt and pepper. Pour into muffin pan filling about 1/3 full.

Sprinkle cheese evenly on top of egg mixture in muffin pan.

Finely chop vegetables. Mix together and sprinkle on top of egg and cheese mixture. About 2T per muffin. Honestly the more veggies the better they taste, don’t go light!

Bake for 12-14 minutes until egg is set.

Let them slightly cool and remove them from the pan. Enjoy hot, refrigerate, or freeze for easy breakfast on the go. To heat up from refrigerator, microwave for 30 seconds. They will last 3-4 days in refrigerator. To heat up from freezer, microwave for 60 seconds. They will last 3-4 months in freezer if stored in freezer bag.

Perfect make ahead breakfast!