Name: Cheesey Italian Red Pepper Frittata Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 6 eggs; 4 Tablespoons of milk; 1 garlic clove (minced); 1 cup of red peppers (diced); ¼ cup of sun dried tomatoes; 5 Tablespoons of olive slices; 1 teaspoon of dry parsley; ¼ teaspoon of freshly ground black pepper; ¼ teaspoon of Himalayan salt; 2 Tablespoons of goat cheese crumbles; 3 Tablespoons of Parmesan cheese (freshly grated); ¼ cup of walnut pieces or pine nuts; 3-4 gluten-free tortillas or spelt tortillas (spelt tortillas are not wheat-free but they are gluten-free); chives (optional)

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Light and fluffy egg frittata muffins with Italian peppers and cheese ready in 30 minutes! Bake them in a muffin pan for an easy quick breakfast!

Since starting my own branded product, I am working on lots of healthy muffin pan meals for you. Not just sweet fluffy muffins. Meals that are made ahead of time and are mix, dump into the pan, bake and eat kinda dishes! The boys and I love to make frozen raw treats, turkey meatballs and these frittata muffins!

If you follow me on Instagram you probably saw this post about my garden. “Thank you Jesus for the abundance of the ONE pepper that grew from our garden.” ONE! But in reality it was the perfect ONE that filled a full muffin pan of egg frittatas to serve for breakfast.

The one pepper is the start of these egg frittata muffins! Even little fingers can easily grab them to eat while they play or are racing to the next after-school event!

In our very small beautiful garden we grow red and green peppers, pumpkin, zucchini, tomatoes, chives, mint, sage, basil and cilantro. I wish I could admit I have a green thumb and the garden has produced and blossomed into a plethora of outstanding vegetables. But it did not (crying sad face). Actually a few of our plants are doing ok and our pumpkins are trying to make a small appearance but the one plant that has grown the best is our red pepper plant! It produced only ONE pepper from the plant! That one pepper turned into the decision to mix it with eggs.

When I was making this recipe I kept calling it a frittata. A frittata due to the face that less milk than eggs are used and it is not fried before it is baked. It could also be called a strata because it is made with eggs, cheese and bread (or tortillas in this case). It also puffs up a bit in the baking process.

What Is The Difference Between A Frittata, Quiche And Strata?

Frittatas:

Frittatas are an Italian dish with an egg base similar to an omelet or crust-less quiche. Frittata means “fried” so just think about eggs being fried with additional added meats, cheese, vegetables and even pasta. They are typically made by slowly cooking beaten fried eggs in a cast iron pan then broiling it in the oven. Broiling gives it that beautiful crisp finish!

Quiches:

A quiche is a savory custard filled open-faced pastry. It is made with eggs, cheese, meat seafood or vegetables and can be served hot or cold. They are often prepared crust-less or as I prefer, with a sliced potato based. Serve quiches for breakfast, brunch or dinner like my Breakfast Quiche with Kale, Feta and Sweet Peppers. To keep a quiche light and delicate remove it from the oven a bit uncooked because it will continue to cook once removed from the oven.

Stratas:

Now a strata or stratta is a whole other ball game. A strata is essentially an egg, cheese and bread casserole which puffs up when it is baked. Lots of carbohydrates involved here but they are very delicious! They are very similar to a quiche and frittata and resemble a lasagna with an egg mixture that is layered with bread.

Now that we have our different types of baked egg dishes down we can move on… I think I will just leave these breakfast egg muffins in the frittata category. No matter what, they are really amazing with a little bit of crunch and a little bit of punch for tart goat cheese!

First using a large 3-inch by 3-inch circle cookie cutter, cut out circles in tortillas. Then place the tortillas on a sprayed baking pan. Mix together the egg mixture and add pour evenly over each of the muffin cups filling them about ¾ of the way full. Bake the egg muffins for 15-20 minutes and watch them puff up and float down!

Baked eggs in a muffin tin are one of our favorite grab and go protein meals. In fact just the other day I was heading to gym and knew there was no time to get lunch before I picked Chase up from school. I grab a couple of these frittata muffins to eat on the way to school pick-up or morning drop-offs. Usually in these situations where I do not have time to eat I eat a protein bar or grab a bagel and coffee to eat in the car. Honestly, these are muffin tin eggs are so much cheaper and more nutrient packed.