Mini Veggie Frittatas

Veggie Egg Muffins 6

I can’t tell you how long I’ve thought about sharing this recipe with you…like years, actually.

I used to make these little mini frittatas ALL the time when I lived in Charlotte, NC. Some days, I would have to wake up and train clients at 5am…I know, craziness! But I did it, and making a portable breakfast was a MUST.

I have always been a “breakfast eater”… I am someone who wakes up, and is almost instantly hungry. Breakfast is so important to boost your metabolism AND to help keep your mind clear during that morning rush — it’s essential for you to reach your true greatness in the morning.

So, I have always made sure to have something quick and easy to have for breakfastespecially if I have to work early in the morning.

Egg Muffins

These are one of the easiest and quickest ways to enjoy a portable breakfast that’s both full of protein and veggies, and to help you feel satisfied all morning long.

Think of them as little tiny scrambled eggs — only baked in the oven!

You can literally make these with anything you’d like — nitrate-free bacon, any sort of veggies, maybe a little cheese, you could even add in some spices.

First, you have to choose you ingredients — I chose spinach, bell peppers, mushrooms, red onion, and garlic. Prepare your veggies, and chop them all up.

Once you have your fillings prepared, just whisk up some eggs. I whisked up my eggs with Almond Breeze Unsweetened Almondmilk — because they know what it takes to be great too. (That’s why the USA Volleyball team has partnered with them too!)

And after that, you just mix your fillings with your eggs and bake them up! Simple as that!

Veggie Egg Muffins

Vegetable Egg Muffins

Veggie Egg Muffins 2

Veggie Egg Muffins 3

Vegetable Egg Muffins 2

Veggie Egg Muffins 4


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Mini Veggie Frittatas

  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25


  • 8 eggs, lightly beaten
  • 1/4 cup Blue Diamond Original Unsweetened Almond Breeze
  • 1 red bell pepper, diced
  • 1 cup mushrooms, sliced
  • 1 cup spinach, packed
  • 1/4 red onion, diced
  • 2 cloves garlic, minced
  • salt & pepper to taste


  1. Preheat oven to 350 degrees, and generously grease a muffin tin with coconut oil.
  2. Whisk together the eggs and almond milk until smooth and slightly bubbly.
  3. Add the chopped veggies, and whisk. Carefully pour the egg mixture equally into the muffin tin cavities, and season with salt & pepper to taste.
  4. Bake for 15 minutes, or until the eggs have set.


  • To reheat, microwave on 50% power for 1 minute to prevent the eggs from drying out.


  • Serving Size: 6

Veggie Egg Muffins 5

What’s your usual weekday breakfast? Have you ever made mini frittatas before?

This post sponsored by Blue Diamond Almond Breeze Almond MilkAll opinions are 100% mine. Thanks for supporting The Live Fit Girls!


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