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Easy Savory Herb and Cheese Frittata Muffins

savory herb and cheese frittata muffins - featured image
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These savory herb and cheese frittata muffins are quick, easy, and perfect for busy mornings. They combine fluffy eggs, fresh herbs, and melty cheese into a grab-and-go breakfast treat.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1/4 cup (60 ml) milk, whole or 2% (dairy-free milk optional)
  • 3/4 cup (75 g) shredded sharp cheddar or gouda cheese
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh chives
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil or non-stick spray for greasing muffin tin
  • Optional add-ins:
  • 1/2 cup cooked bacon or sausage, chopped
  • 1/2 cup diced bell peppers or spinach
  • 1/4 cup feta or goat cheese

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your muffin tin with olive oil or non-stick spray.
  2. Whisk together the eggs and milk in a mixing bowl until fully combined and slightly frothy.
  3. Stir in garlic powder, onion powder, salt, and black pepper. Mix gently to distribute evenly.
  4. Fold in the shredded cheese and fresh herbs. If using optional add-ins like cooked bacon or veggies, toss those in now.
  5. Pour the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
  6. Bake in the preheated oven for 18-22 minutes until muffins puff up and turn light golden on top. Insert a toothpick into the center; if it comes out clean, they’re done.
  7. Cool for 5 minutes before removing from the pan. Use a butter knife around the edges if needed to loosen.
  8. Serve warm or at room temperature. Refrigerate leftovers for up to 4 days or freeze for up to 2 months.

Notes

Use room temperature eggs and milk for best texture. Whisk eggs until slightly frothy to trap air for fluffiness. Do not overfill muffin cups to avoid overflow. Fresh herbs are preferred but dried can be used at half quantity. Shredding cheese from a block melts better than pre-shredded. Muffins can be stored in the fridge for 4 days or frozen for up to 2 months. Reheat in microwave or oven before serving.

Nutrition

Keywords: frittata muffins, breakfast muffins, savory muffins, herb and cheese muffins, easy breakfast, grab and go breakfast

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