Easy Mini Egg Frittatas


Egg FrittatasIn a perfect world, I would wake up bright-eyed and bushy-tailed and set out each and every morning accomplishing everything I had on my to-do list. Well…yea that doesn’t happen very often. Here’s how it usually goes – wake up, take the pup on a morning walk, rush to get myself ready for the day and run out the door making it to work with just a few minutes to spare. Do you know what the most important thing is that often gets cut from my morning routine? Breakfast! Sometimes I just don’t have time to do breakfast.

Last week I set a goal to ensure that I had breakfast each morning. And even better, a breakfast variety. I get tired of the same ole’ stuff week after week. Do you? So I decided to make mini egg frittatas! These were so easy to make and they kept in the fridge for a quick grab-and-go breakfast. See the recipe below. Oh and these are 21 Day Fix Approved!

Estimated 1 Green & 1 Red container + 1 Blue (if cheese is added) / per 3-4 muffins


6 Eggs

1 Bell Pepper

1/2 Onion

1/2 Tomato

4 Pieces of Turkey Bacon

Optional: Shredded Cheese


  1. Preheat oven to 350 degrees and spray muffin pan with non-stick spray.
  2. Cut up the bell pepper, onion and tomato and toss in a skillet to cook out some of the water. This will ensure that your frittatas are not watery. Add salt and pepper.
  3. Cook the turkey bacon and cut up into pieces.
  4. Whisk eggs, bell pepper, onion, tomato and turkey bacon together and pour into muffin pan.
  5. Bake for about 15 minutes
  6. Optional: Add shredded cheese on top during the last 2-3 minutes
  7. Let them cool and serve


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