Ingredients
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3 large eggs
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2 tablespoons milk
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2 tablespoons grated Parmesan cheese
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¼ cup diced asparagus, or another green vegetable such as spinach, kale, Swiss chard, or broccoli
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3 sun-dried tomatoes packed in oil, diced
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¼ teaspoon kosher salt
Instructions
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Preheat the oven. Heat the oven to 375°F.
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Prepare the muffin tin. Lightly grease the muffin cups with cooking spray, butter, or oil to prevent sticking.
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Whisk the eggs. In a mixing bowl, whisk together the eggs and milk until combined.
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Add the fillings. Stir in the Parmesan, diced asparagus, sun-dried tomatoes, and salt.
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Fill the cups. Spoon a heaping tablespoon of the egg mixture into each mini muffin cup. Avoid filling the cups to the very top. For a regular muffin tin, distribute the mixture evenly among the cups.
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Bake. Bake mini frittatas for about 10 minutes or regular-sized frittatas for 12–14 minutes, until the eggs are set.
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Cool and serve. Let the frittatas cool briefly before carefully removing them from the tin. Serve warm.
Notes
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Grease the tin well: Egg bites can stick, especially around the edges. Grease each cup thoroughly.
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Dice vegetables finely: Small pieces distribute more evenly and make the frittatas easier to eat.
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Drain the tomatoes: Let excess oil drip off the sun-dried tomatoes before adding them to the mixture.
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Avoid overbaking: Remove the frittatas once the centers are set to help keep them tender.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
