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Breakfast Frittata Muffins

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 6
Author: Yummy Addiction


  • 6 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 tablespoons freshly grated Parmesan cheese
  • 1-2 tablespoons olive oil
  • 1 small onion , chopped
  • 1 small sweet potato , cut into small cubes
  • 1/2 teaspoon dried thyme
  • 1/4 cup red bell pepper , diced
  • 4 oz. (115g) prosciutto , chopped
  • 1 loose cup baby spinach , roughly chopped
  • 2 cloves garlic , minced


  • Preheat oven to 350°F. Grease a muffin pan and set aside.
  • In a large bowl, beat together eggs, salt and pepper until blended. Stir in the Parmesan cheese.
  • Heat a skillet over medium heat. Add the oil and onions and cook for about 3-4 minutes, until onions are golden. Add the sweet potatoes and thyme. Cover and cook for 8 more minutes, stirring occasionally, until the potatoes begin to soften.
  • Add the red bell pepper and cook 4 minutes more. Stir in the prosciutto. Add the spinach and cook for 2-3 minutes, until wilted. Lastly, add the garlic and cook for another 1 minute. Spoon the vegetable mixture into the muffin pan, distributing it evenly. Top every one with 3-4 tablespoons of the egg and cheese mixture. Bake for 15-20 minutes, until lightly browned.
  • Let cool for few minutes and remove your individual frittatas from the muffin pan. Enjoy!