Mini Spring Frittata Bites
Light, fresh, and easy—these high-protein egg bites are your new go-to for spring brunch or make-ahead breakfasts.
Ingredients
- 8 large eggs
- ½ cup whole milk or heavy cream
- 1 cup chopped spring vegetables asparagus, green onions, leeks (just the white and light green parts)
- 2 cloves garlic minced
- ½ cup crumbled feta
- 1 tbsp chopped fresh herbs I used dill
- 1 tsp lemon zest
- Salt & pepper
- 2 tbsp butter
- Olive oil or nonstick spray for greasing the muffin tin
Instructions
- Preheat oven to 375°F. Grease muffin tin with olive oil or nonstick spray.
- Lightly sauté chopped leeks, asparagus, and green onions (the white and light green parts only) in butter until just tender. Add in 2 cloves minced garlic for just another minute until fragrant.
- In a large bowl, whisk together eggs, milk/cream, salt, pepper, and lemon zest.
- Stir in sautéed veggies and tops of the tops of the green onions, chopped.
- Divide the mixture evenly between muffin cups until they’re about ¾ of the way full. Top with a little bit of crumbled feta.
- Bake for 18–22 minutes, or until puffed and set in the center.
- Cool slightly before removing from the muffin tin. Serve warm or at room temp!