Frittata Egg Muffins 3 Ways

Frittata Egg Muffins 3 Ways

Breakfast is ready in no time with these low carb frittata muffins! Use the base as your starting point and add in your favorite toppings as desired!


  • 12 large eggs
  • 2 tbsp heavy cream
  • 2 tbsp onion, finely diced
  • ½ tsp salt
  • ¼ tsp black pepper

Optional Frittata Add-Ins

  • diced tomato
  • mozzarella cheese, shredded
  • basil pesto
  • bacon, cooked crisp & crumbled
  • mild cheddar cheese, shredded
  • mushrooms, sliced
  • red bell pepper, diced
  • garlic, minced


  • Preheat oven to 350° F. Coat a 12 count muffin tin with non-stick spray or line with silicone muffin cups. 
  • Combine the eggs, heavy cream, diced onion and salt and pepper in a large bowl and whisk to combine, until the mixture is a pale yellow.
  • Divide the egg mixture between the 12 cups and add in your favorite toppings as desired, making sure to not fill the cups more than 3/4 of the way full. 
  • Bake for 15 to 17 minutes, until the center of the egg cups are set and no longer shiny on top. Let them cool for a few minutes before removing from the cups. Enjoy right away or let cool completely, then wrap and store in the fridge. 

Nutrition facts are based on the base egg mixture – add-ins will change the values. 


Calories: 81kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 189mg | Sodium: 169mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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