Egg Breakfast Muffins & Frittata Muffins

I finally got around to making an easy, convenient, AND healthy breakfast meal last week. Actually two variations of the same thing: egg breakfast muffins and frittata muffins! And to run the risk of tooting my own horn, I must admit, they turned out pretty darn well!

First, my flubs: I learned that there’s a reason refrigerated biscuit dough has an expiration date! lol So, I improvised and used breadstick dough instead — with delicious results!  Second, I did not brown the potatoes beforehand for the frittatas, and they came out a little mushy; still tasty overall, but I would prefer a little more frittata-like crunch.

Also, search for coupons for these ingredients here.  (I didn’t link to them because they’ll change too frequently!)  🙂

Ingredients (makes both egg breakfast muffins AND frittata muffins)

• 1 can refrigerated breadstick dough (or any dough of your choosing)
• ~ 1 c. frozen diced potatoes (I used potatoes o’Brian, for an extra kick)
• ~ 12 eggs (I used egg substitute: 3/4 egg whites, 1/4 “regular” egg substitute)
• ~ 1 c. shredded cheese
• 1 c. spinach, finely chopped
• 1/2 c. frozen onion and three pepper mix
• salt and pepper, to taste

Egg Breakfast Muffins:

Preheat oven to 450.  Spray muffin tins, and press thin layer of dough in to each spot.  (I just used enough to cover bottom and sides — you’ll have to mold a little bit, and make sure there are no gaps or holes in dough.)  Whisk eggs together in bowl, along with salt and pepper.  Stir in chopped spinach and cheese.  Spoon (or pour) in to muffin tins, about 2/3 full.  Top with additional cheese if desired.  Bake for about 13-15 minutes, until tops are gold and bubbly.

Frittata Muffins

Preheat oven to 450. Spray muffin tins, and place a thin layer of potatoes* on bottom of each muffin tin cup. Pour egg mixture, in to each cup, about 2/3 full. Place about 1 tbsp onion and pepper mixture in to each cup. Top with shredded cheese. Bake 17-20 minutes, until tops are gold and bubbly.

* – I did not cook the potatoes beforehand. However, I may opt to brown them in a skillet next time, as I think it’ll add a little more crunch to the muffins.