Baked Pea, Feta and Mint Egg Muffins
Individual baked frittatas combining eggs, frozen peas, crumbled feta, and fresh mint, portioned in a muffin tin. Quick, protein-rich appetizers or light meal option that bake until set and golden.
Ingredients
Instructions
- 1
Preheat oven to 375°F and grease a 12-capacity non-stick mini muffin tin, preferably silicone to prevent sticking.
- 2
Whisk eggs in a jug until well combined.
- 3
Distribute peas, feta, and mint evenly between muffin cases.
- 4
Pour egg mixture evenly into cases and season with salt and pepper if desired.
- 5
Bake until egg has cooked through, around 14 minutes.
Tips
Silicone muffin tray prevents frittatas from sticking better than metal.
Ensure eggs are whisked thoroughly for even texture throughout.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently.
Prepare and bake up to 2 days in advance; reheat before serving.
Serve warm or at room temperature as appetizer or light meal.
Common Mistakes
Overfill muffin cases to avoid egg overflow during baking.
Use low-quality muffin tins to prevent frittatas from adhering and tearing.