Name: Southwestern Egg Frittatas
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 tbsp olive oil; 1 tsp minced garlic; 1/2 cup chopped onion; 1 cup chopped bell peppers; 6 large eggs; 1/2 cup skim milk; 1/2 cup diced tomatoes; 1/2 tsp ground cumin; 1/2 tsp paprika; 1/2 tsp chili powder; 1/4 tsp black pepper; 1/4 tsp salt; 1/2 cup reduced fat cheese (shredded)

Jump to Recipe Print Recipe

Looking to change up your meal prep routine? Then these Southwestern Egg Frittatas made into muffins are just for you! Filled with wholesome veggies and a blend of traditional southwestern spices, it’s the perfect blend of flavor and nutrition to get your day started off on the right foot! Plus, they’re easily customizable to your preferences too!

Old rusted muffin tin with 6 veggie and egg frittatas pictured on white marble background. — This recipe was originally published in Feb 2020, but was republished Jan 18, 2021 to reflect current recommendations to include the nutrient-rich yolk of the egg in your diet!

If you’re a busy person looking to eat healthy, then this recipe is just what you need in your life! Packed with protein from eggs and filled with fiber from the veggies, it’s the perfect recipe to set your meal plan up for success.

My toddler loves these wrapped in a tortilla for a breakfast taco, while Mr.CEO enjoys them on an English Muffin with a sausage patty (sort of like my Pesto Breakfast Sandwiches here!)

What You Need to Make this Recipe

Feel free to swap out your preferred veggies and spices of choice in this part.

Also, if you have a dairy allergy, you can use a dairy-free milk and cheese here as well.

White marble background with picture of eggs, cheese, veggies, and spices in bowls.

How to Make this Recipe

Preheat oven to kick this off!

Steps 1 + 2: Then begin by sautéing the oil with the garlic and veggies in a sauté e pan.

White marble backdrop with 2 picture collage, first image of saute pan with veggies, second image of cooked veggies in saute pan.

Steps 3 + 4: Whisk the eggs, milk, and spices in a large bowl, then add in the cooked veggies and cheese.

White marble backdrop of two collage images, first of eggs and spices in a bowl with a whisk, second of glass bowl with whisked egg mixture with veggies added.

Step 5: Portion into individual muffin tins (recipe will yield 6 to 8) and bake for 30 minutes (or until safe internal temperature is reached.)

Close up shot of egg frittatas with veggies and cheese on top in a rusted muffin tin.

Remove from oven and let cool slightly. You can carefully take the silicon muffin holders out of the muffin tin to speed up cooling.

Yellow veggie egg frittatas on rusted muffin tin against a white backdrop.

Then serve, warm, as desired! On days we have more time to sit down, we serve with whole grain toast and breakfast sausage!

White marble backdrop with green towel and white plate filled with toast, sausage and eggs next to a muffin tin with a clear bowl of fresh herbs.

Recipe Notes

If you want to make these Southwestern Egg Frittatas a full meal for a dinner or guests, then bake this in a cast iron skillet! Plus, it’s a mess free clean up!
I prefer using silicon muffin liners for egg recipes. They make popping the frittatas out of the liner SO MUCH EASIER! You can get them off Amazon for under $10!

Picture of white marble backdrop with 3 veggie frittata muffins in a row.

Other Breakfast Recipes You May Enjoy

I’d love to hear what you think about this recipe! Did you make it!? Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest. I’d love to reshare!