Easy and Delicious: Five Cheese Italian Muffin Frittatas

Looking for a simple, protein-packed breakfast or brunch recipe that’s as versatile as it is delicious? These Five Cheese Italian Muffin Frittatas are the perfect solution. Packed with vibrant veggies, rich Italian flavors, and a medley of cheeses, they’re ideal for busy mornings, meal prepping, or serving at a weekend gathering.

Why You’ll Love Them

These muffin-sized frittatas combine wholesome ingredients like eggs, fresh onions, bell peppers, and garlic with the indulgence of cheese and Italian seasoning. Topped with juicy cherry tomatoes and a sprinkle of parmesan, they deliver a satisfying bite with every forkful. Plus, they’re naturally gluten-free and easy to adapt for dairy-free diets by swapping the cheese for a vegan alternative or omitting it altogether.

Make-Ahead Convenience

One of the best things about these mini frittatas is their portability and ease of storage. Bake a batch, and you’ll have a ready-to-go breakfast or snack for the entire week. Simply refrigerate them in an airtight container and reheat in the microwave or oven for a quick, delicious meal.

A Recipe the Whole Family Will Enjoy

Whether you’re feeding picky eaters or catering to a crowd, these frittatas are a hit. You can even customize them with your favorite veggies or swap the Five Cheese Blend for another mix to suit your taste.

Pair them with a fresh green salad or some crusty bread for a complete meal, or enjoy them on their own for a guilt-free indulgence. Either way, these Five Cheese Italian Muffin Frittatas are guaranteed to become a household favorite!

Five Cheese Italian Muffin Frittatas

Ingredients:

• 2 ½ tbsp olive oil (1 tbsp for greasing the pan, the rest for sautéing vegetables)

• 1 medium onion, diced

• 1 medium red bell pepper, diced

• 1 garlic clove, minced

• 8 large eggs

• 1 tsp sea salt

• ½ tsp black pepper

• 1 tbsp Italian seasoning

• 4 oz Sargento Five Cheese Blend or your favorite cheese blend

• 12 cherry tomatoes, halved (for topping)

• 1 oz parmesan cheese (for garnish)

Instructions:

1. Preheat the oven to 350°F. Grease a 12-cup muffin pan with 1 tbsp olive oil and set aside.

2. Heat the remaining olive oil in a sauté pan over medium heat. Add the onion, bell pepper, and garlic. Cook until the onions are translucent but not caramelized. Remove from heat and let cool.

3. In a mixing bowl, whisk together the eggs, sea salt, black pepper, and Italian seasoning. Stir in the cooled vegetable mixture and shredded cheese.

4. Divide the egg mixture evenly among the muffin cups, filling each about halfway. Place two cherry tomato halves on top of each frittata.

5. Bake for about 20 minutes or until the frittatas are set in the center and lightly browned.

6. Remove from the oven and garnish each frittata with a sprinkle of parmesan cheese.

Tip: For a dairy-free option, omit the cheese or use your favorite vegan blend.