Muffin Cup Frittatas

Sorry about the lame camera-phone photo – my battery charger for my nice camera has disappeared. You get the idea anyway! lol. Try out these tasty egg muffins – they are a great use for whatever vegis or meats you happen to have on hand, and they make for an easy, portable P90x breakfast!


  • 6 egg whites
  • 1/4 cup milk
  • 4 slices turkey bacon
  • 1 cup sliced mushrooms
  • 1 3/4 oz. shredded low-fat cheddar
  • salt and pepper to taste

Preheat oven to 350 degrees. Heat skillet over medium-high heat. Cook bacon slices until crispy, then remove and cook sliced mushrooms in the pan until softened. Dice or crumble bacon. In a bowl, crack 6 eggs, reserving and discarding yolks, and add bacon, cheese, mushrooms, milk, and salt and pepper to taste. Mix thoroughly. Spray 6 cups in a muffin pan with nonstick cooking spray, then spoon egg mixture evenly into the cups. Bake for 20-25 minutes, or until a toothpick comes out clean. (They will puff up in the oven, muffin-like, but will fall when removed from the oven.)

P90x Diet Portions:

3 Muffin Cup Frittatas are 1 1/2 protein serving, 1 dairy serving, 1/2 vegi serving.

P.S. You can add any other vegis or meats instead of or addition to the bacon and mushrooms.

P.P.S. Thanks are again due to Angela for recommending a Frittata. I decided to try muffin cups because I don’t currently have a pan that can go in the oven! =)


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  1. Courtney

    This might be a silly question, but I’m new to P90x and I have spent a lot of money on eggs. Is there a difference between regular eggs and the packaged egg whites? What would you suggest?

    Thanks for all the great recipes!

    1. CJ =)

      Not a silly question, Courtney!
      There is no difference that I am aware of. If it represents a cost savings for you, then I’d say go for it!
      – CJ =)

  2. Chari

    Thank you so much for this website!!!! I made these fretatas today and they are taste great and are perfect for me to take to work thru the week!!! I end up eating breakfast and lunch at my desk everyday and this is a great option!!!! Thank you!!!!

  3. bruisedweasel

    Normally I hate eggs. I love this though.

    I used my cast iron skillet because I hate cleaning muffin tins. I also hate wasting things so I used a cup of liquid egg whites. I may use soy bacon next time. I have an easier time making it crunchy.

  4. Dave

    Made this morning and wow! I made mine with ham, onions, and mushrooms. Can’t wait to try it again and see what else I can toss in.

    Great idea, Sarah, on the breakfast sammy!

    I used a 1/4 cup measuring cup to scoop into the muffin tin, and it worked beautifully. Made 6 of these lil guys!

  5. Cassie

    These were fantastic CJ. Definitely going to add hot sauce to the next batch.

  6. Sarah S

    I will put these in a tupperware in the fridge and use them in a toasted whole wheat English muffin for a car-friendly commuter breakfast for my husband. Thanks!

    1. CJ =)

      Hey Sarah, I know that your hubby doesn’t like vegis, but I was thinking that maybe you could chop up some fresh spinach into super tiny pieces and mix them into these. You could start small and slowly add more over time. Sometimes I’ve found that flecks of green are not as big a deal to vegi-haters like our hubbies as big chunks of vegis in things! =)

  7. Melissa

    Made this tonight for the whole family – – big hit here! Leftover are definitely going with me to work as breakfast!

    1. Melissa

      Oh! We added a dash of hot sauce (tobasco) just to spice it up a bit for us adults! Overall a winner!

      1. CJ =)

        Ooo, good idea, Melissa! I’ll try that next time!

  8. Christy

    I love that it’s already portioned out for you. No cheating possible!

    1. CJ =)

      Thanks, Christy! Any advice for changes that will make these work better or make them yummier? =)

  9. Angela Brobst

    CJ, this is a fantastic idea! I will use it myself for on-the-go mornings. Brilliant!

    1. CJ =)

      Thanks, Angela!! Glad you like the idea! I’ve done a bit more research and it looks like other people have had the same thought. They say that you can make extra of this type of egg muffin and freeze it for reheating later. However they recommend that if you’re going to do that, you only bake them until the eggs cease to be runny. Apparently they thicken when they cool, and undercooking them a bit stops them from becoming rubbery when reheated. Happy baking! =)

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