Granola Muffin Frittatas

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  • Ingredients
    8 EGGS
    2/3 cups milk
    3 1/2 cups granola with nuts and dried fruit
    1/2 tsp. salt

    Yields: 12 Frittatas

  • Nutritional Information

    Per Muffin (1/12 of recipe)

    Good source: Protein, Fiber and Choline

    Calories: 177

    Total Fat: 8 g
    Saturated fat: 2 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 1 g

    Cholesterol: 125 mg
    Sodium: 151 mg
    Carbohydrates: 19 g
    Dietary Fiber: 3 g
    Protein: 8 g
    Vitamin A: 264.1 IU
    Vitamin D: 34.0 IU
    Folate: 16.3 mcg
    Calcium: 46.6 mg
    Iron: 1.4mg
    Choline: 85.9 mg



  1. HEAT oven to 350°F. Generously COAT inside of 12 paper cupcake liners with cooking spray; place liners in muffin pan.

  2. BEAT eggs, milk and salt in bowl until blended.  ADD granola; mix well. SPOON into cupcake liners.

  3. BAKE in 350°F oven until wooden pick inserted in centers comes out clean, 20 to 25 minutes. REMOVE cups from muffin pan; cool on wire rack.  SERVE warm.

Insider Info

A make-ahead breakfast with 3 simple ingredients. Add extra dried fruit or nuts, depending on what your family prefers.

Spraying cupcake liners: Don’t skip this step. Although cupcake liners are not usually coated with cooking spray, for this dense eggy mixture it’s necessary to ensure that the liners will peel off the muffin frittatas.

 Quick breakfast solution: Bake muffin frittatas the night before; quickly re-warm in the microwave in the morning.