Granola Muffin Frittatas

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

    Yields: 12 servings

  • Nutritional Information

    Per serving: 1/12 of recipe

    Calories: 178

    Total fat: 5 g
    Saturated fat: 2 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 125 mg
    Sodium: 231 mg
    Carbohydrates: 27 g
    Fiber: 2 g
    Sugar: 10 g
    Protein: 8 g
    Vitamin A: 179 mcg
    Vitamin D: 1 mcg
    Folate: 232 mcg
    Choline: 108 mg
    Calcium: 47 mg
    Iron: 2 mg
    Potassium: 131 mg

    This recipe is an excellent source of folate, and a good source of choline, vitamin A and protein.


  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

  • 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.