These 5-ingredient healthy potato asparagus frittata muffins, ready in under 30 minutes, are made using raw potatoes! Enjoy for breakfast, brunch or as a healthy snack. These frittata muffins also make a delicious healthy lunchbox idea.
These robust potato asparagus frittata muffins make a delicious breakfast on-the-go or satisfying snack that you can enjoy anytime (cold or hot). Why not pop them in your child’s lunchbox too!
I love the idea of a mini breakfast/brunch frittata/savoury muffin, packed with protein and vegetables and great flavour. All in one place!
For me though these healthy egg muffins work best as a breakfast idea. They provide energy without the addition of sugar. I used potato in this recipe to give these mini breakfast frittatas a bit more substance. I also added some cheese (I chose halloumi), though only a moderate amount to keep the fat content down.
Another super healthy and delicious ingredient I used is asparagus. It pairs fantastically with the egg, potato as well as halloumi.
How to prepare the vegetables
There is no need to cook the vegetables beforehand and preparation is quick and easy. Peel and coarsely grate the potato, then place in a strainer and press firmly to remove any excess water. Use immediately as raw potato is prone to discoloration.
To prep the asparagus snap off the tough woody ends (approx. 3 cm long), then roughly chop the asparagus and add into the egg mixture along with the potato (see Instructions for more detail).
How to make potato asparagus frittata muffins
None of the ingredients have to be precooked so this recipe is very quick to prepare. There is a bit of grating involved, but it won’t take long – apart from the halloumi you’ll only need to grate one potato. Then all you have to do is combine these ingredients with the egg mixture, throw in the asparagus and your healthy frittata muffin batter is ready!
These savoury muffins take 25-30 minutes to bake. The potato will be fully cooked and the asparagus will be cooked but still firm, not mushy.
What substitutions can I make in these egg breakfast muffins
I used halloumi cheese to make these breakfast egg cups but you could swap it for mature cheddar or another strong cheese.
You could also use a non-dairy milk alternative.
I made these asparagus egg breakfast muffins vegetarian but you could add chopped ham or crispy bacon into the batter if you prefer.
How to store potato egg muffins
Keep them in an air tight container refrigerated for up to 3 days. They also freeze well.
More savoury muffin recipes
Check out also this collection of 18 healthy, easy vegetable breakfast recipes.
Healthy Potato Asparagus Frittata Muffins
- 6 eggs
- 80 g asparagus chopped
- 120 g halloumi grated
- 1 medium/large potato
- 1 heaped teaspoon flour
- Pepper to taste and olive oil for drizzling
- *Optional - Cooking spray not needed if you are using a ceramic muffin dish
- Preheat the oven to 375 F/ 190 C/ gas mark 5. Grease a 6-hole muffin pan or line with paper cases.
- Whisk the eggs and flour until the mixture is smooth and there are no lumps. Peel and coarsely grate the potato. Place in a strainer and press very firmly to get rid of all excess water. Add to the egg mixture.
- Snap the tough woody ends off the asparagus tips (approx. 3 cm long). Add the asparagus tips into the egg mixture along with 2/3 halloumi and plenty of pepper. Stir the mixture thoroughly. Spoon the frittata mixture into your muffin pan. Top with the remaining cheese and drizzle with olive oil.
- Bake for 25-30 minutes. Makes 6 frittata muffins.