Mini Frittata Muffins

There’s something magical about a quick and easy breakfast that feels both comforting and nourishing. When I made these Mini Frittata Muffins for the first time, I wasn’t expecting my family to fall in love with them so quickly! They’re simple to whip up, packed with protein and veggies, and perfect for those busy mornings when you need something you can grab and go. Even my pickiest eater had a second helping, which is a win in my book. The best part? You can customize these frittata muffins to suit everyone’s taste, whether it’s adding extra cheese for the kids or sneaking in spinach for a little extra nutrition. These are now a regular in our meal prep rotation, and I know they’ll become a staple in your home too!

Ingredients

• 6 large eggs
• 1/4 cup milk (any kind works; I’ve used both almond and cow’s milk with success)
• 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
• 1/2 cup diced vegetables (bell peppers, spinach, onions, or mushrooms)
• 1/4 cup cooked and crumbled bacon or sausage (optional)
• Salt and pepper, to taste
• Cooking spray or oil, for greasing the muffin tin

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or oil.
2. In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth and well combined.
3. Stir in your chosen mix-ins: cheese, vegetables, and any cooked bacon or sausage.
4. Pour the egg mixture evenly into the greased muffin cups, filling each about 3/4 of the way.
5. Bake for 18–20 minutes, or until the frittatas are set and slightly golden on top.
6. Let the muffins cool in the pan for 5 minutes before removing. Enjoy warm, or store for later!

Nutrition Facts (Per Serving)

• Serving size: 2 mini frittatas
• Calories: Approximately 150 calories
• Protein: 10g
• Carbohydrates: 2g
• Fiber: 0.5g
• Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 200mg
• Sodium: 250mg
• Sugar: 1g

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

How to Serve

• Enjoy these mini frittatas on their own as a quick breakfast.
• Pair with a slice of toast or a side of fruit for a more complete meal.
• Add them to a brunch spread with fresh salad, yogurt, and smoothies.
• Take them on the go for a protein-packed snack or lunch at work.

Additional Tips

1. Make it dairy-free: Swap out the cheese and milk for your favorite dairy-free alternatives.
2. Prep ahead: These muffins store well, so feel free to make a batch on Sunday and enjoy them throughout the week.
3. Don’t overfill the muffin tin: The eggs will expand while baking, so leave a little room at the top of each cup.
4. Use silicone muffin liners: They make cleanup a breeze, and the muffins pop out easily.
5. Season well: Eggs can be a bit bland without proper seasoning, so don’t be shy with the salt and pepper!

Recipe Variations

• Vegetarian: Skip the bacon or sausage and load up on extra veggies like spinach, kale, or tomatoes.
• Meat Lovers: Add extra protein with ham, turkey sausage, or even some diced chicken.
• Cheesy goodness: For a gooey center, try adding a small cube of cheese to the middle of each muffin before baking.
• Spice it up: Mix in some chopped jalapeños, a pinch of red pepper flakes, or a dash of hot sauce for a spicy kick.
• Herbal twist: Fresh herbs like basil, parsley, or chives will add a lovely brightness to the frittatas.

Serving Suggestions

• Serve warm with a dollop of sour cream or Greek yogurt on the side.
• Pair with a slice of avocado toast for a trendy and tasty breakfast.
• Enjoy with a simple arugula salad for a light and nutritious lunch.
• Take on the go for a satisfying post-workout snack.
• Add to a brunch spread alongside fresh fruit, pastries, and mimosas for something special.

Freezing and Storage

• Storage: These muffins keep well in the refrigerator for up to 4 days. Just place them in an airtight container.
• Freezing: For longer storage, freeze the frittatas in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They’ll last up to 3 months.
• Reheating: To reheat, simply microwave on high for 30–40 seconds, or until warmed through.

Special Equipment

• A 12-cup muffin tin (standard size) or mini muffin tin for bite-sized portions.
• A whisk for mixing the egg batter smoothly.
• Measuring cups and spoons for precise measurements.
• Silicone muffin liners (optional, but highly recommended for easy cleanup).

FAQ

1. Can I make these ahead of time? Absolutely! These mini frittatas are great for meal prep. Make them on Sunday, store in the fridge, and reheat as needed during the week.
2. Can I use egg whites only? Yes, you can substitute the whole eggs with egg whites for a lighter option. You’ll need about 8 egg whites to replace the 6 whole eggs.
3. Can I freeze these frittata muffins? Definitely! They freeze beautifully. Once cooled, place them in a freezer-safe container. When you’re ready to eat, microwave them straight from the freezer for a quick meal.
4. What are some good vegetable combinations? My favorite combo is spinach, bell peppers, and onions. But you can mix and match based on what you have, zucchini, mushrooms, and tomatoes also work well!
5. How long do they last in the fridge? These muffins will stay fresh in the fridge for up to 4 days. Just pop them in the microwave for 30 seconds when you’re ready to eat.

There you have it, a fun, flexible, and delicious breakfast option that’s sure to become a regular in your kitchen! These Mini Frittata Muffins are as customizable as they are convenient, and they offer the perfect way to sneak in some extra veggies and protein at the start of your day. Whether you’re enjoying them at home or taking them on the go, you’ll love how easy they are to make, and how much your family will rave about them!