Start your day right with these Mini Frittata Muffins—a quick, easy, and customizable breakfast option that’s perfect for meal prep or on-the-go mornings. Packed with eggs, cheese, and your favorite mix-ins like vegetables, meats, or herbs, these bite-sized frittatas are as versatile as they are delicious. Whether you’re following a keto or low-carb diet or simply looking for a healthy way to fuel your day, these mini frittatas are sure to become a staple in your kitchen.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 25 minutes, these frittatas are perfect for busy mornings.
- Customizable: Add your favorite ingredients to suit your taste—whether it’s veggies, meats, or cheeses, the possibilities are endless.
- Perfect for Meal Prep: Make a batch ahead of time and store them for busy weekdays.
- Keto & Low-Carb Friendly: High in protein and low in carbs, these frittatas are ideal for those following a keto lifestyle.
- Portable & Bite-Sized: Perfect for kids, lunchboxes, or snacks on the go.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Base Ingredients:
- Eggs
- Milk (or heavy cream for extra creaminess)
- Salt & black pepper
- Garlic powder (optional)
- Cheese (cheddar, feta, mozzarella, or Parmesan)
Optional Mix-Ins:
- Cooked bacon or sausage (crumbled)
- Bell peppers (diced)
- Spinach or kale (chopped)
- Mushrooms (sliced)
- Cherry tomatoes (halved)
- Green onions (chopped)
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with oil or cooking spray to prevent sticking. For an even easier release, consider using silicone muffin liners.
Pro Tip: If you’re using watery vegetables like mushrooms, zucchini, or spinach, sauté them beforehand to remove excess moisture. This step ensures your frittatas stay firm and don’t turn soggy.
Step 2: Mix the Egg Base
In a large mixing bowl, whisk together eggs, milk (or heavy cream), salt, black pepper, and garlic powder until smooth. Whisking well incorporates air into the mixture, making the frittatas lighter and fluffier.
Add your choice of cheese and mix-ins to the egg mixture. Stir gently to combine. Popular combinations include Mediterranean-inspired frittatas with feta, spinach, and cherry tomatoes, or meat lovers’ versions with bacon, sausage, and ham.
Step 3: Fill & Bake
Pour the egg mixture evenly into the prepared muffin cups, filling each about ¾ full. Be careful not to overfill, as the mixture will expand slightly during baking.
Bake in the preheated oven for 18-20 minutes, or until the frittatas are set and slightly golden around the edges. To test for doneness, insert a toothpick into the center of a frittata—if it comes out clean, they’re ready.
Let the frittatas cool in the pan for 5 minutes before carefully removing them. Cooling allows them to set further, making them easier to handle.
Step 4: Serve & Enjoy
Serve the frittatas warm as part of a hearty breakfast or pack them for a quick snack or lunchbox treat. Pair them with toast, avocado slices, or fresh fruit for a complete meal.
Servings and Timing
- Servings: 12 mini frittatas
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Variations to Try
- Mediterranean Frittata: Combine feta cheese, spinach, halved cherry tomatoes, and Kalamata olives for a Mediterranean twist.
- Meat Lovers: Add crumbled cooked bacon, sausage, or diced ham for a hearty option.
- Veggie Delight: Use diced bell peppers, sliced mushrooms, and shredded zucchini for a vegetable-packed version.
- Spicy Kick: Incorporate diced jalapeños and pepper jack cheese for a fiery flavor boost.
- Herb Lover: Stir in fresh herbs like parsley, chives, or dill for a fragrant touch.
Storage & Reheating
- Refrigeration: Store the frittatas in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Microwave individual frittatas for 30 seconds or bake at 350°F for 5 minutes for a fresh-out-of-the-oven taste.
Pro Tip: To keep the frittatas from drying out during reheating, cover them with a damp paper towel when microwaving.
Frequently Asked Questions
Can I make these dairy-free?
Yes! Substitute dairy-free cheese and use almond milk or coconut milk instead of regular milk. You can also omit the cheese entirely if preferred.
Do I need to cook the vegetables first?
For watery vegetables like mushrooms, zucchini, or spinach, sauté them briefly to remove excess moisture. This prevents the frittatas from becoming soggy.
Can I use egg whites instead of whole eggs?
Absolutely! Use 10 egg whites in place of whole eggs for a lower-fat option.
How do I keep them from sticking?
Use non-stick spray, a light coating of oil, or silicone muffin liners to ensure easy removal.
Can I make these ahead of time?
Yes! These frittatas are perfect for meal prep. Store them in the fridge or freezer and reheat as needed.
What’s the best cheese to use?
Cheddar, feta, mozzarella, Swiss, or Parmesan all work beautifully. Choose based on your flavor preferences.
Can I add potatoes?
Yes! Use pre-cooked diced potatoes or hash browns for added texture and flavor.
How do I make these extra fluffy?
Whisk the eggs thoroughly and use full-fat dairy like heavy cream for a richer, fluffier texture.
Can I use a mini muffin tin?
Yes! Reduce the baking time to 10-12 minutes when using a mini muffin tin.
What can I serve with these?
Pair the frittatas with whole-grain toast, avocado slices, or a side of fresh fruit for a balanced meal.
Conclusion
These Mini Frittata Muffins are the ultimate solution for a quick, healthy, and customizable breakfast or snack. Packed with protein and flavor, they’re perfect for busy mornings, meal prep, or on-the-go eating. With endless variations to suit your taste, these bite-sized frittatas are as versatile as they are delicious. Whether you’re feeding a family, prepping for the week, or simply craving a satisfying breakfast, this recipe has you covered. So gather your ingredients, preheat your oven, and enjoy the convenience and flavor of these Mini Frittata Muffins today!
Easy Delicious Mini Frittata Muffins
Ingredients
- 6 large eggs
- 1/4 cup milk (or heavy cream for extra creaminess)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/2 cup cheese (cheddar, feta, mozzarella, or Parmesan)
- optional cooked bacon or sausage (crumbled)
- optional bell peppers (diced)
- optional spinach or kale (chopped)
- optional mushrooms (sliced)
- optional cherry tomatoes (halved)
- optional green onions (chopped)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick spray or oil, or use silicone muffin liners.
- In a large mixing bowl, whisk together the eggs, milk (or heavy cream), salt, black pepper, and garlic powder until smooth. Whisking thoroughly incorporates air, making the frittatas lighter and fluffier.
- Stir in the cheese and any desired mix-ins, such as cooked bacon, diced vegetables, or herbs. Mix gently to combine.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about ¾ full. Be careful not to overfill, as the mixture will expand slightly during baking.
- Bake for 18-20 minutes, or until the frittatas are set and slightly golden around the edges. To test for doneness, insert a toothpick into the center of a frittata—if it comes out clean, they’re ready.
- Let the frittatas cool in the pan for 5 minutes before carefully removing them. Cooling allows them to set further, making them easier to handle.
- Serve warm, or store in an airtight container in the fridge for up to 4 days. Reheat as needed in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.