Why You’ll Love This Recipe

Mini egg frittatas are an ideal solution for busy mornings, offering a protein-packed and nutritious meal that’s simple to make. They’re customizable with your favorite fillings, from spinach and bell peppers to  and cheese. The small, individual servings make them great for portion control, and you can prepare them ahead of time for the whole week. Plus, they’re perfect for meal prep or for serving at parties, as they can easily be made in a muffin tin. Whether you’re feeding a crowd or just need a quick snack, these frittatas are both delicious and convenient.

Ingredients

  • 8 large eggs

  • 1/4 cup of milk (dairy or non-dairy)

  • 1/2 cup of shredded cheese (cheddar, mozzarella, or feta work great)

  • 1/2 cup of diced vegetables (such as bell peppers, spinach, onions, or mushrooms)

  • Salt and pepper, to taste

  • 1/4 teaspoon garlic powder (optional)

  • 1 tablespoon olive oil or non-stick cooking spray

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil or non-stick cooking spray, or use silicone muffin cups for easy removal.

  2. In a large mixing bowl, whisk the eggs and milk until fully combined. Season with salt, pepper, and garlic powder (if using).

  3. Add the shredded cheese, diced vegetables, and  to the egg mixture. Stir until all ingredients are evenly incorporated.

  4. Pour the egg mixture evenly into the muffin tin, filling each muffin cup about 3/4 full.

  5. Bake in the preheated oven for 15-18 minutes, or until the frittatas are set and slightly golden on top. You can check for doneness by inserting a toothpick into the center—if it comes out clean, they’re ready.

  6. Remove the mini frittatas from the oven and let them cool slightly before serving.

  7. Serve immediately, or allow them to cool completely before storing.

Servings and Timing

  • Servings: Makes 12 mini frittatas

  • Prep time: 10 minutes

  • Cook time: 15-18 minutes

  • Total time: 25-30 minutes

Variations

  • Vegetarian Frittatas:  load up on vegetables like spinach, zucchini, or roasted red peppers for a vegetarian version.

  • Cheese Lovers: Add different cheeses like goat cheese, provolone, or parmesan for added flavor. A mix of cheeses works beautifully.

  • Spicy Frittatas: Add diced jalapeños, chili flakes, or hot sauce to give your frittatas a spicy kick.

  • Meat Options: Include cooked ground turkey, or cooked chicken for added protein.

  • Herb Infused: Add fresh herbs such as basil, thyme, or parsley for a fragrant and flavorful twist.

Storage/Reheating

  • Storage: Store leftover mini frittatas in an airtight container in the refrigerator for up to 3-4 days.

  • Freezing: These mini frittatas freeze well. After baking and cooling completely, place them in a freezer-safe bag or container and freeze for up to 2 months.

  • Reheating: To reheat, simply microwave for 30-45 seconds, or heat in the oven at 350°F (175°C) for 5-7 minutes until warmed through.

FAQs

1. Can I make mini frittatas ahead of time?

Yes! These mini frittatas are perfect for meal prep. Make them in advance and store them in the refrigerator or freezer for a quick, healthy breakfast or snack.

2. Can I use egg whites instead of whole eggs?

Yes, you can use egg whites to make a lighter version of these frittatas. You’ll need about 8 egg whites to replace the 8 whole eggs.

3. Can I use non-dairy milk?

Absolutely! You can use almond milk, oat milk, or coconut milk as a dairy-free option. The recipe will still work perfectly.

4. How can I make the frittatas more fluffy?

To make the frittatas fluffier, beat the eggs well to incorporate air into the mixture. You can also add a small amount of baking powder to the batter (about 1/2 teaspoon).

5. Can I add a crust to these mini frittatas?

While traditional frittatas are crustless, you can add a crust if you like. Use pre-made pie crust or puff pastry, but keep in mind that this will add more calories and fat.

6. Can I make these mini frittatas without cheese?

Yes, you can omit the cheese if you prefer a dairy-free or lighter version. The frittatas will still be delicious with just the eggs and vegetables.

7. Can I use frozen vegetables in the frittatas?

Yes, you can use frozen vegetables, but make sure to thaw and drain them to remove excess moisture before adding them to the egg mixture.

8. Can I bake these frittatas in a regular baking dish instead of a muffin tin?

Yes, you can bake the frittata mixture in a greased baking dish. Bake at the same temperature (375°F), but increase the cooking time to 20-25 minutes or until set in the center.

9. How do I prevent the frittatas from sticking to the pan?

Grease the muffin tin thoroughly or use silicone muffin cups. If using a regular muffin tin, non-stick spray is key to ensuring easy removal.

10. Can I add potatoes to the mini frittatas?

Yes, you can add cooked potatoes or even hash browns for a heartier version of mini frittatas. Just be sure to cook them before adding to the egg mixture to avoid excess moisture.

Conclusion

Mini egg frittatas are a versatile and healthy breakfast or snack that can be customized with a variety of fillings. Whether you prefer vegetables, cheese, meat, or a combination of all, these bite-sized frittatas are perfect for meal prep, busy mornings, or feeding a crowd. They’re easy to make, high in protein, and packed with flavor, making them a fantastic option for anyone looking to enjoy a nutritious and satisfying meal. Enjoy these delicious mini frittatas any time of day!

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Mini Egg Frittatas

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  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 15-18 minutes
  • Total Time: 25-30 minutes
  • Yield: Makes 12 mini frittatas
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: Italian
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Description

Mini egg frittatas are bite-sized, protein-packed breakfast or snack options that are easy to make and customizable with a variety of vegetables, meats, and cheeses.

Ingredients

  • 8 large eggs
  • 1/4 cup of milk (dairy or non-dairy)
  • 1/2 cup of shredded cheese (cheddar, mozzarella, or feta work great)
  • 1/2 cup of diced vegetables (such as bell peppers, spinach, onions, or mushrooms)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil or non-stick cooking spray

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil or non-stick cooking spray, or use silicone muffin cups for easy removal.
  2. In a large mixing bowl, whisk the eggs and milk until fully combined. Season with salt, pepper, and garlic powder (if using).
  3. Add the shredded cheese, diced vegetables, to the egg mixture. Stir until all ingredients are evenly incorporated.
  4. Pour the egg mixture evenly into the muffin tin, filling each muffin cup about 3/4 full.
  5. Bake in the preheated oven for 15-18 minutes, or until the frittatas are set and slightly golden on top. You can check for doneness by inserting a toothpick into the center—if it comes out clean, they’re ready.
  6. Remove the mini frittatas from the oven and let them cool slightly before serving.
  7. Serve immediately, or allow them to cool completely before storing.

Notes

These mini frittatas can be made ahead of time for meal prep or served at parties. Store them in the refrigerator for up to 3-4 days, or freeze for up to 2 months.Use non-dairy milk for a dairy-free version, and feel free to swap out cheese for dairy-free options if needed.If you want fluffier frittatas, beat the eggs well and add a small amount of baking powder (about 1/2 teaspoon).For heartier frittatas, add cooked potatoes or hash browns to the egg mixture.

Nutrition

  • Serving Size: 1 mini frittata
  • Calories: 90
  • Sugar: 1g
  • Sodium: 140mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 150mg

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