Mini Frittata Muffins are a delicious, protein-packed breakfast option that’s perfect for meal prep, brunch, or a grab-and-go snack. These fluffy egg muffins are loaded with cheese, veggies, and your favorite meats, making them a versatile and nutritious way to start your day.
Why You’ll Love This Recipe
- Quick & Easy – Ready in 30 minutes with minimal prep.
- Healthy & Protein-Packed – A great low-carb, keto-friendly breakfast.
- Customizable – Add your favorite meats, veggies, and cheeses.
- Make-Ahead Friendly – Perfect for meal prep and freezer-friendly.
- Portable & Convenient – Great for busy mornings or lunchbox snacks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggs
- Milk (or heavy cream for extra richness)
- Cheese (cheddar, feta, or mozzarella)
- Bell peppers, diced
- Spinach, chopped
- Onion, finely chopped
- Cooked bacon, sausage, or ham (optional)
- Garlic powder
- Salt and black pepper
- Olive oil (for greasing the muffin tin)
Directions
1. Preheat & Prep
- Preheat oven to 375°F (190°C).
- Grease a muffin tin with olive oil or use silicone muffin liners.
2. Make the Egg Mixture
- In a large bowl, whisk together eggs, milk, garlic powder, salt, and black pepper.
- Stir in cheese, bell peppers, spinach, onion, and any cooked meat.
3. Fill the Muffin Tin
- Divide the mixture evenly among the muffin cups, filling each about ¾ full.
4. Bake
- Bake for 18-22 minutes, or until the eggs are set and slightly golden.
- Let cool for a few minutes before removing from the muffin tin.
5. Serve & Enjoy
- Serve warm, or store for meal prep and enjoy later!
Servings and Timing
- Servings: 12 mini frittatas
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Dairy-Free – Use almond milk and skip the cheese.
- Spicy Kick – Add diced jalapeños or red pepper flakes.
- Meat Lovers – Use crumbled sausage, turkey bacon, or chorizo.
- Vegetarian – Load up with mushrooms, zucchini, and tomatoes.
- Mediterranean Style – Add feta cheese, olives, and sun-dried tomatoes.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 2 months; thaw overnight before reheating.
- Reheating: Warm in the microwave for 20-30 seconds or in a 350°F oven for 5 minutes.
FAQs
Can I use egg whites only?
Yes! Substitute each whole egg with two egg whites for a lower-fat option.
How do I prevent the frittata muffins from sticking?
Use a nonstick muffin tin, grease it well, or use silicone liners.
Can I make these ahead of time?
Yes! They are great for meal prep and taste just as good reheated.
Can I use frozen vegetables?
Yes, but thaw and drain them well to avoid excess moisture.
What’s the best cheese for frittatas?
Cheddar, feta, goat cheese, or Swiss all work well.
Can I double the recipe?
Absolutely! Just bake in two muffin tins or in batches.
Are these keto-friendly?
Yes! Just avoid starchy add-ins like potatoes.
Can I cook these in an air fryer?
Yes! Bake at 325°F for 10-12 minutes, checking for doneness.
What can I serve with mini frittata muffins?
Pair them with fresh fruit, toast, or a green salad for a complete meal.
Can I make these in a regular baking dish?
Yes! Pour the mixture into a greased baking dish and bake at 375°F for 25-30 minutes.
Conclusion
Mini Frittata Muffins are a quick, healthy, and customizable breakfast that’s perfect for any lifestyle. Whether you’re meal prepping for the week or serving brunch guests, these little egg muffins are sure to be a hit. Try them today and enjoy a delicious, protein-packed start to your day!
PrintMini Frittata Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 mini frittatas 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These easy, protein-packed frittata muffins are perfect for meal prep, breakfast on the go, or a healthy snack. Loaded with eggs, cheese, and your favorite veggies, they’re completely customizable!
Ingredients
Base Ingredients:
- 6 large eggs
- 1/4 cup milk (or heavy cream for a richer texture)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Filling Options (Choose Your Favorites!)
- 1/2 cup shredded cheese (cheddar, mozzarella, feta, or Parmesan)
- 1/2 cup cooked bacon, sausage, or ham, diced
- 1/2 cup bell peppers, diced
- 1/2 cup spinach or kale, chopped
- 1/4 cup green onions, chopped
- 1/4 cup mushrooms, diced
For Topping:
- Extra cheese
- Fresh herbs (parsley or chives)
Instructions
Prepare the Muffins:
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or use silicone liners.
- In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.
Assemble & Bake:
- Divide your chosen fillings evenly into each muffin cup.
- Pour the egg mixture over the fillings, filling each cup about ¾ full.
- Sprinkle extra cheese on top if desired.
- Bake for 18–20 minutes, until the eggs are set and slightly golden.
Serve & Store:
- Let cool for 5 minutes, then remove from the muffin tin.
- Serve warm or store in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30 seconds.
Notes
- Make it dairy-free: Use almond or oat milk and skip the cheese.
- For a spicy kick: Add chopped jalapeños or a dash of hot sauce.
- Freeze for later: Store in a freezer-safe bag for up to 2 months.
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