Mini Frittatas in a Muffin Tin – Five Ways

Mini frittatas baked in a muffin tin are an easy protein-packed breakfast or snack that are ready to eat in under 45 minutes. Try these five different vegetable and cheese flavor combinations. Make a batch ahead of time and store in the fridge for a week of healthy meals!

If you love these mini frittatas, try my spinach & feta cottage cheese egg bites next!

As a Registered Dietitian, one of my top tips to prevent overeating during the day is to have a protein-packed breakfast. And eggs are one of the best ways to consume protein in the morning.

A veggie frittata is probably my favorite way to enjoy eggs, especially in MINI form baked in a muffin tin!

I’ve included five flavor versions you’re sure to love – broccoli cheddar, tomato basil mozzarella, zucchini shallot goat cheese, spinach olives feta cheese, and peppers onions mozzarella.

How to make mini frittatas in a muffin tin

1. Preheat the oven to 325 degrees F.
2. Generously grease a non-stick muffin tin with spray oil. Alternatively, you can use cupcake liners to prevent the mini frittatas from sticking.
3. Cook vegetables on the stovetop.
4. Whisk together eggs, plain Greek yogurt, salt, and pepper in a large mixing bowl.
5. Stir the cooked vegetables and cheese into the whisked eggs.
6. Pour the egg batter into the muffin tins, filling each about 3/4 full.
7. Bake until the egg muffins are cooked through.
8. Run a knife along the edges to loosen the mini frittatas from the muffin tin and pop them out.

To make egg muffins a more well-balanced meal, I like to pair them with something high in fiber, such as fresh fruit, whole wheat toast, or roasted mini potatoes.

Let me know if you love this recipe by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Mini Frittatas in a Muffin Tin – Five Ways

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Alex Aldeborgh
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 12–14 mini frittatas 1x
• Category: Breakfast
• Method: Oven
• Diet: Vegetarian

Print Recipe

Save Recipe Recipe Saved

---

Description

Mini frittatas baked in a muffin tin are an easy protein-packed breakfast or snack. Try these five different vegetable and cheese flavor combinations. Make a batch ahead of time and store in the fridge for a week of healthy meals!

---

Ingredients

Scale 1x2x3x

Base Egg Frittata Recipe

• 1 tbsp olive oil, for sauteing your vegetables
• 12 large eggs
• 1/2 cup plain low-fat Greek yogurt
• 1/4 tsp Kosher salt
• Pepper

Broccoli Cheddar Mini Frittatas

• 2 cups broccoli, cut into very small florets
• 1/2 cup white onion, diced
• 1/2 cup shredded cheddar cheese

Zucchini, Shallot, and Goat Cheese Mini Frittatas

• 2 cups zucchini, quartered into thin slices
• 1 shallot, diced
• 1/2 cup crumbled goat cheese

Spinach, Kalamata Olive, and Feta Mini Frittatas

• 4 cups baby spinach, chopped
• 1/2 cup kalamata olives, pitted and chopped
• 1/2 cup crumbled feta cheese

Pepper, Onion, and Mozzarella Mini Frittatas

• 1 red bell pepper, diced small
• 1 cup white onion, diced
• 1/2 cup shredded mozzarella cheese

Tomato, Basil, and Mozzarella Mini Frittatas

• 2 cups cherry tomatoes, halved
• 1 cup basil, chopped
• 1/2 cup shredded mozzarella cheese

Get Recipe Ingredients

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 325 degrees F.
2. Generously spray a muffin tin with spray oil and set aside, or use cupcake liner inserts to prevent sticking.
3. Heat olive oil in a nonstick skillet over medium heat.
4. Add your vegetables of choice and cook for 3-5 minutes, until the veggies are soft and have released most of their water. Set aside.
5. Into a large mixing bowl, crack the 12 large eggs. Add the plain Greek yogurt, salt, and a few grinds of black pepper.
6. Whisk the egg mixture together until there are minimal lumps remaining from the Greek yogurt.
7. Stir the cooked vegetables and your cheese  of choice into the eggs.
8. Fill each muffin tin about 2/3 full with the egg mixture.
9. Bake in the oven for 25-30 minutes until the eggs are cooked through – they will look opaque and bounce back when lightly touched. You can insert a toothpick into the center of the mini frittatas to check if they are done. 
10. Let cool for a few minutes, then run a butterknife around the edges to loosen the mini frittatas from the muffin tin.
11. Pop them out and enjoy!

Notes

Storing mini frittatas

This is a good make-ahead recipe since the mini frittatas store well in the fridge or freezer, and reheat well in the microwave.

• Fridge storage: Store the mini frittatas in an airtight container for up to five days. Reheat one or two at a time in the microwave on a plate, for 30 seconds – 1 minute.
• Freezer storage: Let cool completely, then wrap each mini frittata individually in plastic wrap. Put the wrapped frittatas in a baggie and seal it, squeezing out as much air as you can. Store them for up to three months in the freezer. You can reheat them right from frozen in the microwave until warmed through.

Nutrition Disclaimer

As a Registered Dietitian, I create nutritionally-balanced recipes using whole food ingredients to promote good health and well-being.  Additionally, I am a Certified Intuitive Eating Counselor. My nutrition philosophy encompasses an all-foods-fit approach, and I do not promote tracking calories, macronutrients, or other numbers. Nevertheless, I understand that this information can be educational and helpful for some people.

I cannot guarantee complete accuracy of the nutrition information provided here, as these numbers are estimates. Nutrition is individualized. If you have specific nutrition needs, please consult your physician or a Registered Dietitian. 

More frittata recipes

Smoked Salmon Frittata with Greek Yogurt & Goat Cheese

Asparagus and Leek Frittata with Goat Cheese

Egg White Frittata with Spinach, Tomatoes, and Feta