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. Eggs are one of the best ways to consume protein in the morning – they are easy to prepare, affordable, and filled with nutrients!
A veggie frittata is probably my favorite way to enjoy eggs. I love how much flavor frittatas have thanks to different vegetables and cheese. Once you have a good base recipe for frittatas, you can add whichever mix-ins you love! Frittatas in muffin tins are easy enough to make for beginners, and this recipe makes about 12 mini frittata muffins.
Looking for regular frittata recipes? Try this smoked salmon frittata, spinach potato frittata, broccoli cheese frittata, or asparagus and leek frittata with goat cheese!
These mini frittatas are perfect for individual servings and meal prepping. I’ve included five different versions you’re sure to love – broccoli cheddar, tomato basil mozzarella, zucchini shallot goat cheese, spinach olives feta cheese, and peppers onions mozzarella.
Ingredients in mini frittatas in a muffin tin
You need just four ingredients for the base frittata recipe:
- Eggs
- Plain Greek yogurt– this adds creaminess and moisture to the base recipe. Plus, Greek yogurt is so nutritious!
- Salt
- Pepper
Depending on which mix-ins you add, you will need about 2 cups of uncooked vegetables and 1/2 cup of cheese.
Kitchen tools needed
To make this recipe, you need a standard size nonstick muffin tin, a whisk, a large mixing bowl, and a nonstick frying pan or saute pan to cook the vegetables.
How to make mini frittatas in a muffin tin
- Preheat the oven to 325 degrees F.
- Generously grease a non-stick muffin tin with spray oil. Alternatively, you can use cupcake liners to prevent the mini frittatas from sticking.
- Cook vegetables on the stovetop.
- Whisk together eggs, plain Greek yogurt, salt, and pepper in a large mixing bowl.
- Stir the cooked vegetables and cheese into the whisked eggs.
- Pour the egg batter into the muffin tins, filling each about 3/4 full.
- Bake until the egg muffins are cooked through.
- Run a knife along the edges to loosen the mini frittatas from the muffin tin and pop them out.
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.
Serving suggestions
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 even roasted potatoes or sweet potatoes.
If you are eating these for lunch, pair it with something savory like a kale salad, quinoa salad, or crispy brussels sprouts!
Eggs nutrition benefits
Eggs are a nutritious food packed with high quality protein. One large egg provides:
- 6 grams of protein
- 10 percent of your daily Vitamin B-12 (cobalamin) needs
- 22 percent of your daily selenium needs
Eggs are also rich in the nutrient choline, an essential nutrient needed to form cell membranes. Choline is important for memory, muscle control, and mood.
Note that most of the nutrients in eggs are in the yolk. While egg yolks do have cholesterol, research shows that eating eggs does not have a negative impact on your cholesterol levels or heart disease risk for most people.
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!
Print
Mini Frittatas in a Muffin Tin – Five Ways
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12–14 mini frittatas 1x
- Category: Breakfast
- Method: Oven
- Diet: Vegetarian
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
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
Instructions
- Preheat oven to 325 degrees F.
- Generously spray a muffin tin with spray oil and set aside, or use cupcake liner inserts to prevent sticking.
- Heat olive oil in a nonstick skillet over medium heat.
- 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.
- Into a large mixing bowl, crack the 12 large eggs. Add the plain Greek yogurt, salt, and a few grinds of black pepper.
- Whisk the egg mixture together until there are minimal lumps remaining from the Greek yogurt.
- Stir the cooked vegetables and your cheese of choice into the eggs.
- Fill each muffin tin about 2/3 full with the egg mixture.
- 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.
- Let cool for a few minutes, then run a butterknife around the edges to loosen the mini frittatas from the muffin tin.
- 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.
Keywords: mini frittatas in a muffin tin, mini frittatas, mini egg muffins, vegetable frittata
Hi, looks yummy! Do you have recipe to make in 12 regular tin cups?
Hi Brenda! This recipe makes 12 mini frittatas in a muffin tin, which hold about 3.5 ounces in each cup. I hope this helps!
I just finished baking this recipe very easy and delicious this is my 1st time ever making egg frittata’s And it worked out wonderfully thank you so much for this recipe
★★★★★
Yay! I’m thrilled to hear that this recipe came out well for you. I love these mini frittatas for a high protein breakfast! Enjoy 🙂