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12 mini frittatas in a muffin tin with different veggies and cheese

Mini Frittatas in a Muffin Tin – Five Ways

  • 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


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!



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


  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!


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