These mini egg frittatas are made in a muffin tin for a delicious and easy make-ahead breakfast. Full of protein and veggies, they can be customized, too!
Other egg breakfast recipes that I love include scrambled eggs, hard boiled eggs and egg white muffins.
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Mini Frittatas
I love to have easy and healthy breakfast options on hand for busy mornings. These egg frittata muffins are a favorite, as well as overnight oats, no-bake breakfast cookies and zucchini chocolate chip muffins.
I started making these mini egg frittatas back when I did my first round of Whole30. While I love to make a big frittata recipe, this mini version makes the perfect grab and go breakfast for crazy mornings because they can be made ahead of time.
Why I Love This Recipe
- Great for meal prep. Make a big batch of these mini frittata muffins to enjoy throughout the week. They are a great packed with protein grab & go breakfast!
- Customizable: You can easily customize these mini frittatas with other veggies and meats, but our favorite combination is sweet bell peppers with ground sausage.
Mini Frittata Recipe Ingredients
What I love about these muffin tin eggs are how easy they are to customize. Use the same egg base, but easily swap out the veggies and meats to what you have on hand.
- Eggs: I love to whisk together 6 large eggs and 6 large egg whites. If you would prefer not to use egg whites, simply whisk together 10 large eggs.
- Seasonings: I typically keep it simple and just use salt and pepper, but you could also add a dash of garlic powder, paprika or cumin. Fresh parsley would be great!
- Veggies: Feel free to use vegetables of choice! My go-to’s are chopped red bell peppers, onion and spinach, although diced cooked potatoes, tomatoes, broccoli or zucchini would taste delicious.
- Meat: I like to add meat based on what I have on hand when I make these breakfast egg muffins. Crumbled breakfast sausage, bacon or diced ham all work great.
Variations
- For a fun variation, add a layer of crispy hash browns on the bottom of each muffin cup to turn these into hash brown egg cups. The potatoes add a nice crunch and taste delicious with the egg filling!
- Add some cheese. I love Parmesan cheese or feta cheese, but any variety would work. Just remember while cheese is low in carbs it is not Whole 30.
How to Make Mini Frittatas
- Preheat oven. Preheat oven to 350°F and spray a non-stick or silicone muffin tin with nonstick spray.
- Whisk eggs and add in remaining ingredients. Whisk the eggs and egg whites in a large bowl. Then add in peppers, onions, spinach, cooked sausage and salt and pepper. Stir to combine.
- Pour into muffin tin. Pour mixture into each muffin cup, leaving about 1/4″ from the top.
- Cook frittatas. Cook in the oven for 23-30 minutes, or until egg has puffed up and comes clean with a toothpick.
- Remove and enjoy! Run a knife around the edges to pop the egg frittatas out. Enjoy while hot!
TIP: A silicone muffin pan will be your best friend when making these! I’ve found that they tend to stick less. However still definitely make sure you spray the silicone tin with nonstick spray!
How Do You Tell When Egg Frittatas Are Done?
When the mini frittatas are done, they will have puffed up and should be solid to touch. And when you wiggle the muffin tin, the eggs shouldn’t move and there should be no liquid.
You can also test with a toothpick as well. Simply poke a toothpick in the center of one of them. The toothpick should come out clean with no egg residue on the sides.
How to Store Mini Egg Frittatas
- Fridge: Store in an airtight container or bag in the refrigerator for up to 5 days.
- Freeze: Wrap individually in plastic wrap or foil, then place in a freezer bag. Store in freezer for up to 1 month.
- To reheat: If frozen, defrost in the fridge overnight. Reheat in the microwave for about 30 seconds, or until warm throughout.
Need more egg dishes? Try this recipe for egg Mcmuffin, my favorite egg benedict recipe or egg white omelette!
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Mini Egg Frittatas
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Ingredients
- 6 large eggs
- 6 large egg whites , or use 3 whole eggs
- 1 cup bell peppers , chopped
- ½ cup onion , chopped
- 1 cup spinach , chopped
- 1 cup cooked crumbled breakfast sausage , bacon or diced ham
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
Instructions
- Prep. Preheat oven to 350°F. Spray a non-stick or silicone muffin tin with nonstick cooking spray.
- Whisk egg mixture. Whisk together 6 eggs and 6 egg whites in a large bowl. Add in 1 cup chopped bell peppers, 1/2 cup onion, 1 cup spinach, 1 cup cooked breakfast sausage and 1 teaspoon salt and 1/2 teaspoon pepper. Stir to combine.
- Add to muffin tin. Pour the egg mixture into each muffin tip cup, leaving about 1/4″ from the top.
- Bake. Cook for 23 to 30 minutes, or until the egg has puffed and comes clean with a toothpick. Run a knife around the edges to pop them out. Enjoy while hot.
Notes
- All meat should be precooked before adding to egg mixture.
- To make without meat, try substituting mushrooms.
- For a yummy addition, mix in 1/2 cup shredded cheddar cheese.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Breakfast, Eggs, Freezer-Friendly, Gluten-Free, Kid-Friendly, Low Carb, Make Ahead, Meal Prep, Nut-Free, Savory Breakfast, Vegetarian, Whole 30
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Love this recipe. So easy and delicious. I used 9 whole eggs, asparagus instead of spinach, and added 1/2 cup of shredded cheddar. Turned out beautifully and tastes amazing!
I made these for my grandaughter. She is allergic to eggs and milk. I used her ‘Just Eggs’ and her vegan cheese. She is so happy to eat egg dishes.
Just made these! This will be a staple from now on! Thanks for the great recipe!