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–+ servings
frittata muffins stacked on white plate

Mini Egg Frittatas

Author: Jamielyn Nye
These mini egg frittatas are made in a muffin tin for a delicious make-ahead breakfast. Full of protein and veggies, they can be customized, too!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

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.
To refrigerate: Store in an airtight container or bag in the fridge for up to 5 days.
To 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.

Nutrition

Serving: 2frittatas | Calories: 178kcal | Carbohydrates: 4g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 226mg | Sodium: 664mg | Potassium: 285mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1570IU | Vitamin C: 34.2mg | Calcium: 46mg | Iron: 1.5mg
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