Mini Frittatas – so easy!

Mini frittatas are perfect for breakfast, your next brunch, or my personal favorite, breakfast for dinner! They’re easy to make and to customize, too.

 

Mini frittatas made in muffin tins make a great meal-on-the-go. Prep a bunch of them to last all week. No more drive-thru breakfasts because these are so much better. Use the money you save to buy a really nice dinner out sometime. Consider it my treat!

About these mini frittatas

• Fun to eat: Kids love mini frittatas because they can pick them up with their fingers. Even my daughter who hates scrambled eggs eats these fun egg cups.
• Healthy: The frittatas are made with whole eggs and egg whites which gives them a great fluffy texture and lightens them up a bit. They are very low in carbs. A serving of 2 frittatas is only 131 calories with 10 grams of protein. They’re packed with healthy vegetables, too.
• Flavorful: These little egg cups are so tasty. Sautéed peppers and onions, along with sharp cheddar cheese, ensure that they won’t be bland.

Change It Up

You can easily customize the frittatas based on what you have in your fridge or what vegetables you like.

• Add meat: Add a half cup of finely diced ham, cooked sausage, or crumbled bacon, or try these sausage and broccoli mini frittatas.
• Change up the veggies: Use a green pepper instead of a red pepper. Use broccoli, chopped grape tomatoes, green onions, or mushrooms. Why not corn with pepper jack cheese?
• Try different cheese: All out of cheddar? You can easily substitute any shredded cheese you like. Crumbled feta or grated parmesan are good, too.
• Mix and match: It’s easy to add different vegetables (or omit them) to individual frittatas in the muffin pan to satisfy any picky eaters in your family.

Make-Ahead, Storage & Reheating

Make Ahead Mini Frittatas: I like to make a double batch so I have plenty to freeze. They keep well and thaw quickly which makes them perfect for a quick breakfast, snack, lunch, etc.

Refrigerate: Baked frittatas can be stored in a covered container in the fridge for up to 5 days.

Freeze: Place cooled frittatas in a freezer-safe container or resealable bag. They can be frozen for up to 3 months. Thaw overnight in the fridge; they can also be reheated from frozen.

Reheat: Wrap one or two frittatas in a damp paper towel and reheat in 30 second intervals until warm. Try not to overheat them. They are also good eaten at room temperature.

More Egg Dishes

Egg White Muffins with Sausage and Broccoli

Egg White Frittata with Green Chiles

White Pizza Frittata

Crescent Roll Breakfast Casserole with Turkey Sausage

All Breakfast Recipes

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Mini Frittatas with Spinach and Red Pepper

4.22 from 46 votes

Prep Time: 10 minutes mins

Cook Time: 22 minutes mins

Additional Time: 5 minutes mins

Total Time: 37 minutes mins

6 servings

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Mini frittatas are perfect for breakfast, your next brunch, or my personal favorite, breakfast for dinner! They're easy to make and to customize, too.

Ingredients

• ▢ 1 teaspoon olive oil
• ▢ ½ cup finely diced red bell pepper (½ of a red pepper)
• ▢ ½ cup finely diced yellow onion (½ of a small onion)
• ▢ 3 cups loosely packed spinach, roughly chopped
• ▢ 4 large eggs
• ▢ 4 egg whites (see note)
• ▢ ¼ cup skim milk (nonfat, 2%, or whole milk is fine)
• ▢ ⅔ cup shredded sharp cheddar cheese
• ▢ salt and pepper to taste

Instructions

• Preheat oven to 375°F. Generously grease or spray a muffin tin with 12 wells. It's important to grease the tins well because the frittatas tend to stick a bit.
• In a medium skillet, heat the oil over medium high heat. When hot, add peppers and onions and sauté until softened, about five minutes, stirring occasionally. Add spinach and stir gently until wilted. Remove from heat.
• Meanwhile, in a large bowl, whisk together eggs, egg whites, skim milk, cheese, salt and pepper.
• Pour egg mixture into prepared muffin tin so that each one is about one half to two thirds full. Add sautéed vegetables, divided evenly, to each well.
• Bake for 20 to 25 minutes or until puffed and golden brown. Cool in muffin tin for about 5 minutes; remove and serve.

Notes

• 2 whole eggs can be substituted for the 4 egg whites (use 6 eggs total).
• If desired, add ½ cup finely diced ham or crumbled bacon. 
• Make Ahead: Baked frittatas can be refrigerated for up to 5 days or frozen for up to 3 months. Microwave to reheat, either frozen or thawed. I like to wrap them in a damp paper towel before microwaving them so they don’t dry out.

Nutrition Information

Serving: 2frittatas, Calories: 131kcal, Carbohydrates: 4g, Protein: 10g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 137mg, Sodium: 180mg, Potassium: 235mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2122IU, Vitamin C: 21mg, Calcium: 141mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

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