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.

Recipe Overview

Why you’ll love it: You can make the mini frittatas ahead for easy breakfasts all week long. Make a double batch!

How long it takes: less than 45 minutes
Equipment you’ll need: muffin tins, oven
Servings: 12 frittatas

Image of mini frittatas in a muffin tin. They are made with egg, spinach, and red peppers. It is placed on a grey marble background. Text overlay is also present which reads, "spinach & red pepper mini frittatas {so easy!}"
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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.
Close up image of an egg, spinach, and red pepper frittata in a muffin tin.

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.
Image of a small muffin tin frittata o a small square white plate. A muffin tin full of more frittatas is pictured in the background.

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


Mini Frittatas with Spinach and Red Pepper

4.23 from 49 votes
Prep: 10 minutes
Cook: 22 minutes
Total: 37 minutes
Servings: 6 servings
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.
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  • 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)
  • cup shredded sharp cheddar cheese
  • salt and pepper to taste


  • 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.


  • 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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.23 from 49 votes (47 ratings without comment)

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  1. Christy Latham says:

    5 stars
    This recipe is very good. I doubled it and added mushrooms. I cooked them for 20 minutes, but next time I will cook them for 25. When I heated them up, I heated them for a minute so they could cook a little longer.

    1. Rachel Gurk says:

      Glad you enjoyed them!

  2. Kaylyn says:

    Looks so delicious! I’d like to sub whole eggs for egg whites- Is that possibility? Could I maybe use 6 eggs? Thanks for the help

    1. Rachel Gurk says:

      That should work!

  3. Bailey says:

    4 stars
    Great recipe that’s easy to adjust. I added 1/3rd of a cup of chopped mushrooms for some extra nutrition and it compliments the dish well.

    1. Rachel Gurk says:

      Love that addition! Thanks for leaving a comment!

  4. Echo says:

    If stored in fridge do you know how long it would hold for? Couple of days?

    1. Rachel Gurk says:

      3-4 days in an airtight container in the fridge should be fine! Hope you love them!

  5. Lauren says:

    I love love love this recipe! I use frozen spinach instead of fresh, so I don’t sautee it with my onions and peppers – just thaw, rinse, and squeeze out the liquid. But my favorite part of frittatas is that you can literally use whatever you have in the fridge! I threw in some leftover hamburger meat in mine tonight, and they taste amazing. Also, I add one slice of tomato on top of each muffin…if you like tomatoes, this is amazing!

    1. Rachel Gurk says:

      Love the addition of a sliced tomato, so smart and tasty! Thanks for taking the time to leave a comment!

    2. Elisabeth says:

      Thanks was wondering if I could use frozen spinach… how much did you use not to make it to much spinach flavor?

  6. Mtnbikedi says:

    Very easy to make and the whole family liked them.  I did add a couple more eggs to it and it still turned out!

    1. Rachel Gurk says:

      So glad to hear that! Thanks for taking the time to come back and leave a comment!

  7. Lisa Huff says:

    OMG this sounds awesome!

  8. Sandie says:

    These look so good. I want to try them. Is this recipe for regular-sized muffins or for mini muffin size.?  I’m confused by the term “mini”

    1. Rachel Gurk says:

      Regular size muffins! Thanks for asking!

  9. Alma Sample says:

    My first time making a frittata and it turned out great. I used a little too much salt, which I don’t recommend, but it was easy and flavorful.

    1. Rachel Gurk says:

      So glad you liked it!

  10. krishna says:

    i like your recipe very much its very tasty and also mouth watering