Mini Frittatas
Perfect for busy mornings or entertaining guests, these Mini Frittatas are a delightful, bite-sized breakfast or brunch option that's both customizable and nutrient-packed. Made with fluffy eggs whisked with creamy milk, then combined with vibrant veggies like diced bell peppers, chopped baby spinach, and juicy cherry tomatoes, each mini frittata is rich in color and flavor. A sprinkle of savory shredded cheddar cheese adds a melty, indulgent touch to every bite. Baked in a muffin tin for no-fuss portioning, these easy-to-make egg muffins are ready in just 35 minutes. They’re naturally gluten-free, meal prep-friendly, and can be enjoyed warm or stored for later. Whether you're hosting a brunch or looking for a quick, protein-rich snack, these Mini Frittatas hit the mark!
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Recipe Information
Ingredients
- 8 eggs
- 0.25 cups milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups bell pepper (finely diced)
- 0.5 cups baby spinach (chopped)
- 0.5 cups cherry tomatoes (halved)
- 0.5 cups shredded cheddar cheese
- 1 teaspoons olive oil (for greasing the muffin tin)
Instructions
Preheat your oven to 375°F (190°C).
Grease a 12-cup muffin tin with olive oil or use paper liners to prevent sticking.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth and well combined.
Divide the diced bell pepper, chopped spinach, and halved cherry tomatoes evenly among the 12 muffin cups. Each cup should be about 2/3 full with the veggies.
Sprinkle shredded cheddar cheese over the veggies in each muffin cup, distributing it evenly.
Carefully pour the egg mixture into each muffin cup, filling them almost to the top. Be cautious not to overfill to prevent spilling during baking.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the frittatas are puffed up and set in the center.
Remove the muffin tin from the oven and let the frittatas cool for 5 minutes before using a knife to gently loosen and remove them from the tin.
Serve warm or allow to cool completely before storing in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave as needed.
Nutrition Facts
Calories |
76 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 1.4 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.9 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 61 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 86 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
