These Mini Frittata Muffins are fluffy, protein-packed, and easy to customize with your favorite veggies, meats, and cheeses. Perfect for meal prep, grab-and-go breakfasts, or brunch!
Author:Beth
Prep Time:10 minutes
Cook Time:18 minutes
Total Time:28 minutes
Category:Breakfast, Snack
Method:Baking
Cuisine:American, Mediterranean
Ingredients
Scale
Base Ingredients:
6 large eggs
¼ cupmilk (or dairy-free alternative)
½ teaspoonsalt
¼ teaspoonblack pepper
¼ teaspoongarlic powder (optional)
½ teaspoonItalian seasoning (optional)
Optional Fillings:(Pick your favorites!)
½ cupcheddar cheese, shredded (or feta, mozzarella, or Swiss)
½ cupcooked bacon or sausage, crumbled
½ cupspinach or kale, chopped
½ cupbell peppers, diced
¼ cupmushrooms, diced
¼ cupcherry tomatoes, halved
2 tablespoonsgreen onions or chives, chopped
Instructions
Step 1: Preheat & Prepare
Preheat oven to 375°F (190°C).
Grease a 12-cup muffin tin with cooking spray or line with silicone liners.
Step 2: Mix the Egg Base
In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, and Italian seasoning.
Step 3: Assemble the Frittata Muffins
Divide your favorite fillings evenly among the muffin cups.
Pour the egg mixture over the fillings, filling each cup about ¾ full.
Step 4: Bake
Bake for 18-20 minutes, or until the eggs are set and slightly golden on top.
Let cool for 5 minutes, then remove from the muffin tin.
Step 5: Serve & Enjoy!
Serve warm with hot sauce, avocado, or toast.
Store in the fridge for up to 4 days or freeze for up to 2 months.
Notes
Want dairy-free? Use almond or oat milk and skip the cheese.
Need extra protein? Add shredded chicken or turkey.
Spice it up: Add red pepper flakes or diced jalapeños.