Frittata muffins are a fun, bite-sized twist on the classic Italian frittata — light, fluffy, and loaded with wholesome ingredients. These mini egg muffins are packed with fresh vegetables, cheese, and your choice of protein. They are perfect for breakfast, brunch, or meal prep.
Easy to change and quick to bake, frittata muffins are an excellent grab-and-go meal for busy mornings. You can mix and match ingredients like spinach, bell peppers, mushrooms, ham, or bacon to suit your taste. Each muffin bakes into a golden, tender egg bite that’s satisfying and full of flavor.
They’re naturally gluten-free, high in protein, and can be stored in the fridge or freezer for later. Simply reheat them for a healthy, hearty breakfast or snack on the run. Whether you’re hosting a brunch or prepping for the week, these frittata muffins are convenient. They are a delicious way to enjoy eggs any time of day.
Ingredients for Frittata Muffins
- 1 Tbsp olive oil
- 2 c loosely packed (rinsed), arugula, or kale, chopped
- 4 slices beef, diced
- ¼ sm red onion, thinly sliced
- 4 lg eggs
- 1 Tbsp whole milk
- ⅛ tsp kosher salt
- ⅛ tsp ground black pepper
Instructions for Making Frittata Muffins
- Preheat the muffin maker and lightly mist with cooking spray. If using an oven, preheat to 375°F (190°C) and grease a muffin pan.
- Heat oil in a small skillet over medium heat. Add the spinach, beef, and onion. Cook, stirring occasionally, until the onion softens and the spinach wilts — about 4 minutes.
- Divide the mixture evenly among the prepared muffin cups.
- In a measuring cup or bowl, whisk together the eggs, milk, salt, and pepper until well mixed.
- Pour the egg mixture evenly over the cooked vegetables and beef in each muffin cup.
- Bake (or cook in the muffin maker) until the frittata muffins are puffed and golden brown, about 10 minutes.
- Let cool slightly before removing from the pan. Serve warm or store for later.
Notes and Tips: Frittata Muffins
- You can use any combination of vegetables like spinach, bell peppers, onions, or zucchini. Just make sure to sauté them first to remove excess moisture.
- Add cooked meats like beef, sausage, or chicken for extra flavor and protein.
- Grease your muffin tin well or use silicone liners to prevent sticking.
- Whisk the eggs thoroughly for a light and fluffy texture.
- Don’t overfill the muffin cups — leave a little room for the eggs to rise.
- For a dairy-free choice, skip the cheese or use a plant-based substitute.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 2 months.
- Reheat in the microwave or oven until warmed through before serving.
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Frequently Asked Questions (FAQs)
1. Can I make frittata muffins ahead of time?
Yes! Frittata muffins are perfect for meal prep. You can make them ahead, refrigerate for up to 4 days, or freeze for up to 2 months. Just reheat before eating.
2. How do I keep my frittata muffins from sticking to the pan?
Grease the muffin tin generously with oil or butter, or use silicone muffin liners for easy removal.
3. Can I use egg whites instead of whole eggs?
Absolutely. Substitute some or all of the whole eggs with egg whites for a lighter version.
4. What cheese works best?
Cheddar, feta, mozzarella, or goat cheese all work great. Choose one that complements your mix-ins.
5. How do I reheat frittata muffins?
Reheat in the microwave for about 30–45 seconds or in the oven at 350°F (175°C) for 10 minutes until warm.
6. Can I add meat to the recipe?
Yes! Cooked and crumbled bacon, sausage, ham, or even leftover chicken make excellent additions.
7. Why did my frittata muffins deflate?
It’s normal for them to puff up while baking. They deflate slightly as they cool. That’s just the air settling.
Frittata Muffins
Frittata muffins are a fun, bite-sized twist on the classic Italian frittata — light, fluffy, and loaded with wholesome ingredients. These mini egg muffins are packed with fresh vegetables, cheese, and your choice of protein, making them a perfect option for breakfast, brunch, or meal prep.
Ingredients
- 1 Tbsp olive oil
- 2 c loosely packed (rinsed), arugula, or kale, chopped
- 4 slices beef, diced
- ¼ small red onion, thinly sliced
- 4 large eggs
- 1 Tbsp whole milk
- ⅛ tsp kosher salt
- ⅛ tsp ground black pepper
Instructions
- Preheat the muffin maker and lightly mist with cooking spray. If using an oven, preheat to 375°F (190°C) and grease a muffin pan.
- Heat oil in a small skillet over medium heat. Add the spinach, beef, and onion. Cook, stirring occasionally, until the onion softens and the spinach wilts — about 4 minutes.
- Divide the mixture evenly among the prepared muffin cups.
In a measuring cup or bowl, whisk together the eggs, milk, salt, and pepper until well combined.- Pour the egg mixture evenly over the cooked vegetables and beef in each muffin cup.
- Bake (or cook in the muffin maker) until the frittata muffins are puffed and golden brown, about 10 minutes.
- Let cool slightly before removing from the pan. Serve warm or store for later.
Notes
- You can use any combination of vegetables like spinach, bell peppers, onions, or zucchini. Just make sure to sauté them first to remove excess moisture.
- Add cooked meats like beef, sausage, or chicken for extra flavor and protein.
- Grease your muffin tin well or use silicone liners to prevent sticking.
- Whisk the eggs thoroughly for a light and fluffy texture.
- Don’t overfill the muffin cups — leave a little room for the eggs to rise.
- For a dairy-free choice, skip the cheese or use a plant-based substitute.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 2 months.
- Reheat in the microwave or oven until warmed through before serving.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 112Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 87mgSodium: 54mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 10g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
2 August 2022 at 7:24 AM[…] Frittata Muffins — HR cookery […]