Mini Frittata Muffins
Fluffy, protein-packed, and endlessly customizable, they’re the answer to hectic mornings. I make a batch on Sunday, and just like that, I’ve got delicious, grab-and-go breakfast sorted for the week.
Plus, they’re just as tasty straight from the oven as they are reheated – now that’s what I call breakfast magic!
Variations & Substitutions
For a vegetarian option, skip the meat and load up on mushrooms and extra veggies. You can swap heavy cream with almond milk for a lighter version. My go-to cheese options include sharp cheddar, gruyere, or tangy feta – they all work beautifully.
For the vegetables, try combinations like kale with red peppers, shiitake mushrooms with pecorino, or asparagus with green onions. The beauty of these mini frittatas is that you can use whatever you have in your fridge!
Tips & Tricks for Perfect Results
I’ve learned that using a silicone muffin pan makes life so much easier – the frittatas pop right out. Always dice your add-ins into small pieces for even distribution throughout the frittata.
When cooking vegetables, make sure to season and sauté them first, and drain any excess liquid. And here’s my favorite tip: place an oven mitt over the pan handle right after baking – it’s so easy to forget it’s hot!
Making the Recipe Stand Out
I’ve discovered that fresh herbs make these frittatas truly shine. Try adding fresh dill or basil for an aromatic boost. A sprinkle of good quality cheese on top creates a beautiful golden crust.
I love using a combination of different colored vegetables – red peppers, green spinach, and white onions – for a stunning presentation. Sometimes I add a tiny dollop of pesto or a few sun-dried tomatoes to each cup before baking for an extra flavor punch.
Storage & Reheating
These little guys are perfect for meal prep! Once cooled, I store them in an airtight container in the fridge for up to 3 days. For freezing, I wrap individual portions in plastic wrap and pop them in a freezer bag – they’ll keep for up to 3 months.
When reheating, place them on a paper towel-lined plate and microwave for 30-45 seconds. I sometimes use my toaster oven at 350°F for about 10 minutes – this keeps them nice and fluffy.
Just remember that frittatas with watery vegetables like tomatoes or mushrooms might get a bit soggy when frozen.
Mini Frittata Muffins
Ingredients
- 8 large eggs
- 1/3 cup heavy cream
- 1 cup bell peppers chopped
- 1/2 cup onion chopped
- 1 cup spinach chopped
- 1 cup cooked breakfast sausage or bacon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350°F and generously spray a 12-cup muffin tin with nonstick spray
- Whisk eggs and cream in a large bowl until well combined
- Add chopped vegetables, cooked meat, salt, and pepper to the egg mixture
- Pour the mixture into muffin cups, filling each about 3/4 full
- Bake for 23-30 minutes until eggs are set and a toothpick comes out clean
