Mini Egg Frittatas – These frittata muffins are full of protein and veggies and are less than 100 calories each! They’re great for Whole30, 21-Day Fix or Paleo diets. So easy and delicious!
I love to have easy and healthy breakfast options on hand for busy mornings. These egg frittata muffins are a favorite, as well as scrambled eggs, hard boiled eggs, overnight oats, no-bake breakfast cookies and healthy chocolate muffins.
Frittata muffins
I started making these mini egg frittatas back when I did my first round of Whole30 and have been making them at least once a month ever since. They make the perfect grab and go breakfast for crazy mornings because they can be made ahead of time. Sometimes I’ll even double the batch so that we have them on hand for the whole week.
You can easily customize the frittata muffins with your favorite veggies and meats, but our favorite combination is the sweet bell peppers with ground sausage. We also love to serve them with fresh fruit and top with salsa. So healthy and delicious!
Why I love them:
- Whole30 approved. The perfect Whole30 breakfast! All ingredients are Whole30 approved (double check labels!).
- Great for meal prep. Make a big batch to enjoy throughout the week. A great grab & go breakfast!
- Freezer-friendly. Freeze and thaw for an easy, quick and healthy breakfast!
- Customizable: Add all your favorite veggies and meats. You can’t go wrong with any combination!
- Packed with protein. You’ll stay full for longer with these mini frittatas! The eggs and meat add a great source of protein.
What are frittatas made of?
What I love about these muffin tin eggs are how easy they are to customize. Use the same egg base, but easily swap out the veggies and meats depending on what you have on hand.
Eggs: I love to whisk together 6 large eggs and 6 large egg whites. If you would prefer not to use egg whites, simply whisk together 10 large eggs.
Seasonings: I typically keep it simple and just use salt and pepper, but you could also add a dash of garlic powder, paprika or cumin.
Veggies: Feel free to use veggies of choice! My go-to’s are chopped bell peppers, onion and spinach, although diced cooked potatoes, broccoli or zucchini would taste delicious.
Meat: I like to switch up the meat based on what I have on hand. Crumbled breakfast sausage, bacon or diced ham all work great.
How to make mini frittatas
- Preheat oven. Preheat oven to 350°F and spray a non-stick or silicone muffin tin with nonstick spray.
- Whisk eggs and add in remaining ingredients. Whisk the eggs and egg whites in a large bowl. Then add in peppers, onions, spinach, cooked sausage and salt and pepper. Stir to combine.
- Pour into muffin tin. Pour mixture into each muffin cup, leaving about 1/4″ from the top.
- Cook frittatas. Cook in the oven for 23-30 minutes, or until egg has puffed up and comes clean with a toothpick.
- Remove and enjoy! Run a knife around the edges to pop the egg frittatas out. Enjoy while hot!
TIPS:
- A silicone muffin pan will be your best friend when making mini frittatas! I’ve found that they tend to stick less. However still definitely make sure you spray the silicone tin with nonstick spray!
- I’ve found that it’s easier to add raw veggies into the egg mixture (since they cook in the oven anyways). However you can saute the veggies beforehand if preferred. Simply saute on the skillet until tender, then place 1 heaping Tablespoon into each muffin cup. Then pour egg mixture on top and bake.
How do you tell if baked eggs are done?
When the mini frittatas are done, they will have puffed up and should be solid to touch. And when you wiggle the muffin tin, the eggs shouldn’t move and there should be no liquid.
You can also test with a toothpick as well. Simply poke a toothpick in the center of one of the mini frittatas. The toothpick should come out clean with no egg residue on the sides.
Storage tips
Check out how to store and reheat the egg frittata below:
- Fridge: Store in an airtight container or bag in the refrigerator for up to 5 days.
- Freeze: Wrap individually in plastic wrap or foil, then place in a freezer bag. Store in freezer for up to 1 month.
- To reheat: If frozen, defrost in the fridge overnight. Reheat in the microwave for about 30 seconds, or until warm throughout.
More breakfast ideas:
- Cheesy Ham and Broccoli Frittata
- Make-Ahead Breakfast Casserole
- Easy Ham and Cheese Quiche
- Cheesy Bacon and Egg Breakfast Skillet
- How to Make the Perfect Omelette
- Microwave Scrambled Eggs
Frittata Muffin Recipe
Ingredients
- 6 large eggs
- 6 large egg whites , or use 3 whole eggs
- 1 cup bell peppers , chopped
- 1/2 cup onion , chopped
- 1 cup spinach , chopped
- 1 cup cooked crumbled breakfast sausage , bacon or diced ham
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 350°F. Spray a non-stick or silicone muffin tin with nonstick cooking spray.
- Whisk together the eggs and egg whites in a large bowl. Add in chopped bell peppers, onion, spinach, cooked breakfast sausage and salt and pepper. Stir to combine.
- Pour the egg mixture into each muffin tip cup, leaving about 1/4″ from the top.
- Cook for 23 to 30 minutes, or until the egg has puffed and comes clean with a toothpick.
- Run a knife around the edges to pop the egg frittatas out. Enjoy while hot.
Video
Notes
- All meat should be precooked before adding to egg mixture.
- To make without meat, try substituting mushrooms.
- For a yummy addition, mix in 1/2 cup shredded cheddar cheese.
- A silicone muffin pan will be your best friend when making mini frittatas! I've found that they tend to stick less. However still definitely make sure you spray the silicone tin with nonstick spray!
- I think it's easier to add raw veggies into the egg mixture (since they cook in the oven anyways). However you can saute the veggies beforehand if preferred. Simply saute on the skillet until tender, then place 1 heaping Tablespoon into each muffin cup. Then pour egg mixture on top and bake.
- To refrigerate: Store in an airtight container or bag in the fridge for up to 5 days.
- To freeze: Wrap individually in plastic wrap or foil, then place in a freezer bag. Store in freezer for up to 1 month.
- To reheat: If frozen, defrost in the fridge overnight. Reheat in the microwave for about 30 seconds, or until warm throughout.
I made this as a plan ahead Breakfast for my mother in law. We have been having a hard time getting her to eat, however these were fast, easy and delicious. I was so impressed. I made ours with bacon, spinach and smoked mozzarella. Thank you for posting this. Being able to make these ahead of time and just reheat is a lifesaver.
Thank you for your comment! I’m glad you were able to make this for your mother in law!
These are great. I added more vegetables and managed to make 12 muffins instead of 6. Very tasty
I’m glad you enjoyed them!!
My 15 residents absolutely loved it! I didn’t know something so easy and small could be so filling. When it comes to portion control, this recipe helped me hit a home run today! Happy 4th everyone!
I’m so glad to hear it was a hit! Thanks for leaving a comment and review. Happy 4th!