Mini Frittatas (Muffin-Tin Style)

🍳 Mini Frittatas (Muffin-Tin Style) — Bite-Sized Brilliance for Every Meal

These Mini Muffin-tin frittatas are a simple, flavorful way to enjoy a wholesome breakfast or brunch on the go. Packed with a blend of eggs, vegetables, and cheese, they’re versatile, healthy, and perfect for meal prep. Whether you’re hosting a weekend brunch, packing lunches for the week, or needing a snack to fuel your day, these mini frittatas are both satisfying and delicious.

Baked in a muffin tin, they’re perfectly portable and easily customizable with your favorite veggies, meats, or cheeses. Plus, they’re great for keeping in the fridge for quick meals throughout the week. With just a handful of ingredients and a little bit of time, you’ll have these mini frittatas ready in no time.

🧾 Ingredients

• 8 large eggs

• 1/2 cup milk (any kind)

• 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)

• 1 cup fresh spinach, chopped

• 1/2 bell pepper, diced

• 1/4 cup red onion, finely chopped

• 1/4 cup cooked bacon, sausage, or ham (optional)

• 1/2 tsp garlic powder

• 1/4 tsp salt

• 1/4 tsp freshly ground black pepper

• Olive oil spray for greasing the muffin tin

👩‍🍳 Execution — How to Make It

1. Preheat the Oven and Prepare the Muffin Tin:
   Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil spray or line with silicone muffin liners.

2. Prepare the Filling:
   In a spacious bowl, beat the eggs and milk together until fully blended. Add the shredded cheese, chopped spinach, bell pepper, onion, and any optional meat you’re using (bacon, sausage, or ham). Season with garlic powder, salt, and pepper, mixing everything until well distributed.

3. Fill the Muffin Tin:
   Divide the egg mixture evenly among the muffin cups, filling each about three-quarters of the way. Don’t worry if they look a little full — the frittatas will rise and puff up as they bake.

4. Bake:
   Place the muffin tin in the preheated oven and bake for 18–20 minutes or until the frittatas are puffed up, set in the middle, and lightly golden around the edges. To check if they’re done, insert a toothpick into the center — it should come out clean.

5. Cool and Serve:
   Allow the mini frittatas to cool slightly before removing them from the muffin tin. They’re best served warm but can also be enjoyed at room temperature.

💡 Additional Tips from the Chef’s Notebook

• Customization: These mini frittatas are incredibly versatile. Add cooked vegetables like mushrooms, zucchini, or tomatoes, or swap out the cheese for your favorites.

• Meal Prep Friendly: These frittatas store well in the fridge for up to 5 days. Simply reheat them in the microwave for a quick, satisfying meal.

• Freezing: Store any leftovers in the freezer for up to 3 months. Reheat in the microwave or oven.

• For a dairy-free version: Use a dairy-free cheese substitute and a non-dairy milk (like almond or oat milk).

• Make it spicy: Add a sprinkle of red pepper flakes or jalapeños for a spicy kick.

Serves: 12 mini frittatas
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 20 minutes