Muffin Tin Frittatas!

The other evening, I was headed to a friends for girls night in. I needed to bring something to share. I wanted to make something savory and healthy to balance out all the wine and sweets I knew we would be enjoying, so I whipped up these little frittatas!

They are super quick and easy to make. They work great as an appetizer or a make-ahead breakfast. You can store a batch of them in the fridge, pop one or two in the microwave and have a hot breakfast in seconds (take that, busy schedule!).

You have endless options when deciding what goodies to add to your mini frittatas. Onions, tomatoes, bell peppers, spinach, mushrooms, the leftover veggies from last nights dinner, your favorite crumbled breakfast meat, the list goes on! You can use whole eggs, egg whites, or egg beaters, whatever your egg preference! You can even customize the cups individually. Also…they are cute. Mini foods are just fun.

I like to dice up whatever I’m using as a filling good and small so it cooks quickly and saute everything for a couple minutes before adding it to the muffin tin. I fill the muffin cups at least half way with the sauteed veggies. I beat the eggs with a pinch a salt and a hearty sprinkling of cracked black pepper and pour them over the filling, leaving a little room at the top of each cup so the egg doesn’t spill over when I pop the pan into the oven. So you can scale according to the size of your muffin tin, I use 1 egg per muffin cup.


Muffin Tin Frittatas
Servings: 12 frittatas       Prep time: 10 min         Cook time: 10-15 min
  • 2 cups diced vegetables
  • 1/2 cup shredded cheese (optional)
  • 12 eggs
  • Salt
  • Pepper
  1. Preheat oven to 350 and grease a standard muffin tin.
  2. In a large bowl, beat eggs and season with salt and pepper to taste.
  3. Saute filling ingredients for 2-3 minutes over medium heat.
  4. Fill each muffin cup half way with sauteed mixture and add a scant tablespoon of cheese to each cup.
  5. Poor egg mixture over filling until each cup is about 3/4 full.
  6. Bake for 10-15 min, until egg is set.
  7. Let cool in pan for 5 minutes before enjoying
Nutritional Information: 89 kcals, 6 g fat, 2 g sat. fat, 189 mg cholesterol, 97 mg sodium, 1 g total carbohydrate, 1 g sugar, 0 g fiber, 8 g protein

I have a confession to make… this particular batch of frittatas were HORRIBLY STUCK in the pan when they had finished baking. Soaking and scrubbing and cursing all happened in excess before I could get this muffin tin clean. A certain ginger (ahem) may have too lightly greased the pan…or dare I say it, forgotten to grease the pan entirely!? Why, you may ask, would I include photographic evidence of such a terrible oversight? Because I think it is important. In this time, when over edited shots of beautiful foods flood our Instagram feeds and Pinterest boards, we need to admit that not every dish comes out perfect! Don’t forget the grease the pan!


The frittatas themselves fared much better than the pan. They were a big hit at girls night. Every mess has a silver lining! I made two different flavors in this batch: Broccoli and cheddar, and mushroom and sweet onion with Parmesan. What fillings would you use in your muffin tin frittatas ? Leave me a comment bellow!

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