Muffin Tin Frittatas

About recipe

It can be a challenge to find grab-and-go breakfast options that are healthy. But with just a little bit of planning, these muffin tin frittatas make it easy! Apart from the base ingredients, you can add whatever toppings you enjoy—including some leftover vegetables that might otherwise go to waste.

Ingredients (serves 12)

Base Ingredients:

  • Non-stick cooking spray
  • 1 dozen large eggs
  • 1/4 teaspoon black pepper
  • Salt, to taste

Spinach, Scallion, and Cheddar Mini Frittatas:

  • 1/4 cup fresh spinach, chopped
  • 3 tablespoons scallions, finely chopped
  • 1/4 cup shredded part-skim cheddar cheese

Mushroom, Garlic, and Bell Pepper Mini Frittatas:

  • 1/4 cup mushrooms, thinly sliced
  • 1 teaspoon garlic powder
  • 1/4 bell peppers, diced

Tomato, Basil, and Feta Mini Frittatas:

  • 1/2 cup cherry tomatoes quartered
  • 3 tablespoons fresh basil leaves
  • 1/4 cup feta cheese


  1. Preheat the oven to 350°F and lightly spray a 12-cup muffin tin with nonstick cooking spray.
  2. In a large bowl, whisk together the eggs, salt, and pepper. Add approximately 1/4 cup of the egg mixture to each muffin tin (or about halfway up each muffin tin).
  3. Divide the three frittata topping combinations into each of 4 muffin cups.
  4. Bake for approximately 20 minutes or until the frittatas are set in the middle. Allow to cool in the pan for about 5 minutes. With a plastic knife, release the frittatas from the sides of the muffin tin.

Leftovers can be refrigerated in an airtight container for up to four days or frozen in a freeze-safe container for up to two months. To reheat, microwave in a damp paper towel in 20 second increments until heated through.

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