Mini Egg Frittatas | Feast and Merriment

Mini Egg Frittatas

Make Ahead Breakfast!

I

t wasn’t too long ago that I had friends coming in from out of town and I was planning a simple brunch for us to enjoy at home. While doing the shopping, I came across individual frittatas begin sold in a disposable muffin tin for a price too high to believe! This is what inspired this make ahead breakfast idea and ever since that first try, I have been hooked on making my own egg muffins, or more eloquently named, individual egg frittatas.

The combinations for egg frittatas are endless - only your creativity can hold you back!

The flavor combinations are endless. Here is a list of some of my “go-to” combinations.

  • Spinach, tomato and feta
  • Ham, caramelized onion and swiss
  • Mushroom, spinach and gruyere
  • Bacon, potato and cheddar
  • Broccoli & cheddar

The thing I love about making individual egg frittatas is that you can make several days worth at once and just simply reheat as needed. Of course you can reheat in the microwave, however I prefer them reheated them in the convection oven at 350 for about 6 – 8 minutes.

Feaster's Tip

  • Save yourself the time and frustration and learn from my mistakes – use a silicone muffin pan to bake these in to prevent them from sticking and breaking the frittata.

This is the silicone muffin tin that I decided to purchase and that I use weekly to make my mini egg frittatas with. It works like a dream and the egg never sticks to the pan. They pop right out!

  • These individual egg frittatas are great for kids and adults and can even be eaten on the go.
  • I especially make these when I know I have a busy work week so I have no excuse not to eat a homemade breakfast.

The Recipe

Mini Egg Frittatas
Prep Time
20 mins
Total Time
40 mins
 
Course: Breakfast
Keyword: breakfast, brunch, eggs
Servings: 6 portions
Ingredients
  • 6 large eggs (preferably organic)
  • 6 tablespoons any combination of cooked meats or vegetables (sliced or diced)
  • 6 tbsp shredded cheese of choice
  • kosher salt & fresh ground pepper
Instructions
  1. Preheat oven to 350 degrees

  2. Spray Silicone muffin tin lightly with olive oil spray. Set aside. 

  3. Whisk 6 eggs and season to taste with salt & pepper. Be mindful of what other ingredients you are using when considering your salt. For example, sausage and ham will require less salt than if you are using spinach or mushrooms.)

  4. Add your meats, vegetables and cheeses to each muffin spot. 

  5. Pour egg mixture over meat/veg mixture filling it 3/4 of the way up. DO NOT OVERFILL. The eggs puff up considerably when cooking and if you overfill, the egg mixture will spill over the sides before they are done cooking. 

  6. Use a toothpick to swirl around ingredients lightly, if desired. 

  7. Cook for about 20-25 minutes or until cooked through. 

Showing 2 comments
  • Roz Carvin
    Reply

    Chrissy, I hate making breakfast so as a result I don’t eat it – intensely unhealthy. This sounds like the perfect way to get me back on track. I’ll be trying these for certain.

  • Mom
    Reply

    I love this idea and am going to attempt to make these ASAP! I eat the same breakfast every single day.. Egg whites, avocado, mozzarella, and sometimes greens! This sounds like so much more fun!!

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