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5 from 1 vote

Mini Egg Frittatas

Prep Time10 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Keyword: breakfast, brunch, eggs
Servings: 6 portions


  • 6 large eggs (preferably organic)
  • 6 tablespoons any combination of cooked meats or vegetables (sliced or diced)
  • 6 tbsp shredded cheese of choice (approximately)
  • kosher salt & fresh ground pepper


  • Preheat oven to 400 degrees
  • Spray a 6 cup Silicone muffin tray lightly with olive oil spray. Set aside. 
  • Whisk 4 large or extra large eggs.
  • Fill each cup 2/3 of the way up with egg mixture. (The eggs puff up considerably when cooking so DO NOT OVERFILL.)
  • Add your cooked and seasoned meats, vegetables and cheeses to each egg cup. Swirl in ingredients lightly using a toothpick to distribute.
  • Cook for about 20-22 minutes.
  • Remove from pan and serve immediatly, or remove and let individual frittats cool on a baking rack then store in fridgerator for up to 3 days for reheating.


The mini egg frittatas will collapse as they cool. The is normal.