• Nav Social Menu

    • Amazon
    • Bluesky
    • Etsy
    • Facebook
    • Instagram
    • Pinterest
    • Threads
    • YouTube

Creative Cynchronicity

  • Home
  • CELEBRATE
    • 4th of July
    • Advent
    • April Fool’s Day
    • Autumn
    • Back to School
    • Canada Day
    • Christmas
    • Cinco de Mayo
    • Dr. Seuss’ Birthday
    • Earth Day
    • Easter
    • Family Day
    • Father’s Day
    • Football Friday
    • Halloween
      • Candy Corn
    • Shark Week
    • Spring
    • St. Patrick’s Day
    • Star Wars Day
      • Star Wars
    • Summer
    • Valentine’s Day
    • Veterans Day
    • Victoria Day
  • COOK
    • 30 Minute Meals
    • Appetizers
    • Apples
    • Barbecue
    • Beef
    • Beverages
    • Breads
    • Breakfast ideas
    • brown bag lunch
    • Burgers
    • Canadian recipes
    • Canning
    • Casseroles
    • Charcuterie Boards/Party Trays
    • Cheese
    • Chicken
    • Cookies
    • Cranberries
    • Desserts
    • Egg recipes
    • Fish and Seafood
    • Food on a Stick
    • Menu Plans
    • Side dishes
    • Slow Cooker
    • Snacks
    • Soups and stews
    • Turkey
  • CREATE
    • Artist Trading Cards (ATCs)
    • DIY Gifts
    • duct tape
    • Fabric Art
    • paper art
    • Teacher Gifts
    • Teen Crafts
  • SHOP
  • ABOUT CYN & CREATIVE CYNCHRONICITY
  • Get in Touch!
You are here: Home / CELEBRATE / Back to School / Lunchbox Mini Frittatas {Freezer Friendly}

July 4, 2022 By Cyn Gagen 4 Comments

Lunchbox Mini Frittatas {Freezer Friendly}

Filed Under: Back to School, brown bag lunch, CELEBRATE, COOK, Egg recipes, Main Dish Tagged With: back to school lunches, breakfast, egg muffins, lunch, mini frittatas, muffin tin frittata

In my world, the only things better than a frittata are mini frittatas. I love frittatas (essentially oven omelets) for their versatility, ease of preparation, and of course, delicious taste. When it comes to mini frittatas, they hold all those same qualities but have one more to add: portability. 

Headed out in a hurry without breakfast? Grab one or two of these! Kids tired of sandwiches in their lunchboxes? Want eggs for breakfast without the hassle? Looking for a quick and healthy snack? Grab a mini frittata or two.

Mini Frittatas Recipe Perfect for Breakfast or Lunch On the Go {Freezer Friendly}

I like to make up a batch of these and pop them in the freezer. You can take out as many as you need at one time and warm them up or eat them as is (trust me, they taste great cold!).

Ingredients:

To see the precise ingredients used for these frittatas with green onions and peas, scroll down to the printable recipe card.

Eggs – for a standard muffin tin, I use one large egg for each section of the muffin tin plus 2 more eggs. If using one of those really large muffin tins, I find 2 eggs per section generally works well. Planning to add lots of filler ingredients? Cut back by one or two eggs.

Milk – 1/2 cup for standard, 3/4 cup for large

Filler ingredients – to be honest, sometimes I only add some seasonings (parsley, salt, pepper, or even a bit of basil are all good) and call it complete but most often, I at least also add some cheese. Cheddar, Mozzarella, Swiss, Gouda, Havarti, Parmesan, and Goat cheese are all good choices, but I’m sure there are plenty of others too.

Leftover diced cooked meat like chicken, turkey, salami, or ham are delicious in these. Use pepperoni, add a touch of Italian herbs seasoning, and then serve with a marinara sauce for dipping for a pizza twist.

Have a few veggies left over from dinner? Don’t toss them out – add them to some frittatas! I often add spinach as it’s one of my favorites but I’ve also tried onion, bell peppers, zucchini, sweet potato, carrots, corn kernels, and peas with success. My family members who eat tomatoes and mushrooms enjoy frittatas with those added.

You can add as little or as much as you want. Just be sure to leave a little room in each muffin cup as it will puff up and expand a little as it cooks. About 1/2 cup shredded cheese and about 1 cup of other fillers (combined total) work best for me.

Preparation:

Preheat your oven to 375 degrees F. Lightly coat the muffin cups, using a cooking spray like Pam (my favorite!) or some canola or olive oil. Add your filler ingredients to each cup.

Whisk the eggs and milk together; add any seasonings if desired. Pour egg mixture into the muffin cups being careful not to overfill. You want them about 3/4 full.

PRO TIP: I always place the muffin tin on a rimmed baking sheet just in case! Bake for about 18-20 minutes. They should puff up a bit and be fully set in the center. If needed, you can loosen by running a knife around the edges of each frittata to loosen them from the pan. Using Pam, I find I never need that step.

Serving and Storing:

I like to have some fresh and warm from the oven, with extras to put away for future use. Once they’ve cooled, you can pack them in freezer bags or containers. You can wrap them individually if you’d like, but I’ve never had them stick together. Store in the fridge for a few days or in the freezer for a month or two. I like to eat them hot or cold!

Pro Tip: Put the expiration date on them. Many people label their food with the date they made it, but then when you go to serve it, you have to do mental calculations of whether it’s still safe or not. By putting the expiration date on it, you know instantly!

Print

Mini Frittatas Recipe

I like to make up a batch of these mini frittatas and pop them in the freezer. You can take out as many as you need at one time and warm them up or eat them as is (trust me, they taste great cold!). They’re perfect for breakfast or lunch on the go!
Course Main Course
Cuisine American/Canadian
Keyword breakfast, eggs, lunch
Prep Time 7 minutes
Cook Time 18 minutes
Resting Time 3 minutes
Total Time 28 minutes
Servings 6
Calories 178 kcal

Ingredients

  • 8 Eggs
  • 1/2 cup Milk
  • 1/3 cup scallions or green onions (Finely chopped)
  • 2/3 cup peas (I use frozen.)
  • 2/3 cup goat cheese (Crumbled)
  • Salt and pepper (To taste)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly coat the muffin cups, using a cooking spray like Pam (my favorite!) or some canola or olive oil. Add your filler ingredients to each cup.
  2. Whisk the eggs and milk together; add any seasonings if desired. Pour egg mixture into the muffin cups being careful not to overfill. You want them about 3/4 full.
  3. I always place the muffin tin on a rimmed baking sheet just in case of spillage! Bake for about 18-20 minutes. They should puff up a bit and be fully set in the center. I let them sit for about 3-5 minutes after taking them out of the oven to rest and firm up a bit. If needed, you can loosen by running a knife around the edges of each frittata to loosen them from the pan. Using Pam, I find I never need that step.

Recipe Notes

Other filling options: 

  • Cheddar, Mozzarella, Swiss, Gouda, Havarti, Parmesan, Feta, and Goat cheese are all good choices for cheese.
  • Leftover diced cooked meat like chicken, turkey, salami, or ham are delicious in these.
  • Use pepperoni, add a touch of Italian herbs seasoning, and then serve with a marinara sauce for dipping for a pizza twist.
  • Have a few veggies left over from dinner? Don’t toss them out – add them to some frittatas! I often add spinach as it’s one of my favorites but I’ve also tried onion, bell peppers, zucchini, sweet potato, carrots, corn kernels, and peas with success.
  • My family members who eat tomatoes and mushrooms enjoy frittatas with those added. You can add as little or as much as you want. Just be sure to leave a little room in each muffin cup as it will puff up and expand a little as it cooks. About 1/2 cup shredded cheese (or 2/3 cup of a soft cheese like goat or feta) and about 1 cup of other fillers (combined total) work best for me.

I like to have some fresh and warm from the oven, with extras to put away for future use. Once they’ve cooled, you can pack them in freezer bags or containers.

You can wrap them individually if you’d like, but I’ve never had them stick together. Store in the fridge for a few days or in the freezer for a month or two. I like to eat them hot or cold!

Nutrition Facts
Mini Frittatas Recipe
Amount Per Serving
Calories 178 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 232mg77%
Sodium 186mg8%
Potassium 173mg5%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 14g28%
Vitamin A 789IU16%
Vitamin C 7mg8%
Calcium 101mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

For more yummy lunch ideas, check out these posts:

Pizza Pinwheels on a Stick                                                             

pizzapinwheels

Banana “Sushi”

bananasushi

Sandwich on a Skewer                                                       

skewer

Mini Corndog Muffins

corndogs

And get more lunch recipes here!

What are your kids’ favorite school lunches? Share them in the comments below!

Previous Post: « Summer Festivals in London Ontario
Next Post: Summertime Playlist »

Reader Interactions

Trackbacks

  1. [BLOCKED BY STBV] Mini Frittatas Recipe {Day 4} #12Daysof School Lunches - says:
    August 19, 2016 at 2:02 am

    […] get boring after a while. Cyn from Creative Cynchronicity has the solution with her super simple mini frittatas recipe. You can even make a batch ahead of time, freeze them, and then just grab one or two from the […]

    Reply
  2. [BLOCKED BY STBV] Mini Frittatas Recipe #12DaysOf says:
    August 19, 2016 at 6:14 am

    […] have got a fun one for ya!  Cyn from Creative Cynchronicity has the solution with her super simple mini frittatas recipe. You can even make a batch ahead of time, freeze them, and then just grab one or two from the […]

    Reply
  3. [BLOCKED BY STBV] Mini Frittatas - 12 Days of Back to School Lunches - Finding Sanity in Our Crazy Life says:
    August 19, 2016 at 7:09 am

    […] Cyn from Creative Cynchronicity has the solution with her super simple mini frittatas recipe. You can even make a batch ahead of time, freeze them, and then just grab one or two from the […]

    Reply
  4. [BLOCKED BY STBV] Easy Lunchbox Frittata » Gagen Girls says:
    August 19, 2016 at 2:27 pm

    […] get boring after a while. Cyn from Creative Cynchronicity has the solution with her super simple mini frittatas recipe. You can even make a batch ahead of time, freeze them, and then just grab one or two from the […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to Creative Cynchronicity! 
Learn more about me here! 

Creative Cynchronicity is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com and Amazon.ca.

Crocheted Sunflower Granny Square

Two granny squares with a sunflower in the center of each. Sunflower is golden yellow with a dark brown center. On one square, the flower is surrounded by white and on the other it's surrounded by blue.

Archives

Copyright © 2025 Creative Cynchronicity - All Rights Reserved · Privacy Policy