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!
Mini Frittatas Recipe
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
-
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.
-
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!
For more yummy lunch ideas, check out these posts:
Pizza Pinwheels on a Stick
Banana “Sushi”
Sandwich on a Skewer
Mini Corndog Muffins
And get more lunch recipes here!
What are your kids’ favorite school lunches? Share them in the comments below!
[…] 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 […]