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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.