Mini Frittata Muffins are the ultimate grab-and-go breakfast that’s as delicious as it is convenient. These fluffy, golden bites are packed with savory flavors, from creamy eggs to melted cheese and your favorite mix-ins.
Perfectly portioned and ready in just 30 minutes, they’re a lifesaver for busy mornings or a crowd-pleasing brunch option. The crisp edges and tender centers create a delightful texture contrast that’s irresistible.
Customize them with veggies, herbs, or protein for a burst of freshness and heartiness in every bite.
Warm from the oven or chilled for later, these muffins are versatile and satisfying. With minimal prep and quick baking, you’ll have a wholesome, flavorful meal that keeps you energized all day.
Ingredients for Mini Frittata Muffins
- Cooking spray or olive oil (for greasing the muffin pan)
- 8 large eggs
- ⅓ cup unsweetened almond milk (or substitute with any milk of your choice)
- 1 garlic clove, minced
- ¼ teaspoon Dijon mustard (optional, for added flavor)
- 2 to 4 tablespoons chopped fresh dill (reserve a little for garnish)
- ½ teaspoon sea salt
- Freshly ground black pepper (to taste)
- 2 small kale leaves, finely shredded (or substitute with spinach)
- 1 cup cherry tomatoes, halved
- ¼ cup chopped scallions
- ⅓ cup crumbled feta cheese (or substitute with goat cheese or shredded cheddar)
Step-by-Step Instructions
- Preheat the oven to 350°F and lightly grease a nonstick muffin pan with cooking spray or olive oil.
- In a large bowl, whisk together the eggs, almond milk, minced garlic, Dijon mustard, most of the dill (reserve a little for garnish), sea salt, and several grinds of black pepper.
- Pour a small amount of the egg mixture into the bottom of each muffin cup, just enough to coat the base.
- Evenly divide the shredded kale, halved cherry tomatoes, chopped scallions, and crumbled feta cheese among the muffin cups.
- Pour the remaining egg mixture over the fillings in each cup, ensuring they are evenly covered.
- Bake in the preheated oven for 20 to 22 minutes, or until the eggs are fully set and the tops are lightly golden.
- Remove from the oven and let cool slightly. Season with additional salt and pepper if desired, and garnish with the reserved dill.
- Serve warm or store any leftovers in an airtight container in the fridge for up to 3 days.
Perfect Pairings: Serving Suggestions
These Mini Frittata Muffins are incredibly versatile! Serve them warm as a protein-packed breakfast alongside avocado slices or a dollop of Greek yogurt.
For brunch, pair them with a fresh green salad or roasted potatoes. They also make a great snack or light lunch when paired with a cup of soup or a handful of nuts.
Make It Your Own: Recipe Variations
Feel free to customize these frittata muffins to suit your taste or use up leftovers. Swap kale for spinach, or try bell peppers and mushrooms instead of tomatoes.
For a dairy-free option, omit the feta or use a plant-based alternative. You can even add cooked bacon, sausage, or ham for a heartier twist!
Keep It Fresh: Storage and Reheating Tips
Store leftover frittata muffins in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave for 20-30 seconds or warm them in a 300°F oven for 5-10 minutes.
They’re also freezer-friendly! Freeze in a single layer, then transfer to a zip-top bag for up to 2 months. Thaw overnight in the fridge before reheating.
Quick Prep Hacks: Time-Saving Tips
Save time by prepping ingredients ahead! Chop the kale, scallions, and dill the night before and store them in separate containers.
You can also whisk the egg mixture and refrigerate it overnight, giving you a head start in the morning. If you’re short on time, use pre-shredded kale or pre-minced garlic for even faster prep.
Mini Frittata Muffins
Ingredients
- Cooking spray or olive oil, for the pan
- 8 large eggs
- ⅓ cup unsweetened almond milk
- 1 clove garlic, minced
- ¼ teaspoon Dijon mustard I like Sir Kensington’s
- 2 to 4 tablespoons chopped fresh dill
- ½ teaspoon sea salt
- Freshly ground black pepper
- 2 small kale leaves, finely shredded
- 1 cup halved cherry tomatoes
- ¼ cup chopped scallions
- ⅓ cup crumbled feta cheese
Instructions
- Preheat the oven to 350°F and brush a nonstick muffin pan with olive oil or nonstick cooking spray.
- In a large bowl, whisk together the eggs, milk, garlic, mustard, most of the dill (reserve a little for garnish), salt, and several grinds of pepper.
- Pour just a bit of the egg mixture into the bottom of each muffin cup. Divide the kale, tomatoes, scallions, and feta into each cup then pour the remaining egg mixture on top.
- Bake for 20 to 22 minutes, or until the eggs are set. Season with salt and pepper to taste and garnish with the remaining dill. Store any remaining frittatas in the fridge.