Breakfast is served with these easy and oh-so-delicious Mini Frittatas made 3 ways, with simple ingredients, savory flavors, and healthy vegetables. Simple to make in muffin tins, these frittatas will satisfy every eater in your crowd.
These make-ahead Mini Frittatas are a favorite way to meal prep for the week. They’re healthy, fresh, and easily customized to individual tastes. Plus… they keep in the refrigerator all week long or the freezer for up to 2 months.
Delicious bites of low carb, high protein goodness ready for busy mornings or healthy snacks.
No time for breakfast? You will with these! Easy, on-hand, snacks or breakfast on the go.
You may also like:
3 Mini Frittatas in 1 Recipe
It all begins with a base recipe of a dozen eggs, sliced green onions, and salt and pepper to taste. From there, it’s up to your imagination.
While there are countless combinations of frittatas, these are our favorites. The kids love them, as you will see in the photo below. The adults and older kids love the variety, the portability… and I love that it’s an easy weekend fix. That will last, maybe, all week long. Which, of course, depends on how many people are in the kitchen while I’m making them.
Tomato, Greens, and Mozzarella Frittatas (greens can be spinach, kale, chard… or anything else you love)
Bacon and Cheddar Frittatas (simple, easy, and always kid-friendly)
Broccoli and Cheddar Frittatas (which sometimes also includes a bit of bacon too)
1 dozen large eggs
Green onions, about 4, sliced
4 slices of bacon, cooked and crumbled (1/4 to 1/2 cup)
8 cherry tomatoes, halved and/or 1 small tomato, chopped
Thinly sliced fresh broccoli (about 1/2 cup)
Fresh greens (spinach, kale, etc.), about 1/4 cup)
Shredded Cheddar Cheese, (about 1/2 cup)
Mozzarella Cheese, shredded, (about 1/4 cup)
Tomato, Greens and Mozzarella Mini Frittatas
Always my mom’s favorite, this frittata is a combination of healthy greens, chopped or halved cherry tomatoes, and sprinkled with shredded mozzarella. Use your favorite green, or what you have in the produce bin. Almost any green works!
Bacon and Cheddar Mini Frittatas
With two simple ingredients, (bacon and shredded cheddar cheese) this is a perennial favorite with the kids. I will cook 4 slices of bacon, drain, and crumble. That gives me enough for the frittatas, a few extra to garnish the top, and a few to nibble on too.
Broccoli and Cheddar Mini Frittatas
This frittata requires only two ingredients as well; thinly sliced broccoli florets and shredded Cheddar Cheese. To that base, I will often include a dash of garlic powder and some red pepper flakes, depending on the eaters that week. Often, this is the one I reach for first.
Kid Approved Breakfast on the Go
My niece, Isabella, is my favorite helper in the kitchen. Such a sweetie, she helps make a taste test and even set up photos. As you can see, she likes to add a bit of pepper. The Bacon and Cheddar frittatas are her and her brother’s favorites!
Making and Serving the Mini Frittatas
These Mini Frittatas are easily made in a nonstick 12-cup muffin tin. While you can use paper to line the muffin cups, I prefer to generously coat them with cooking spray. Fill each muffin cup 1/2 to 3/4 of the way up the sides of the tin. Then add the toppings before baking.
After the frittatas bake in the oven for 20 minutes, let them cool in the pan for an additional 5 minutes. Then, using a spatula or plastic knife, gently loosen the frittata from the edges of the cup and serve.
Quite often I will prep additional veggies to serve alongside the frittatas. Chopped avocados are incredible, and a green salad is always a good choice.
How to Store the Mini Frittatas?
Refrigerator – 5 Days:
These frittatas will keep refrigerated in airtight containers for up to 5 days. Then, reheat for 10 to 15 seconds in the microwave before eating. Although… they’re super good cold too. Yes, from personal experience, although I think I’m the only one in the family to eat them cold.
Freezer – 2 Months:
After the frittatas have completely cooled, wrap individually in plastic wrap then add to a freezer zip-top bag. Freeze for up to 2 months. To reheat, remove the plastic wrap, and then wrap in a damp paper towel and microwave in 20-second increments until warm.
Mini Frittatas Base:
- 12 large eggs
- 1/2 cup finely copped green onions
- salt and pepper to taste
Tomato, Greens and Mozzarella Frittatas:
- 1/4 cup fresh greens, chopped (spinach, kale, chard, etc.)
- 6-8 cherry tomatoes, halved
- 1/4 cup shredded mozzarella cheese
Tomato, Greens and Mozzarella Frittatas
- 1/4 cup cooked bacon, chopped
- 1/4 cup shredded cheddar cheese
Broccoli and Cheddar Frittatas:
- 1/2 cup thinly sliced broccoli florets
- 1/4 cup shredded Cheddar cheese
- 1/4 teaspoon garlic powder
- dash of red pepper flakes
- chopped fresh parsley (optional)
- Preheat oven to 350°F and lightly spray a 12-cup muffin tin with nonstick cooking spray.
- In a large bowl, whisk together the eggs and green onion. Season with salt and pepper, to taste. Add the egg mixture to each muffin tin, about halfway up.
- Divide the three frittata topping combinations into each of 4 muffin cups. Bake in a preheated oven for 20 minutes or until the frittatas are set in the middle. Allow to cool in the pan about 5 minutes. With a plastic knife, release the frittatas from the sides of the muffin tin.
- Refrigerate in an airtight container for up to four days. To freeze, wrap each mini frittata in plastic wrap and place into a freezer zip-top bag for up to 2 months.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 193mgSodium: 171mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 9g