Are you a savory breakfast person looking for make-ahead options? Mini frittata muffins are just what you need! They're easy, healthy, and delicious.
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These frittata muffins are my solution to a longstanding problem: all the best grab-and-go breakfasts are sweet. Don’t get me wrong, banana bread, scones, chia pudding, and breakfast cookies are all delicious. But if you’re anything like me, sometimes, you’re craving a savory breakfast, and you don’t have time to cook eggs. You wish that there was a tasty, protein-packed option that you could take with you as you headed out the door. Enter: this frittata muffin recipe.
Packed with fresh veggies and eggs, these mini frittata muffins have become my favorite meal prep breakfast recipe. They’re great straight from the oven, but they keep well in the fridge for a few days too. Enjoy one (or two or three) for a quick breakfast at home, or pack them up for a meal or snack later on. Savory breakfast = solved.
Mini Frittata Muffins Recipe Ingredients
Eggs and dill are one of my favorite combinations, so I used them as a starting point for this frittata muffin recipe. Then, I added these key ingredients:
- Almond milk. It’s my go-to, but soy milk or cow’s milk would work here as well.
- Garlic and scallions. Together, they add a savory, oniony bite.
- Dijon mustard. It gives these egg muffins a tangy depth of flavor.
- Kale. I couldn’t resist adding some for extra veggie power!
- Cherry tomatoes. I LOVE tomatoes and dill together – their sweet, acidic flavor is delicious here.
- Feta. A sprinkle of cheese is the perfect creamy, tangy accent for the fresh veggies and herbs.
Find the complete recipe with measurements below.
Egg Frittata Muffins Variations
I love making these mini frittatas with tomatoes, scallions, kale, and dill, but I also make them with different veggies depending on what’s in season and what I have on hand. Feel free to do the same! Here are a few ideas to change them up:
- For a fall variation, use roasted sweet potatoes or butternut squash instead of the cherry tomatoes and minced sage instead of dill.
- In the spring, skip the tomatoes and kale, and add blanched or roasted asparagus and thawed frozen peas.
- Swap the cherry tomatoes for roasted red peppers or diced orange or yellow bell peppers.
- Roast the tomatoes instead of leaving them raw.
- Use grated cheddar cheese or goat cheese instead of feta.
- Swap the dill for fresh basil.
Let me know what variations you try!
More Favorite Breakfast Recipes
If you love these egg frittata muffins, make a full-sized frittata or breakfast casserole next! Alternatively, try one of these grab-and-go breakfast ideas:
- Best Breakfast Burrito
- Perfect Hard Boiled Eggs
- Blueberry Muffins
- Healthy Banana Muffins
- Overnight Oats, Many Ways
- Homemade Granola
- Strawberry Banana Smoothie
Want more healthy breakfast ideas? Check out this post!
Veggie Frittata Muffins
Ingredients
- Cooking spray or olive oil, for the pan
- 8 large eggs
- ⅓ cup unsweetened almond milk
- 1 garlic clove, 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.
Can you cook ahead and freeze?
yep!
Yum! I already make similar egg muffins for breakfast at work. The kale and tomatoes, and more flavouring than I use for my version is very welcome. Also saves me time as I sauté the veg before they go into the oven.👌🏽
Cheers
Do you have the nutritional info?
Love this recipe, what do you think about freezing them? Have you tried?
I note the mini frittatas can be kept in the fridge for 2 days once made, but how do you re-heat them?
Hi Kay, I reheat them in the microwave.
Great recipe and so versatile. Stacking these up in the freezer for ski and long run days. I skipped the salt as I am on a low salt diet; still great. Used a silicone muffin baking pan and they popped right out withmno residue, therefore; easy clean up. Thank you!
Hey Linda! How do you warm them back up after frozen?
Would love to add to my meal prep
A+recipe! Any idea what the nutrition facts are?
If I wanted to make a couple of different batches of these the night before for a bridal shower, how would you recommend reheating the next day? Thanks!
I made these in mini muffin tins and for some reason they all stuck to the pan even though I oiled them and they were non-stick pans. They tasted good though! I read below that they are to be made in regular muffin sized tins. I would take out the word “mini” in the recipe. It confused me. thanks for all your wonderful recipes!
Hi Colleen, thanks for your feedback and sorry for the confusion. Mini just refers to the fact that these are mini frittatas vs. a traditional skillet-sized frittata.
Good Afternoon!!!?
OMGosh the Frittata Muffin Cups are the Bomb!!!
Thank you for the Recipe!!!??
I made an addition of Lemon Zest and it really brightened everything up.♡
I will be make these A Lot!!!
Have a Great Day!!!
Diana
So glad you loved them!
If I wanted to make these in regular sized muffin cups, what would the baking time be?
Hi Anita, the recipe is for regular-sized muffin cups. The “mini” just refers to to the fact that we make large frittatas in a larger skillet or baking dish. Hope that helps!
Hello! Can these be made the night before?
Hi Sheila, yes, they can. Store them in the fridge.
can you freeze these as well? love these!
Just finished eating the frittatas!
I had to make some adjustments to the recipe – convert cups into grams, get rid of mustard, pour in double the needed amount of milk and forget salt and pepper (whoops!). Yet the entire family still loved them. Thank you for the recipe!
I’m so glad they were a hit!
I made today for a practice run as I am going to make this in a cooking demo today for Tupperware rally. I used the nonstick Tupperware silicone muffin pan and they turned out great!! I made western style, tomato and basil, and pico with different cheeses. Best thing about the Tupperware silicone pan is that you do not need to grease it so that takes away some fat content. I love the recipe!!
Hi Shelia, I’m so glad they turned out well!
I absolutely love this recipe (and so many others of yours)! I try to make it once a week, 4 at a time, they’re perfect for a delicious breakfast on the go. I also change it up on occasion with herbes de Provence, yum. Thank you!
Oh wow, 4 at a time! I’m so glad you’ve enjoyed the recipe!
I meant 4 little muffin cups at a time, not 4 muffin sheets, lol.
I just made these, but instead of the mustard and veggies, I used some salsa verde from your tomatillo salsa verde recipe and it was revolutionary! Highly recommend that combo for anyone who is looking for opportunities to use that delicious salsa up.
Hi Amber, I’m so glad you loved it! I love salsa with my eggs too 🙂
Yummy! I just wish you posted the nutrition of each frittata so you know the calories, proteins, fats and carbs lol!
These were DELICIOUS! Used dried dill as I did not have fresh (eye-balled amount), and they turned out spectacularly! LOVE the combination of the tomatoes and feta cheese- so fresh! Thank you!
I’m so glad you loved them!
They were ok. We found the dill a little overpowering and about half of the muffins collapsed in the center.
The collapse in the center sounds like too high a temperature. Oven may be off a bit?