Mini Frittata Muffins

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.

Frittata Muffins

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.

Fresh dill Frittata muffin recipe ingredients

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 recipe

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:

Let me know what variations you try!

Mini frittatas How to make frittata egg muffins Mini Frittata Muffins

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:

Want more healthy breakfast ideas? Check out this post!


4.6 from 5 reviews

Veggie Frittata Muffins

 
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These mini frittatas are the perfect make-ahead breakfast! They keep well in the fridge for up to 2 days.
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 8 large eggs
  • ⅓ cup unsweetened almond milk
  • 1 garlic clove, minced
  • ¼ teaspoon Dijon mustard (I like Sir Kensington's)
  • ½ teaspoon sea salt
  • freshly ground black pepper
  • 2 to 4 tablespoons chopped fresh dill
  • 2 small kale leaves, finely shredded
  • 1 cup halved cherry tomatoes
  • ¼ cup scallions
  • ⅓ cup crumbled feta
Instructions
  1. Preheat the oven to 350°F and brush a nonstick muffin pan with olive oil or nonstick cooking spray.
  2. In a large bowl, whisk together the eggs, milk, garlic, dijon mustard, most of the dill (reserve a little for garnish), salt and 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.
  3. 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 for up to 2 days.

 

44 comments

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Rate this recipe (after making it):  

  1. S.A.
    09.29.2021

    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!

    • Jeanine Donofrio
      09.30.2021

      I’m so glad you loved them!

  2. Mary Beth
    09.23.2021

    They were ok. We found the dill a little overpowering and about half of the muffins collapsed in the center.

  3. Sharen
    05.15.2021

    Love healthy savoury protein rich snacks like this thankyou….can we get the Nutritional breakdown added per serve too.

    • Jeanine Donofrio
      05.16.2021

      Hi Sharen, I don’t calculate nutrition info, but you could use a site like myfitnesspal to plug in the ingredients.

  4. Martha
    05.13.2021

    I made these! I did the “spring” version as you suggested – dill, scallions, thawed peas, asparagus tips (blanched), feta cheese and I added a generous amount of grated lemon zest because feta pea and lemon is a favourite combination of mine – they were delightful! Loved them! I also doubled the amount of feta to suit my taste. Will definitely make again and look forward to trying the tomato and basil summer version! Thank you for the excellent recipe!

    • Martha
      05.13.2021

      Ps. I made them in individual silicone muffin moulds, and it’s so easy to get them out. My muffin moulds just happen to be heart shaped, so I will now call these frittatas “spring hearts”.

  5. A
    04.04.2021

    Hi, can anyone please tell me how many single frittatas does this make in total?? 🙂

      • A
        04.05.2021

        Thank you so much! But I’m sorry for not clarifying enough. I didn’t mean a regular single one, I do want to make these mini ones:) I was wondering of these mini ones about how many individual little frittatas does it make? Sorry for the confusion, I really appreciate the help

        • Jeanine Donofrio
          04.05.2021

          it makes 12!

  6. Christine
    01.22.2021

    How would oat milk work in this recipe? Thanks for your response 🙂

    • Jeanine Donofrio
      01.23.2021

      I think it would be fine!

  7. jennifer
    08.14.2020

    Hi. Can you freeze these? Any tips on that?

    • Jeanine Donofrio
      08.15.2020

      I don’t love the texture of eggs once they’ve been frozen, but you can if you want. I’d probably let them thaw overnight in the fridge.

  8. Alex Z.
    05.23.2020

    Made them. Love them! I did the math and they’re only around 75 calories each!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.