Veggie Frittata Muffins

Frittata muffins are the perfect quick & easy make-ahead breakfast! This recipe packs a vegetable punch with tomato, kale, and fresh herbs.

Veggie Frittata Muffins

A few weeks ago, Jack stopped by the farmstead and came home with a small haul of vegetables. As he walked in the house with bags of produce, he pulled out this bouquet of flowering dill and handed it to me. “I thought you would think this was pretty,” he said as my heart completely melted. He’s not usually one for on-the-fly romantic gestures, and I’m not the kind of girl that loves to be showered with roses and gifts… but, as you know, I LOVE a pretty vegetable so I was especially smitten by this herbaceous gesture.

When you’ve been together as long as we have, it’s the little moments, not fancy things, that are the most special. And speaking of being together for a long time – tomorrow is our wedding anniversary :). I’m realizing as I type this that I could have chosen a more romantic recipe than frittata muffins to post for the occasion, but hey, this is real life, and it’s not always fancy.

Mini frittatas ingredients Mini Frittatas with Dill

Frittata Muffins Recipe Ingredients

I love dill and eggs together, so that’s how this recipe started. I thought these mini frittatas would be a great meal prep breakfast recipe, and in fact they are. They’re yummy served warm, but they keep well in the fridge for a few days too. They’re a fun way to start the day if you like an eggy protein breakfast like I often do! Here’s what’s in them:

  • Eggs, of course!
  • Almond milk. While almond milk is my go-to, regular milk would work here as well.
  • Garlic and scallions. Together, they add a savory, oniony bite.
  • Dijon mustard. It gives these little egg muffins a tangy depth of flavor.
  • Dill. The ingredient that started it all! You don’t actually need flowering dill to make the recipe, just regular fresh dill is fine!
  • Kale. I couldn’t resist adding some for extra veggie power!
  • Cherry tomatoes. I LOVE tomatoes and dill, and they add delicious, juicy bites.
  • Feta. A sprinkle of cheese is the perfect creamy, tangy accent for the fresh veggies and herbs.


Frittata muffins recipe

Variations for Mini Frittatas

Of course, these vegetables can be mixed up and swapped out seasonally. This combination of tomatoes, scallions, kale, a touch of Dijon mustard, and fresh dill is great for late summer, but here are a few ideas to change them up:

  • For a fall variation, use roasted sweet potatoes instead of the cherry tomatoes and minced sage instead of dill.
  • In the spring, skip the tomatoes and kale, and add steamed asparagus and sauteed spinach.
  • Swap the cherry tomatoes for roasted red peppers or orange or yellow bell pepper.
  • Use grated cheddar cheese or goat cheese instead of the feta.
  • Add basil in place of the dill.

Let me know what variations you try!

Mini frittatas How to make frittata egg muffins Veggie Frittata Muffins

If you love these frittata muffins…

Try a full-sized frittata or breakfast casserole, or make my favorite banana muffins! Then, check out this post for more healthy breakfast ideas.

Veggie Frittata Muffins

Prep time
Cook time
Total time
These mini frittatas are the perfect make-ahead breakfast! They keep well in the fridge for up to 2 days.
Recipe type: Breakfast
Serves: 12 mini frittatas
  • 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
  1. Preheat the oven to 350°F and brush a non-stick muffin pan with olive oil or non-stick cooking spray.
  2. In a large bowl, whisk together the eggs, almond 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.


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Rate this recipe (after making it):  

  1. steph from

    so cute that jack brought you a bouquet of dill 🙂 it’s so sweet when they bring home a little treat, isn’t it? once mike brought me a random bag of oranges he thought i would like. it’s totally those little things.

    happy anniversary to you two!

    ps – i would totally be all over these mini frittatas!

  2. These are the cutest little frittatas I ever did see!

  3. Maëva from

    So sweet of him!
    And that recipe looks delicious

  4. Ben Myhre

    I am absolutely loving your style of photography and these frittatas look great.

  5. Joanne

    the addition of Dijon peeked my interest but I don’t see it in the actual recipe. How much did you add?

    • Jeanine Donofrio

      sorry about that! 1/4 teaspoon! Updated it in the recipe.

  6. Ginger

    Darling and they look delicious! Can they be frozen?

  7. Joycelyn

    I’m guessing the Dijon couldn’t be more than a teaspoon, right?

    It is shown in the photo but not shown in ingredient list.

    Frittatas look lovely by the way.

    • Jeanine Donofrio

      I just fixed that in the recipe – 1/4 teaspoon!

  8. Allie

    Yum, these sound great and are perfect for meal prep. Adding to my list =)

  9. Savvy

    these look amazing! Oh, to have a big freezer….and a week of nothing but cooking ahead…daydreams have always been a passion of mine!! love your recipes!!


  10. Nan

    These look so delicious! We’re planning a brunch at work and these would be so fun to add to the choices. Do you think they’d be OK in a warming tray for a couple of hours or would they turn to rubber? Could they be served cold or at room temp and be OK?

  11. wonderful recipe! making it tomorrow since I make fried eggs regularly, had forgotten in fact how much flavor dill adds to eggs, and love all of these other flavors too, especially in a frittata, so thank you for this recipe!

  12. Maria from

    Happy anniversary! Sounds like he knows you well;) And what a beautiful way to incorporate the dill!

  13. T

    I made these last night and my husband called them the best frittatas he’s ever had. Served it with a manchego salad and white wine sangria. Delicious!

    • Jeanine Donofrio

      Ooh, what a compliment – I’m so glad your husband liked them so much!! Sounds like the perfect dinner to me 🙂

    • Jeanine Donofrio

      thank you!!!

  14. Jasmine

    I have problems with the eggs sticking to the muffin pan and being a nightmare to clean (plus they don’t look cute). I have not tried this recipe yet, any recommendations? I finally scraped all the egg off the pan from last week. Thanks for any suggestions you might be able to offer.

  15. Jeanine Donofrio

    Hi Jasmine, I didn’t have problems with these sticking. I greased them well, but my pan is somewhat new and still has a nice slick surface.

  16. Nutrition Stripped

    Yum! Frittatas are my go-to and love that these are mini! Perfect for meal prepping on Sunday.

  17. AJ

    New to your website and looking forward to trying this recipe..looks amazing!

    – Do you have nutritional facts to each of your recipes? If so, where can I locate it? If not, possible you will start adding it to your recipes?
    Thank you!

    • Jeanine Donofrio

      We don’t have nutritional facts. I hope you enjoy the recipes!

  18. Cheri

    I found your site yesterday, and boy what luck! I’m otw to the grocery store to pick up some items to use to make your recipes. My dh was placed on a diet Monday by his physician, and I’ve gotta get that boy whipped into shape! I love to cook and garden (my therapies) and need to hone my skills in a healthier mode of cooking. What better way to start than trying your recipes??? Looking forward to it!

    • Jeanine Donofrio

      Hi Cheri, welcome!! I hope you enjoy the recipes!!

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.