Frittata muffins are the perfect quick & easy make-ahead breakfast! This recipe packs a vegetable punch with tomato, kale, and fresh herbs.
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.
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.
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!
If you love these frittata muffins…
Veggie Frittata Muffins
- 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
- Preheat the oven to 350°F and brush a non-stick muffin pan with olive oil or non-stick cooking spray.
- 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.
- 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.