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!

4.8 from 10 reviews

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
  • 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 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.



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Rate this recipe (after making it):  

  1. Diana Roush

    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!!!


    • Phoebe Moore (L&L Recipe Developer)

      So glad you loved them!

  2. Anita Nessin

    If I wanted to make these in regular sized muffin cups, what would the baking time be?

    • Jeanine Donofrio

      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!

  3. Sheila Buckingham

    Hello! Can these be made the night before?

    • Jeanine Donofrio

      Hi Sheila, yes, they can. Store them in the fridge.

  4. Jana Freeman

    can you freeze these as well? love these!

  5. Miglė

    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!

    • Jeanine Donofrio

      I’m so glad they were a hit!

  6. Sheila Fumerola

    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!!

    • Jeanine Donofrio

      Hi Shelia, I’m so glad they turned out well!

  7. Cecily

    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!

    • Jeanine Donofrio

      Oh wow, 4 at a time! I’m so glad you’ve enjoyed the recipe!

    • Cecily

      I meant 4 little muffin cups at a time, not 4 muffin sheets, lol.

  8. Amber

    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.

    • Jeanine Donofrio

      Hi Amber, I’m so glad you loved it! I love salsa with my eggs too 🙂

  9. Litsa Adamov

    Yummy! I just wish you posted the nutrition of each frittata so you know the calories, proteins, fats and carbs lol!

  10. S.A.

    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

      I’m so glad you loved them!

  11. Mary Beth

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

    • Elisa

      The collapse in the center sounds like too high a temperature. Oven may be off a bit?

  12. Sharen

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

    • Jeanine Donofrio

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

  13. Martha

    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

      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”.

  14. A

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

      • A

        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

          it makes 12!

  15. Christine

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

    • Jeanine Donofrio

      I think it would be fine!

  16. jennifer

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

    • Jeanine Donofrio

      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.

  17. Alex Z.

    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.