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!


5.0 from 2 reviews

Veggie Frittata Muffins

 
Prep time
Cook time
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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.

 

31 comments

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Rate this recipe (after making it):  

  1. steph from iamafoodblog.com
    09.18.2017

    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 travel-and-food.com
    09.19.2017

    So sweet of him!
    And that recipe looks delicious

  4. Ben Myhre
    09.19.2017

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

  5. Joanne
    09.19.2017

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

    • Jeanine Donofrio
      09.19.2017

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

  6. Ginger
    09.19.2017

    Darling and they look delicious! Can they be frozen?

  7. Joycelyn
    09.19.2017

    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
      09.19.2017

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

  8. Allie
    09.19.2017

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

  9. Savvy
    09.19.2017

    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!!

    HAPPY ANNIVERSARY!!

  10. Nan
    09.19.2017

    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 almostproperly.com
    09.20.2017

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

  13. T
    09.22.2017

    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
      10.01.2017

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

    • Jeanine Donofrio
      10.01.2017

      thank you!!!

  14. Jasmine
    10.05.2017

    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
    10.08.2017

    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
    05.11.2018

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

  17. AJ
    07.31.2019

    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
      08.03.2019

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

  18. Cheri
    10.04.2019

    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
      10.06.2019

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

  19. Alex Z.
    05.23.2020

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

  20. 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.

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.