Best 8 Muffin Frittatas Recipes

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Muffin frittatas are a delightful and versatile breakfast or brunch option that offer endless possibilities for customization. Whether you prefer savory or sweet flavors, these individual-sized frittatas can be tailored to suit your taste preferences. With just a few basic ingredients and a muffin tin, you can create a variety of muffin frittatas filled with your favorite vegetables, proteins, and cheeses. From classic combinations like bacon and cheese to creative fillings like roasted sweet potatoes and black beans, muffin frittatas are a delicious and portable way to start your day.

Here are our top 8 tried and tested recipes!

MUFFIN PAN FRITTATAS



Muffin Pan Frittatas image

What an easy way to make eggs for a group.

Provided by OMARILYN

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 35m

Yield 12

Number Of Ingredients 10

cooking spray
1 tablespoon olive oil
1 cup chopped fresh asparagus
¼ cup chopped green bell pepper
2 tablespoons chopped red onion
6 eggs
½ cup milk
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  • Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
  • Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
  • Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 1.5 g, Cholesterol 103.7 mg, Fat 7 g, Fiber 0.3 g, Protein 6.1 g, SaturatedFat 3.1 g, Sodium 146.5 mg, Sugar 1.1 g

BREAKFAST MUFFIN FRITTATAS



Breakfast Muffin Frittatas image

These are little breakfast frittatas made in a muffin pan and can be refrigerated or frozen and heated as needed. Great for those on-the-go mornings and/or when you are low carbing. A complete breakfast in a muffin.

Provided by Epi Curious

Categories     Breakfast

Time 40m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 9

1 medium onion, chopped
1 lb pork sausage
12 eggs, beaten (I use large)
2 cups fat-free cheddar cheese, shredded (or favorite cheese)
4 ounces mild green chilies
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon red pepper flakes (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Brown sausage with chopped onion in a large skillet and drain. In a large bowl, mix the beaten eggs with the sausage mixture. Add cheese, chilies, salt, pepper, garlic powder and red pepper flakes and stir to mix well.
  • Spray a muffin tin with Pam and fill each muffin cup 3/4 full.
  • Bake for 25 minutes or until set.
  • Optional add-ins: 1/2 cup diced tomato, 1/2 cup shredded potato or hash browns, small can drained sliced mushrooms, diced red or green bell pepper (cook with the sausage and onion), chopped and drained artichoke hearts. Can substitute diced ham for the sausage.

Nutrition Facts : Calories 128.8, Fat 9.9, SaturatedFat 3.3, Cholesterol 142.2, Sodium 347.2, Carbohydrate 1.3, Fiber 0.2, Sugar 0.6, Protein 8.2

COASTAL CAROLINA MUFFIN-TIN FRITTATAS



Coastal Carolina Muffin-Tin Frittatas image

Incorporating the flavors of a low country South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), try dicing them and substituting them for the refrigerated shredded potatoes in this recipe. -Shannon Kohn, Summerville, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 1 dozen.

Number Of Ingredients 14

1/2 cup mayonnaise
1 tablespoon lemon juice
2 teaspoons sugar
1 teaspoon seafood seasoning
1-1/3 cups refrigerated shredded hash brown potatoes
1 cup smoked sausage, chopped
1 can (8 ounces) jumbo lump crabmeat, drained
1/4 cup chopped roasted sweet red peppers
6 large eggs
1/2 cup heavy whipping cream
2 teaspoons Louisiana-style hot sauce
1/2 teaspoon salt
6 bacon strips, cooked and crumbled
1/4 cup thinly sliced green onions

Steps:

  • Preheat oven to 350°. In a small bowl, combine mayonnaise, lemon juice, sugar and seafood seasoning. Refrigerate until serving., Meanwhile, in a large bowl, combine potatoes, sausage, crab and red peppers. Divide among 12 greased muffin cups. In another large bowl, whisk the eggs, cream, hot sauce and salt. Pour over potato mixture. Top with bacon., Bake until a knife inserted in center comes out clean, 30-35 minutes. Serve with sauce and green onions.

Nutrition Facts : Calories 223 calories, Fat 18g fat (6g saturated fat), Cholesterol 135mg cholesterol, Sodium 604mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.

MUFFIN FRITTATAS



Muffin Frittatas image

I got this on a card at the Taste of Home Cooking School. It's from the American Egg Board and I'm putting it here for safekeeping. The card says that you can bake these and refrigerate and rewarm in the microwave to an internal temperature of 165F.

Provided by DeniseBC

Categories     Breakfast

Time 30m

Yield 12 mini frittatas, 6 serving(s)

Number Of Ingredients 8

6 eggs
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces shredded cheddar cheese
1 cup chopped zucchini
1/4 cup chopped sweet red pepper
2 tablespoons chopped red onions

Steps:

  • Heat oven to 350°F Beat eggs, milk, salt and pepper in a medium bowl until blended. Add cheese, zucchini, sweet pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each.
  • Bake in 350F oven until just set, about 20 to 22 minutes. Cool on rack 5 minutes. Remove from cups; serve warm.

MUFFIN TIN PIZZA FRITTATAS



Muffin Tin Pizza Frittatas image

These mini frittatas are the perfect grab-and-go snack and, since they taste like pizza, kids will love them. You can even customize your mini frittatas by using your favorite pizza toppers!

Provided by Rachael Ray Every Day

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 40m

Yield 12

Number Of Ingredients 16

4 tablespoons extra-virgin olive oil, divided
½ pound Smithfield® Breakfast Sausage
1 red bell pepper, diced
1 green bell pepper, diced
12 eggs
¼ cup grated Parmesan cheese
1 teaspoon hot sauce (such as Tabasco®)
Salt and pepper
Olive oil cooking spray
2 cloves garlic, chopped
3 tablespoons grated onion
½ teaspoon dried oregano
1 cup crushed tomatoes
½ cup shredded mozzarella cheese
A small handful flat-leaf parsley, chopped
Fresh basil leaves, torn

Steps:

  • Preheat the oven to 350 degrees F.
  • Add a drizzle of olive oil in a pan over high heat. Once hot, add the sausage and cook, breaking it up as it browns, 5 to 7 minutes. Add the chopped peppers and cook until soft, about 5 minutes more. Remove from heat and let cool.
  • In a large bowl, beat the eggs, Parmesan, hot sauce, salt, and pepper. Add the cooked sausage and peppers. Spray a 12-cup muffin tin with olive oil cooking spray. Pour the egg mixture into the muffin tin.
  • Bake in the preheated oven for 15 minutes.
  • Meanwhile, in another skillet, heat the remaining olive oil over medium-high heat. Add garlic, onion, and oregano and cook, stirring, for 2 to 3 minutes. Add tomatoes and simmer to thicken, about 10 minutes.
  • Remove mini frittatas from the oven. Top each with a spoonful of the sauce and a sprinkle of mozzarella cheese. Reserve the remaining sauce for serving. Continue baking to melt the cheese, 5 minutes more. Top with parsley and basil.

Nutrition Facts : Calories 198.1 calories, Carbohydrate 3.6 g, Cholesterol 205.7 mg, Fat 15.3 g, Fiber 0.8 g, Protein 11.7 g, SaturatedFat 4.6 g, Sodium 189.8 mg, Sugar 1.2 g

MUFFIN FRITTATAS



Muffin Frittatas image

Make and share this Muffin Frittatas recipe from Food.com.

Provided by Food.com

Categories     Breakfast

Time 29m

Yield 4 serving(s)

Number Of Ingredients 9

8 eggs
2 large pinch sea salt
1 large pinch black pepper
3 carrots (or a mix of both) or 3 zucchini, roughly grated (or a mix of both)
1 handful vegetables (try chopped red pepper, fennel, or peas)
1 some scallions or 1 fresh chives, chopped finely
1 large garlic clove, finely diced
1 teaspoon dried oregano and a small handful fresh parsley (or any fresh or dried herbs and spices)
1 large handful of grated hard cheese (such as cheddar, gruyere or parmesan)

Steps:

  • Preheat the oven to fan 190ºC / 375°F. Grease a muffin tray well with a little butter/ghee or use paper cases or parchment paper.
  • Beat the eggs in a large bowl. Add the salt and pepper, all the grated and chopped vegetables or peas, finely chopped onion or leek, garlic, and any spices or herbs.You are looking for a ratio of around 50 percent egg to 50 percent raw veg.
  • Pour the mixture into the prepared muffin tray.
  • Bake for 12 minutes,then crumble the cheese on top and turn on the broiler. Broil for about a minute until the tops are golden brown. Alternatively, you could stir the cheese into the egg mix, not bother with the broiler, and just cook in the oven for 14 minutes.
  • To check if they are done, give the muffin tray a wobble - the frittatas should be just set in the middle. You can always put them back in the oven for another 1-2 minutes if you think they need cooking any longer.
  • Remove the frittatas from the tray and leave to cool on a wire rack. Wrap them up in baking or greaseproof paper or pop them in your lunch box for a great snack on the go.

MUFFIN TIN FRITTATAS RECIPE - (4.2/5)



Muffin Tin Frittatas Recipe - (4.2/5) image

Provided by luvs2cook

Number Of Ingredients 14

8 large eggs
1/4 cup half-and-half
1/2 teaspoon pepper
1/4 teaspoon salt
1 recipe frittata filling
Mushroom, Chive & Gruyere Filling
2 tablespoons olive oil
10 ounces cremini mushrooms, trimmed and sliced thin
8 ounces Yukon Gold potatoes, unpeeled, quartered lengthwise and sliced thin
1 large onion, chopped fine
1/2 teaspoon salt
2 garlic cloves, minced
6 ounces Gruyère cheese, shredded (1 1/2 cups)
3 tablespoons minced fresh chives

Steps:

  • Egg Mixture Directions: 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Generously spray 12-cup nonstick muffin tin with vegetable oil spray. Whisk eggs, half-and-half, pepper, and salt together in large bowl. 2. Divide frittata filling evenly among muffin cups. Using ladle, evenly distribute egg mixture over filling in muffin cups. Bake until frittatas are lightly puffed and just set in center, 9 to 11 minutes. Transfer muffin tin to wire rack and let cool for 10 minutes. Run plastic knife around edges of frittatas, if necessary, to loosen from muffin tin, then gently remove and serve. Filling Directions: Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add mushrooms, potatoes, onion, and salt and cook, stirring occasionally, until potatoes are tender, 10 to 15 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer to bowl and let cool for 15 minutes. Stir in Gruyère and chives.

MUFFIN FRITTATAS



Muffin Frittatas image

These little frittatas are so easy to make and have such great flavor. They are so good for breakfast, brunch, a light lunch, an appetizer or for a quick snack. They are very versatile, too, as you can use your favorite ingredients.

Provided by Donna Brown

Categories     Other Appetizers

Number Of Ingredients 10

1 1/4 c egg substitute (or 6 whole eggs)
1/2 c 2% milk
1/4 c bell pepper (i use red bell pepper, but you can use green or a mixture of red, green or yellow)
2 Tbsp chopped onion
1/2 c chopped spinach (or broccoli or zucchini or a mixture of spinach, broccoli and zucchini) - make sure it's finely chopped
1/4 c sour cream
3/4 - 1 c shredded cheese (cheddar, swiss, provolone or a mixture of your favorite cheese)
salt and pepper to taste (instead of salt, i use mrs. dash)
1 - 2 Tbsp chopped basil (optional)
1 Tbsp extra virgin olive oil

Steps:

  • 1. Preheat oven to 350°. Spray muffin cups well with cooking spray. Beat eggs, milk, salt and pepper in medium bowl. In a skillet, add EVOO and sautè onion and bell pepper until tender; cool. Add cheese, sour cream, bell pepper, and spinach (or whatever green vegetable you are using) to the egg mixture and mix well. Add about a 1/4 cup of the egg mixture to each muffin cup (or fill muffin cup 3/4 full). Bake in preheated oven 20-22 minutes until egg mixture is set. When done, remove from cups onto serving plate. (In my oven, 20 minutes was just right). This makes about 10 - 12 muffin frittatas. I have added finely chopped 98% fat free ham to the egg mixture.

Tips:

  • Use fresh vegetables for the best flavor and texture.
  • Chop vegetables into small pieces so they cook evenly.
  • Use a variety of vegetables to create a colorful and flavorful frittata.
  • Don't overfill the muffin cups, or the frittatas will rise too high and spill over.
  • Bake the frittatas until they are set in the center and a toothpick inserted into the center comes out clean.
  • Let the frittatas cool for a few minutes before serving.

Conclusion:

Muffin frittatas are a delicious and easy-to-make breakfast, lunch, or dinner option. They are packed with protein and vegetables, and they can be customized to your liking. With a little planning, you can have a delicious and healthy muffin frittata on the table in no time. So next time you're looking for a quick and easy meal, give muffin frittatas a try. You won't be disappointed!

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