Mini Vegetarian Frittatas in Muffin Tin Recipe

Introduction

Mini frittatas are a perfect bite-sized breakfast or snack that’s both nutritious and delicious. Packed with eggs, cheese, and your favorite vegetables, these little bites are easy to make and versatile enough to suit any taste.

Ingredients

• 6 large eggs
• 1/2 cup milk (dairy or plant-based)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1/2 cup shredded cheese (cheddar, feta, or mozzarella)
• 1 cup chopped vegetables (bell peppers, spinach, mushrooms, onions, etc.)
• 1 tbsp olive oil

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and lightly grease a muffin tin with oil.
2. Step 2: Heat olive oil in a pan over medium heat, then sauté the chopped vegetables for 2-3 minutes until they begin to soften.
3. Step 3: In a mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and Italian seasoning until well combined.
4. Step 4: Stir the shredded cheese and sautéed vegetables into the egg mixture.
5. Step 5: Pour the mixture evenly into the muffin tin cups, filling each about three-quarters full.
6. Step 6: Bake for 15-18 minutes or until the frittatas are firm and lightly golden on top.
7. Step 7: Allow the frittatas to cool slightly before removing them from the tin. Serve warm and enjoy!

Tips & Variations

• Feel free to customize with your favorite vegetables or add cooked sausage or bacon for a non-vegetarian option.
• Using a non-stick muffin tin or silicone liners helps prevent sticking and makes removal easier.
• Swap Italian seasoning for fresh herbs like basil or parsley for a different flavor profile.

Storage

Store leftover mini frittatas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a microwave for about 30 seconds or in a low oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dairy-free cheese and milk in this recipe?

Yes, you can substitute dairy-free alternatives for the cheese and milk to make this recipe suitable for a dairy-free diet.

Can I prepare mini frittatas in advance?

Absolutely! You can prepare and bake them ahead of time, then refrigerate or freeze for quick meals later on. Just reheat before serving.

Mini Vegetarian Frittatas in Muffin Tin Recipe

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★★★★★

4.7 from 59 reviews

• Author: Sophie
• Total Time: 25-28 minutes
• Yield: 12 mini frittatas 1x
• Diet: Vegetarian

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Description

This vegetarian Mini Frittata recipe is a quick and delicious breakfast or snack option featuring fluffy eggs baked with sautéed vegetables, melted cheese, and flavorful herbs. Perfect for meal prep or a grab-and-go meal, these bite-sized frittatas are easy to make and customizable with your favorite veggies and cheese.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 6 large eggs
• 1/2 cup milk (dairy or plant-based)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning

Vegetables & Cheese

• 1 cup chopped vegetables (bell peppers, spinach, mushrooms, onions, etc.)
• 1/2 cup shredded cheese (cheddar, feta, or mozzarella)

Other

• 1 tbsp olive oil

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with oil to prevent sticking.
2. Sauté Vegetables: Heat the olive oil in a pan over medium heat and cook the chopped vegetables for 2-3 minutes until they are slightly softened but still retain some texture.
3. Mix Egg Base: In a mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and Italian seasoning until well combined and slightly frothy.
4. Combine Ingredients: Stir in the shredded cheese and the sautéed vegetables into the egg mixture evenly.
5. Fill Muffin Tin: Pour the mixture evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
6. Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the frittatas are set, firm to touch, and golden on top.
7. Cool and Serve: Allow the mini frittatas to cool slightly before carefully removing them from the tin. Serve warm for best flavor and texture.

Notes

• You can customize the vegetables and cheeses according to your preference or what you have on hand.
• Using dairy or plant-based milk works equally well depending on dietary needs.
• These mini frittatas store well and can be refrigerated for up to 3 days or frozen for longer storage.
• Reheat gently in the oven or microwave before serving.

• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: mini frittata, vegetarian breakfast, baked eggs, healthy snacks, easy breakfast, meal prep