With plenty of time at home these days, why not make healthy satisfying mini muffin pan egg fritattas that are just as perfect for a quick breakfast before work(from home) or (home)school, as it is for a special occasion? They are also an easy recipe to make with kids to get them excited about cooking and eating healthy — all while using up leftovers!
This might be the most versatile, fool-proof recipe you will ever find. Aside from being delicious, everything you heard about them is true – healthy, low-carb, Keto friendly, and a high protein option for breakfast. They are also quick to whip up, can be made days ahead of time, and are just as good reheated or even room temperature. But what I love most about them is how versatile they are to enjoy for a variety of occasions. Enjoy them with your household today or for a fun Easter or Mother’s Day brunch at home!
Perfect for Many Occasions
They are easy to grab on the run, but just as delectable when served on a nice platter for brunch. But they aren’t just for breakfast, we love eating them on a bed or arugula for a light and delicious dinner (or an extra healthy breakfast with greens)! And since they can be stored in the refrigerator for days, and just as good reheated or room temperature, you can enjoy them any time and any way you want!
- Weekday breakfast on the go
- Weekday light dinner
- Brunch with friends and family
- Holiday brunch (Mother’s Day, Easter, etc.)
- Breakfast treats for teachers (I’ve done this twice and look forward to it next year!)
- Breakfast treat for co-workers at the office
SERVE ON A BED OF ARUGULA
To make it even healthier, and more beautiful, serve them on a bed of arugula or with a giant bowl of greens on the side.
- Wash greens and dry completely
- Drizzle with just enough olive oil to coat the greens
- Sprinkle with salt and pepper
TIPS FOR MAKING PERFECT MUFFIN PAN FRITTATAS
I tried many variations of these recipes, and while they are nearly foolproof, there are a few tips that make them perfect:
- Use a non-stick muffin tin and spray liberally with cooking spray to avoid sticking
- ¼ cup of milk, like in a traditional frittata, really helps keep their shape and not deflate too much after they come out of the oven
- Only fill the muffin cups 3/4 of the way full, any more and they will overflow and have a mushroom shape
- Soft vegetables can be mixed in the egg batter, but I prefer that heartier vegetables (bell peppers, onions and potatoes, etc.) be sauteed in a skilled first for better flavor and texture
You can make these as easy or complicated as you like and they are always delicious. It’s a great way to use up the extra vegetables you have in the refrigerator!
Store in airtight containers in the refrigerator for up to 3 days.
Mini frittatas reheat well in the microwave in only10-20 seconds.
SAME RECIPE 3 WAYS
- Pancetta and vegetables: Pancetta, bell peppers, onions, mushroom, cheddar
- Spinach Caprese: Cherry tomato, spinach, basil, onion, mozzarella
- Sweet Potato and Kale: Sweet potato, kale, sun dried tomato, onion, goat cheese
Of course, these are just ideas. Feel free to substitute with your own favorite combination.
Muffin Pan Frittatas
- 12 eggs large
- ½ cup milk whole
- Salt and pepper to taste
Pancetta and Vegetables
- ¼ cup Panchetta, diced
- 1 cup Bell pepper, chopped
- ½ cup Onion, chopped
- 1 cup Mushroom, chopped
- ¾ cup Cheddar cheese, shredded
Caprese and Spinach
- 1 ¼ cup Tomatoes, chopped
- 1 ¼ cup Spinach, chopped
- ¾ cup Onion, chopped (small)
- ¼ cup Basil, chopped
- 1 cup Mozzarella, shredded
Sweet Potato and Kale
- 1 cup Sweet potato, peeled and diced
- 1 cup Kale
- ¼ cup Sun-dried tomato (jar in olive oil), chopped
- ½ cup Onion
- ¼ cup Basil, chopped
- ¾ cup Goat cheese, crumpled
- Preheat oven to 350 degrees. Spray 12-cavity muffin tin with nonstick cooking oil spray.
- Wisk together milk and eggs. Wisk in salt and pepper.
- Precook hearty vegetables in "Pancetta, Peppers, Onion, Mushroom and Cheddar" recipe and "Sweet Potato, Kale, Sun Dried Tomato, Onion, Basil, Goat Cheese" recipe, as described below.
- Fill each cup about 2/3 of the way full.
- Bake for 20-25 minutes until eggs are firm and a toothpick inserted in the middle comes out clean.
- Cool for 5 minutes and remove from tins. If they don't easily slide out, you can use a plastic knife and carefully remove them.
- Serve warm immediately or cool on wire rack to refrigerate or freeze.
Pancetta, Peppers, Onion, Mushroom and Cheddar
- Precook pancetta and vegetables: Heat pancetta in a hot skillet to soften. Add peppers and onions to soften. Remove from heat and set aside to cool.