Go Back

Muffin Pan Frittatas

This might be the most versatile, fool-proof recipe for a healthy and satisfying breakfast 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 quick to whip up, can be made in bulk 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 with family and friends. I've served them many ways and they are always a hit. Try with your own favorite meat and vegetable combination. www.flourandfelt.com
Prep Time15 mins
Cook Time23 mins
Total Time38 mins
Course: Breakfast, Main Course, Salad
Servings: 16 mini 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.