Mini Frittatas

There are a few reasons to make these Mini Frittatas. They are an easy way to serve several people at one time. You can even make them ahead of time and reheat them on busy mornings.

Mini frittatas freeze well so you can make an extra batch and have them on hand. They are easy to pack in your lunch bag to take to work or school for a portable breakfast.

Most importantly they are really good! Mini Frittatas are made with bacon, cheese and lots of veggies. They are great for breakfast but these low carb egg muffins could really be eaten any time of day.

If you are looking for a vegetarian frittata, check out Zucchini Herb Frittata, Tater Tot Frittata Casserole, Potato Cheddar Frittata, Mushroom Asparagus Frittata and Vegetable Frittata.

You might also like Mexican Sheet Pan Frittata, Sausage Pasta Frittata and Chorizo Frittata.

SOME THINGS TO KNOW:FAQ”S

INGREDIENT TIPS:

• Use the freshest eggs you can find for the best taste and nutritional value. Fresh eggs also tend to have firmer whites and yolks, which can improve the texture of your frittatas. Beat the eggs thoroughly until the mixture is uniform in color to ensure a fluffy texture in your mini frittatas. Read How to Tell If Eggs are Good or Bad.
• For the best melt and flavor, grate your own cheese rather than using pre-shredded cheese, which often contains anti caking agents.
•  Make sure to chop the vegetables into small, uniform pieces to ensure they cook evenly and fit well into the muffin cups.

SPECIAL EQUIPMENT NEEDED:

• Muffin Tin or Custard Cups: A 12-cup standard muffin tin or 8 glass custard cups are essential for shaping and baking the egg frittata muffins. It is what gives them their distinctive individual serving size and shape. If you want to make the frittatas smaller you can use mini muffin tins.
•  Non-Stick Cooking Spray: To ensure the frittatas can be easily removed from the tin, you will need non-stick cooking spray to coat the muffin cups.
•  Skillet or Frying Pan: A large skillet or frying pan is necessary for sautéing the vegetables and cooking the bacon A non-stick skillet is preferable to make the cooking process smoother and to ensure easy cleanup.
• Mixing Bowl: A large mixing bowl is needed to whisk together the eggs, milk, salt, pepper, and to mix in the cooked vegetables, bacon, and cheese.
• Whisk: A whisk is ideal for beating the eggs and incorporating the milk, salt, and pepper to ensure a smooth, well-combined mixture.
• Measuring Cups and Spoons: Accurate measuring cups and spoons are crucial for measuring the ingredients such as vegetables, milk, cheese, and seasonings.
• Knife and Cutting Board: A sharp knife and a sturdy cutting board are needed for chopping the vegetables and bacon.
• Spatula or Spoon: A spatula or spoon will be helpful for filling the muffin cups with the egg mixture and for removing the frittatas from the muffin tin or custard cups.

SUBSTITUTIONS:

• Try diced ham, crumbled breakfast sausage, or cooked and crumbled turkey bacon as alternatives to bacon. Use vegetarian bacon or sautéed mushrooms for a meaty texture without the meat.
• Any neutral oil like canola, vegetable, or avocado oil can be used in place of olive oil for sautéing the vegetables.
• Feel free to use any fresh veggies you have on hand or prefer. Broccoli, asparagus, tomatoes (seeded and chopped), and zucchini are great options. Just make sure to chop them finely and sauté any hard vegetables to soften.
•  Kale, arugula, or Swiss chard can replace spinach. Make sure to remove any tough stems and chop the leaves. Frozen spinach can also work. Make sure to thaw the spinach and squeeze out the excess moisture before adding it to the frittata mixture.
•  Almond milk, soy milk, or coconut milk can be substituted for whole milk if you are looking for a dairy free or lactose free alternative. Use half and half or heavy cream in place of the whole milk for richer, creamier frittatas.
•  Swap out the cheddar with any cheese you like or have available. Feta, goat cheese, Swiss, Gruyère, mozzarella, pepper jack, or parmesan cheese all work well in frittatas.

HOW TO STORE MINI FRITTATAS:

• Store the mini frittatas in the refrigerator for up to 4 days. Allow them to cool to room temperature after baking to prevent condensation inside the storage container, which could make them soggy. Place the cooled mini frittatas in an airtight container. You can layer them between sheets of parchment paper to prevent sticking if you are stacking them.
• You can freeze the mini frittatas for up to 3 months. Make sure the frittatas are completely cool before freezing them to preserve their texture and flavor. Arrange the mini frittatas on a baking sheet, not touching, and freeze them for about 1-2 hours, or until firm. This step prevents them from sticking together once fully frozen. After they are firm, transfer the frittatas to a large freezer bag or container. Remove as much air as possible from the freezer bags to prevent freezer burn.

HOW TO REHEAT MINI FRITTATAS:

• To reheat the mini frittatas in the oven, preheat the oven to 350°F (175°C). Place the frittatas on a baking sheet and cover them with foil to prevent them from drying out. Heat for about 10-15 minutes, or until warmed through.
• For a quick option, microwave the frittatas on high for 30-60 seconds or until hot. Heating times may vary based on the microwave.

In a skillet, heat the olive oil. Add the red bell peppers, mushrooms, and onion and sauté for 3  minutes over medium low heat.

Add the spinach and sauté for 30 seconds more until the spinach is wilted.

In a large bowl, whisk the eggs until they are mixed well.

Add the milk, bacon, cheddar, salt, pepper and vegetable mixture and stir to combine.

Grease or spray with vegetable spray either 8 custard cups or a 12 cup muffin tin. Make sure that you do this very well so the frittatas do not stick. Equally distribute the egg mixture into your prepared custard cups or muffin pan. Bake for 20 to 25 minutes. The custard cups will require a few more minutes than the muffin tin.

Mini Frittatas

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Serves: 8 Prep Time: 15 minutes Cooking Time: 20-25 minutes

Ingredients

• 4 slices bacon, cooked and finely chopped
• 1 tablespoon olive oil
• ⅓ cup red bell pepper, chopped
• ⅓ cup fresh mushrooms, chopped
• ⅓ cup yellow onion, chopped
• 1 cup fresh spinach, chopped
• 10 large eggs
• ½ cup whole milk
• 1 cup cheddar cheese, shredded
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

Preheat oven to 375 degrees

Grease or spray with vegetable spray either 8 custard cups or a 12 cup muffin tin. Make sure that you do this very well so the frittatas do not stick.

In a skillet, heat the olive oil. Add the red bell peppers, mushrooms, and onion and sauté for 3  minutes over medium low heat. Add the spinach and sauté for 30 seconds more until the spinach is wilted.

In a large bowl, beat the eggs until they are mixed well. Add the milk, bacon, cheddar, salt, pepper and vegetable mixture and stir to combine.

Equally distribute the egg mixture into your prepared custard cups or muffin pan.

Bake for 20 to 25 minutes. The custard cups will require a few more minutes than the muffin tin. The tops of the mini frittatas should be totally set and lightly browned.

Mini Frittatas was last modified: March 18th, 2024 by Sue O'Connell