mini frittatas

These easy mini frittatas are just what you need for a quick nutritious breakfast or lunch! Filled with pecans and veggies, make them ahead to grab and go.

Pecan &amp; Veggie Mini Frittatas

pecans

green onions

diced jarred roasted red peppers*

eggs

milk

garlic powder

smoked paprika

salt

black pepper

cheese

Butter,

Preheat the oven to 350 degrees Fahrenheit.

Grease a 12-cup muffin tin generously with butter.

Roughly chop the pecans. Thinly slice the green onions. Dice the roasted red peppers.

In a medium bowl, whisk together the eggs, milk, garlic powder, smoked paprika, kosher salt, and a few grinds of black pepper. Divide the mixture evenly into the muffin cups (fill them about halfway). Sprinkle the shredded Parmesan cheese evenly into each cup. Then top with the green onions, then the red peppers. Finish by adding the pecans, divided evenly between the cups.

Bake for 20 to 25 minutes until golden brown and puffed. (When you remove them from the oven, they’ll immediately start to deflate and will continue deflating as they cool.) Allow to cool for 5 minutes in the tin, then remove. Eat immediately, refrigerate up to 4 days, or freeze up to 3 months. They work great as an on-the-go breakfast or lunch, and are good at room temperature or cold (don’t need to be reheated).

Mini ham, cheese and veggie frittatas baked in muffin cups make an easy healthy breakfast, lunch, supper or snack.

Individual Ham, Cheese & Veggie Frittatas

Cooking spray

hash brown potatoes, thawed

eggs,

fat-free milk

Salt and pepper

ham,

sweet red bell pepper

green bell pepper

onion

cheddar cheese

Position an oven rack in the center of your oven and preheat oven to 350F degrees. Generously coat 8 muffin cups with cooking spray.

Press the defrosted hash browns into the bottom and up the sides of each muffin cup to form a crust.

Bake for 15 to 20 minutes.

Meanwhile, make the filling: In a medium bowl beat the eggs and milk together. Season with salt and pepper. Stir in the ham, peppers, onion and cheese until well blended.

Remove the potatoes from the oven and press the potatoes down firmly with a spoon so that they are like mini pie crusts lining the bottom and sides of the muffin cups.

Divide the mixture evenly, pouring it into the center of each of the eight prepared muffin cups.

Return to the oven and bake until the potatoes are crisp and golden and the egg mixture is set, 15 to 18 minutes.

Remove from the oven and let sit about 5 minutes before serving.

These easy, herb-filled fritattas are a mini version of a Persian dish called kookoo sabzi.

Kookoo Sabzi in a Muffin Tin

Extra virgin olive oil

(about

(about 1 bunch dill), stems removed, washed and dried

1.5 oz (about 1 bunch chives), washed and dried

fine sea salt

almond flour

grain-free baking powder

Pre-heat oven to 375° F. Generously grease half...

Pre-heat oven to 375° F. Generously grease half a non-stick muffin tin with olive oil, using about ½ teaspoon per cavity.  Set aside.

Place half the cilantro, parsley, dill and chives...

Place half the cilantro, parsley, dill and chives in a large food processor and pulse until finely chopped.  Scrape into a large bowl and set aside. Place the remaining cilantro, parsley, dill and chives in the food processor and pulse until finely chopped then add eggs, salt, almond flour and baking powder and pulse again until well combined.

Pour egg mixture into reserved herbs and mix...

Pour egg mixture into reserved herbs and mix with a spatula to combine.

Divide the mixture evenly among the greased muffin...

Divide the mixture evenly among the greased muffin cups.

Bake until tops are puffed and firm (about...

Bake until tops are puffed and firm (about 20 minutes). Let cool in pan for 5 minutes before removing to a wire rack. Serve at room temperature or store in an airtight container in the fridge.

These delicious single-serve frittatas bake right in their own ramekins! They are easy
to make, super tasty, and packed with healthy fats and protein.

Mini Frittatas with Ham and Broccoli

milk (or almond milk)

ham (diced)

broccoli florets (fresh

cheddar

Preheat the oven to 375°F. Lightly grease two 8-ounce (4-inch) ramekins.

Whisk the eggs and milk in a small bowl.

Divide the ham and broccoli between the ramekins. Pour the eggs over the ham and broccoli. Sprinkle the shredded cheese on top.

Place the ramekins directly on an oven rack or use a baking sheet to catch any overflow. Bake for 30 to 35 minutes, or until centers have set. Allow to cool for slightly before serving.

This is so convenient and mess-free! My family can't get enough of these cute mini frittatas. It is so tasty and savory. New favorite!

Delicious! Absolutely love that these are individually portioned.

These were so fun to make! I made a slightly different version to suit each of my kids' tastes. It was a real winner!

Made these frittatas this morning with our leftover ham.  Love the recipe for an easy morning meal.

These were tasty and SO easy! Thank you for a perfect weekday breakfast.

https://content.jwplatform.com/videos/sKFjVlVj.mp4

Perfect for busy mornings or relaxing weekend brunches, this mini frittatas recipe creates convenient single-serving dishes. The best part? It's made with five simple ingredients you likely already have in your kitchen!

Mini Egg Frittatas

Frittata Muffins are quick and easy to make, featuring fluffy eggs, crispy bacon, hash browns, and cheese baked in muffin pans for a filling, protein-packed breakfast of mini frittatas!

Frittata Muffins

black pepper (to taste)

(16-ounce) bag frozen (all-natural) hash brown potatoes (thawed)

bacon (cooked until crisp & finely chopped (for 3/4 cup))

(6 ounces) freshly grated sharp cheddar cheese

jalapeño (seeds & membranes removed, finely minced, optional)

Parmesan cheese (optional)

Adjust rack to center position of oven. Preheat oven to 400°F. Generously grease a 12-cup muffin pan with softened butter or spray with non-stick cooking spray.

In a large bowl, whisk together eggs, milk, salt, and pepper until well-combined. Pour thawed hash browns into a large colander or sieve and press down with the back of spoon to squeeze out all of the water; add the drained potatoes to the egg mixture along with the bacon, cheddar, and jalapeño (if using). Stir well.

Evenly divide the egg mixture between the 12 greased muffin cups, ensuring that there is an equal amount of filling-to-egg ratio in each cup. Sprinkle a teaspoon of grated Parmesan on top of each muffin (if using).

Bake for 20 to 25 minutes or until the frittata muffins are puffy and light golden brown. Remove pan to a wire rack and run a thin knife or spatula around each mini frittata to loosen. Allow to cool for 5 minutes, then run knife around the edges again and carefully remove frittatas from pan. Serve warm or at room temperature.

Just made these for breakfast. I am going to freeze leftovers to enjoy later this week. I loved the addition of jalapenos. Gave it just the right amount of kick!

These are my go-to breakfast! Love the addition of potatoes!

Such a great, easy breakfast! I made extras and they were a breeze to warm up the next morning!

I'll be making these for quick freezer meals for post-pregnancy self-care. Thank you so much for a quick and easy option during this time of fatigue and baby prep!

I wish I had found this recipe earlier. I have been missing out on these delectable treats! These are delicious!

I used this as a base, then added chopped veggies. Red bell pepper and red onion. With the added ingredients it made 24 regular sized muffins. Delicious, easy, flavorful and convenient breakfast. Freeze great and can reheat in oven or microwave.

Wow, you have outdone yourself with this recipe! Thanks for sharing it with us.

YUMMM! And you are a wise mommy to come up with a name that will get your youngster to enjoy these lovely creations. ;-}

https://content.jwplatform.com/videos/FRW34GoO.mp4

Top 5 mini frittatas recipes from across the web

The most viewed mini frittatas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pecan & Veggie Mini Frittatas

Individual Ham, Cheese & Veggie Fri...

Kookoo Sabzi in a Muffin Tin

Mini Frittatas with Ham and Broccol...

Frittata Muffins

Top 5 mini frittatas recipes from across the web

The most viewed mini frittatas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pecan &amp; Veggie Mini Frittatas

Individual Ham, Cheese & Veggie Fri...

Kookoo Sabzi in a Muffin Tin

Mini Frittatas with Ham and Broccol...

Frittata Muffins

The most viewed mini frittatas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Pecan & Veggie Mini Frittatas