Are you a savory breakfast person looking for make-ahead options? Mini frittata muffins are just what you need! They're easy, healthy, and delicious.

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These frittata muffins are my solution to a longstanding problem: all the best grab-and-go breakfasts are sweet. Don’t get me wrong, banana bread, scones, chia pudding, and breakfast cookies are all delicious. But if you’re anything like me, sometimes, you’re craving a savory breakfast, and you don’t have time to cook eggs. You wish that there was a tasty, protein-packed option that you could take with you as you headed out the door. Enter: this frittata muffin recipe.

Packed with fresh veggies and eggs, these mini frittata muffins have become my favorite meal prep breakfast recipe. They’re great straight from the oven, but they keep well in the fridge for a few days too. Enjoy one (or two or three) for a quick breakfast at home, or pack them up for a meal or snack later on. Savory breakfast = solved.

Mini Frittata Muffins Recipe Ingredients

Eggs and dill are one of my favorite combinations, so I used them as a starting point for this frittata muffin recipe. Then, I added these key ingredients:

Almond milk. It’s my go-to, but soy milk or cow’s milk would work here as well.
Garlic and scallions. Together, they add a savory, oniony bite.
Dijon mustard. It gives these egg muffins a tangy depth of flavor.
Kale. I couldn’t resist adding some for extra veggie power!
Cherry tomatoes. I LOVE tomatoes and dill together – their sweet, acidic flavor is delicious here.
Feta. A sprinkle of cheese is the perfect creamy, tangy accent for the fresh veggies and herbs.

Find the complete recipe with measurements below.

Egg Frittata Muffins Variations

I love making these mini frittatas with tomatoes, scallions, kale, and dill, but I also make them with different veggies depending on what’s in season and what I have on hand. Feel free to do the same! Here are a few ideas to change them up:

For a fall variation, use roasted sweet potatoes or butternut squash instead of the cherry tomatoes and minced sage instead of dill.
In the spring, skip the tomatoes and kale, and add blanched or roasted asparagus and thawed frozen peas.
Swap the cherry tomatoes for roasted red peppers or diced orange or yellow bell peppers.
Roast the tomatoes instead of leaving them raw.
Use grated cheddar cheese or goat cheese instead of feta.
Swap the dill for fresh basil.

Let me know what variations you try!

More Favorite Breakfast Recipes

If you love these egg frittata muffins, make a full-sized frittata or breakfast casserole next! Alternatively, try one of these grab-and-go breakfast ideas:

Want more healthy breakfast ideas? Check out this post!

Veggie Frittata Muffins

rate this recipe:

4.88 from 16 votes

Prep Time: 10

Cook Time: 20

Total Time: 30

Serves 12

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These mini frittatas are the perfect make-ahead breakfast! They keep well in the fridge for up to 2 days.

Ingredients

Cooking spray or olive oil, for the pan
8 large eggs
⅓ cup unsweetened almond milk
1 garlic clove, minced
¼ teaspoon Dijon mustard, I like Sir Kensington's
2 to 4 tablespoons chopped fresh dill
½ teaspoon sea salt
Freshly ground black pepper
2 small kale leaves, finely shredded
1 cup halved cherry tomatoes
¼ cup chopped scallions
⅓ cup crumbled feta cheese

Instructions

Preheat the oven to 350°F and brush a nonstick muffin pan with olive oil or nonstick cooking spray.
In a large bowl, whisk together the eggs, milk, garlic, mustard, most of the dill (reserve a little for garnish), salt, and several grinds of pepper. Pour just a bit of the egg mixture into the bottom of each muffin cup. Divide the kale, tomatoes, scallions, and feta into each cup then pour the remaining egg mixture on top.
Bake for 20 to 22 minutes, or until the eggs are set. Season with salt and pepper to taste and garnish with the remaining dill. Store any remaining frittatas in the fridge.