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.
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:
- Best Breakfast Burrito
- Perfect Hard Boiled Eggs
- Blueberry Muffins
- Healthy Banana Muffins
- Overnight Oats, Many Ways
- Homemade Granola
- Strawberry Banana Smoothie
Want more healthy breakfast ideas? Check out this post!
Veggie Frittata Muffins
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.
I found your site yesterday, and boy what luck! I’m otw to the grocery store to pick up some items to use to make your recipes. My dh was placed on a diet Monday by his physician, and I’ve gotta get that boy whipped into shape! I love to cook and garden (my therapies) and need to hone my skills in a healthier mode of cooking. What better way to start than trying your recipes??? Looking forward to it!
Hi Cheri, welcome!! I hope you enjoy the recipes!!
New to your website and looking forward to trying this recipe..looks amazing!
– Do you have nutritional facts to each of your recipes? If so, where can I locate it? If not, possible you will start adding it to your recipes?
Thank you!
We don’t have nutritional facts. I hope you enjoy the recipes!
Yum! Frittatas are my go-to and love that these are mini! Perfect for meal prepping on Sunday.
Hi Jasmine, I didn’t have problems with these sticking. I greased them well, but my pan is somewhat new and still has a nice slick surface.
I have problems with the eggs sticking to the muffin pan and being a nightmare to clean (plus they don’t look cute). I have not tried this recipe yet, any recommendations? I finally scraped all the egg off the pan from last week. Thanks for any suggestions you might be able to offer.
Hey, Jeanine!
First of all, happy anniversary!
These mini frittatas are adorable!
thank you!!!
I made these last night and my husband called them the best frittatas he’s ever had. Served it with a manchego salad and white wine sangria. Delicious!
Ooh, what a compliment – I’m so glad your husband liked them so much!! Sounds like the perfect dinner to me 🙂
Happy anniversary! Sounds like he knows you well;) And what a beautiful way to incorporate the dill!
wonderful recipe! making it tomorrow since I make fried eggs regularly, had forgotten in fact how much flavor dill adds to eggs, and love all of these other flavors too, especially in a frittata, so thank you for this recipe!
These look so delicious! We’re planning a brunch at work and these would be so fun to add to the choices. Do you think they’d be OK in a warming tray for a couple of hours or would they turn to rubber? Could they be served cold or at room temp and be OK?
Happy anniversary!
these look amazing! Oh, to have a big freezer….and a week of nothing but cooking ahead…daydreams have always been a passion of mine!! love your recipes!!
HAPPY ANNIVERSARY!!
Yum, these sound great and are perfect for meal prep. Adding to my list =)
I’m guessing the Dijon couldn’t be more than a teaspoon, right?
It is shown in the photo but not shown in ingredient list.
Frittatas look lovely by the way.
I just fixed that in the recipe – 1/4 teaspoon!
Thank you!
Darling and they look delicious! Can they be frozen?
the addition of Dijon peeked my interest but I don’t see it in the actual recipe. How much did you add?
sorry about that! 1/4 teaspoon! Updated it in the recipe.
I am absolutely loving your style of photography and these frittatas look great.
So sweet of him!
And that recipe looks delicious
These are the cutest little frittatas I ever did see!
so cute that jack brought you a bouquet of dill 🙂 it’s so sweet when they bring home a little treat, isn’t it? once mike brought me a random bag of oranges he thought i would like. it’s totally those little things.
happy anniversary to you two!
ps – i would totally be all over these mini frittatas!