Mini Frittatas


These mini frittatas are an easy breakfast that can be prepped ahead of time and eaten on the go. They're the perfect option for when you're running late to work or sending your kids out the door to school. The best part is that you can customize them with your favorite ingredients to make them exactly as you like.

Mini frittatas are great for a nutritious breakfast on busy mornings. They are similar to my ham frittata but smaller and portable! Like egg cups, they make the ideal option for the on-the-go lifestyle.


holding a mini frittata in between fingers with two other bite sized frittatas in the background


You can easily make these frittatas vegetarian by leaving out the crumbled bacon and packing them with fresh veggies. Top them with a splash of hot sauce, a dollop of sour cream, or freshly cracked black pepper.

Or for the carnivore in your life, omit the veggies and just use bacon or sausage!

These egg muffin cups are healthy and delicious when served with fresh fruit. Trade out the standard muffin pans for mini muffin tins for an even smaller and more poppable breakfast. Try making breakfast for dinner too!

How to make mini frittatas

This frittata recipe is easy to whip together and serve. Here are the directions to make them:

  1. Spray muffin tins with cooking spray and preheat the oven.
  2. In a large bowl, whisk eggs, cream, and salt. Stir in crumbled bacon, parmesan cheese, spinach, and parsley. This is basically a one pot recipe, two if you could the muffin pan.
  3. Pour into a prepared muffin tin to the top. Bake until eggs are puffy and each is set in the center (about 10 minutes).
    Loosen and serve.

a tray with six mini frittatas inside filled with bacon and spinach

Key ingredients & swaps

Here are the ingredients you’ll need to make this quick breakfast.

  • Eggs: Fresh whole eggs are best because they’re the star of the dish. You can try using all egg whites if you are watching your fat intake.
  • Heavy cream or nut milk: Heavy cream makes this dish richer; however, nut milk can be used if you are dairy free.
  • Kosher salt: A sprinkle of kosher salt goes a long way with eggs.
  • Bacon: Cook the bacon and chop it into pieces before adding it to the muffin cups for the best texture.
  • Parmesan cheese: You can use pre-shredded cheese or grate your own parmesan.
  • Baby spinach: Fresh spinach adds color, vitamins, and texture to this dish. It’s a great way to add a little extra vegetables to this recipe.
  • Parsley: Chopped flat-leaf parsley adds color and flavor.

Mini Frittatas Recipe Video

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Mini Frittatas Ingredients

  • 8 eggs
  • 1/2 cup heavy cream or nut milk
  • 1/4 teaspoon salt
  • 4 slices bacon, cooked & crumbled
  • 1/3 cup grated parmesan cheese
  • 1/3 cup cup chopped spinach
  • 2 tablespoons chopped parsley

Mini Frittatas Directions

  • Mini Frittatas
  • two small egg frittata muffins stacked on each other with a small egg muffin behind and parsley sprinkled around

    Filling variations

    There are so many options when it comes to making these delicious mini frittatas. Here are some options you can try:

    • Herbs: dill, thyme, oregano, basil, rosemary
    • Veggies: cherry tomatoes, kale, green onion, shallots,  butternut squash, asparagus,  roasted red bell peppers, broccoli, leeks, green chiles, garlic, green bell pepper, mushroom
    • Cheese: feta cheese, mozzarella cheese, cheddar cheese, pepper jack, goat cheese
    • Seasonings: garlic powder, onion powder, red pepper flakes, Italian seasoning
    • Additions: dijon mustard, Tabasco, Italian sausage, ground turkey, ground beef
    egg frittatas in a muffin pan with spinach in the background

    How to serve

    Serve these fun little egg frittata muffins for breakfast or brunch. They are the perfect portable breakfast that you can take with you on your way out the door.

    They’re also a great option to give kids a quick and healthy breakfast before going to school. They’re low carb and filled with protein from the eggs and vitamins from the veggies.

    Easily remove the eggs from the muffin cups by spraying the cups with nonstick spray and using a rubber spatula to gently lift them from the cups.

    egg frittatas with parsley, spinach and bacon stacked on each other

    Storage information & reheating instructions

    Store in the refrigerator: When they reach room temperature, store these mini frittata muffins in a large freezer bag or airtight container in the refrigerator for up to five days.

    Freezer instructions: You can also make an extra batch and keep them in the freezer for up to three months. Store them in a single layer or in between parchment paper to avoid getting them all stuck together. This is a great way to make mornings that much quicker.

    Reheating instructions: Reheat them right from frozen in the microwave in 30-second increments until warmed through and covered with a damp paper towel to keep them from drying out. Be careful, they get hot quickly, so heat slowly and take a taste test before taking a big bite or giving them to your kids.

    Mini Frittatas: FAQS

    Can mini frittatas be frozen?

    Yes! These mini egg frittatas can definitely be frozen for later.

    What is a frittata?

    A frittata is an egg dish made with vegetables and seasonings and often served for breakfast.

    How do you keep a frittata fluffy?

    High, puffy frittatas are the dream! You can easily achieve this by using heavy cream. Other types of milk, like whole milk or nut milk, will work, but it won't be quite as fluffy.

    Nutritional information & Macros

    Nutrition Information

    Mini Frittatas

    Servings: 12

    Amount Per Serving
    Calories 114
    Fat 9g
    Protein 6.5g
    Total Carbs 0.7g
    Net Carbs 0.7g

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      1. I would do that for sure. I greased my mini muffin tin, which has a dark, nonstick finish, but they stuck really hard and a pain to wash. They were very good though.Next time I’ll actually use the heavy cream instead of macadamia nut milk.

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