Frittata Muffins (Perfect for Meal Prep)

If you love frittatas but want something you can eat with one hand on a busy morning, meet your new go-to: mini frittata muffins.

They’re portable, protein-packed, and the perfect size for breakfast on the go — or even a quick lunchbox addition.

They also happen to be incredibly versatile. Use whatever veggies and cheese you have in the fridge, mix it up week to week, and they’ll never get boring.

Why You’ll Love These

Meal prep friendly: Make a batch on Sunday, and you’ve got breakfast sorted for days.
Freezer-friendly: They reheat beautifully straight from frozen.
Customizable: Swap in your favorite vegetables, cheeses, and proteins.
Perfect for using up leftovers: That half zucchini or leftover roast veg? Into the muffin tin it goes.

A few tools that make a big difference:

✅ Nonstick oven-safe skillet – for a perfect cook and no sticking drama when it’s time to serve

✅ Balloon whisk – for smooth, fluffy eggs without overmixing

✅ Goat cheese crumbles – because they instantly make any frittata feel fancy

Alright — let’s get into it.

Ingredients

8 large eggs
½ cup milk or cream
1 cup shredded cheese (cheddar, mozzarella, or your favorite)
2 cups cooked vegetables, chopped small
½ teaspoon salt
¼ teaspoon pepper
Optional: cooked bacon or sausage, diced ham, fresh herbs

Tip: If you’re using watery vegetables like zucchini, mushrooms, spinach, or tomatoes, sauté them first to cook off the moisture. This keeps your muffins fluffy instead of soggy.

Instructions

Preheat oven to 190°C / 375°F. Grease a 12-cup muffin tin or silicone muffin cups (even silicone benefits from a quick oil spray).
Divide your cooked vegetables evenly among the muffin cups.
Sprinkle the cheese over the vegetables.
In a large bowl, whisk the eggs, milk, salt, and pepper until smooth.
Pour the egg mixture into each muffin cup, filling them about ¾ full.
Bake for 18–20 minutes, or until the centers are just set and the tops are lightly golden.
Cool for 5 minutes before removing from the tin.

Storage & Reheating

Fridge: Store in an airtight container for up to 4 days.
Freezer: Wrap individually in parchment or plastic wrap, then store in a freezer bag for up to 2 months.
Reheat: Microwave for 30–45 seconds or warm in the oven at 180°C / 350°F for 8–10 minutes.

Flavor Ideas

Spinach + feta + red onion
Zucchini + cheddar + chives
Broccoli + ham + swiss cheese
Mushroom + mozzarella + basil

💡 Want a bigger, family-style frittata instead? Try my Go-To Veggie Frittata – Skillet or Oven-Baked for two more cooking methods and plenty of flavor variation ideas.