Easy Frittata Egg Muffins – A Healthy & Delicious Breakfast
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Please see my disclaimer policy.
These easy frittata egg muffins are perfect for a healthy breakfast or meal prep! Made with eggs, spinach, tomatoes, onions, and feta cheese, they’re baked to perfection—no sautéing needed. They’re gluten-free, customizable, and easy to make—mix, pour, and bake!
Why You’ll Love These Frittata Egg Muffins
- Fueling your body and preparing for the day ahead is essential when you wake up. However, let’s be honest—many people struggle with this crucial habit. Some say they don’t have time, while others don’t like eating breakfast.
- If you fall into the second group, I have an excellent article on why breakfast is so important. If you’re in the first group, meal prepping is a solution you should consider. These breakfast frittata egg muffins are a perfect make-ahead option to keep you on track! You can make them at the beginning of the week, store them in a covered container in the fridge, and enjoy them for several days.
- Easy to make – No need to sauté veggies! A really quick breakfast option!
Ingredients & Substitutions in These Mini Frittata Muffins
- Whole eggs – The base of the muffins.
- Milk or heavy cream – Adds fluffiness (use dairy-free if needed).
- Fresh spinach, cherry tomatoes, and onions—Feel free to swap or add other favorite veggies, such as red bell peppers or yellow bell peppers, any other sweet peppers, green onion, Swiss chard, or chopped sweet potatoes.
- Feta cheese – Adds a creamy, tangy flavor (can use cheddar or goat cheese).
- Salt & black pepper to taste
How to Make the Egg Frittata Muffins
- Preheat Oven – Set your oven to 350°F (175°C) and grease a muffin pan with cooking spray or olive oil.
- Whisk the Eggs – Whisk together the eggs, milk or cream, salt, and pepper in a mixing bowl.
- There is no need to sauté! Chop the onion, spinach, and tomatoes into small pieces. After mixing with the eggs, use a hand mixer to blend them slightly for a finer texture.
- Assemble the Muffins – Carefully pour the egg mixture into each cup, filling about ¾ of the way.
- Bake – Place the egg cups in the preheated oven for 18-22 minutes or until the eggs are set and slightly golden brown on top.
- Cool & Serve: Let the muffins cool for a few minutes before removing them from the muffin tray. Enjoy warm or store them in the fridge for up to four days.
Quick Tip!
Add a pinch of salt and pepper—remember, feta is already salty, so don’t overdo it!
Storage & Reheating Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months.
- Reheating: Microwave for 30–40 seconds or reheat in the oven at 300°F for a few minutes.
Final Thoughts
I hope you try these mini frittatas for breakfast. They’re nutritious and a great way to start your day on the right foot. I’d love to hear your thoughts if you make this easy breakfast recipe!
Comment below and let me know your favorite breakfast toppings. Don’t forget to subscribe for more healthy recipes!
More Healthy Toasts & Wellness Tips to Try!
Want more from my healthy breakfast options? Try my high protein breakfast eggs—you’ll love this great recipe! Check out other healthy recipes on Nena’s Wellness Corner! Also, try my popular air frittata recipe, I am sure you’ll love it!
Do you know what clean eating and an anti-inflammatory diet have in common? Clean eating and the anti-inflammatory diet perfectly match, emphasizing whole foods and natural and minimally processed foods that support overall health and reduce inflammation. Discover more about the anti-inflammatory diet here!
Ready to kickstart your clean eating journey? Download my free meal plans, sign up for my newsletter, or explore my collection of healthy recipes. Also, please find the information about a balanced diet and ways to incorporate it into your daily routine to achieve a healthy lifestyle!
What are your favorite frittata add-ins? Let me know in the comments!
Frittata Egg Muffins
Video
Ingredients
- 4 eggs large
- ¼ cup milk or heavy cream
- ½ cup onion chopped
- 2 handfuls spinach chopped
- ½ cup cherry tomato chopped
- ½ cup feta cheese crumbled
- salt to taste
- black pepper
- 1 tbsp olive oil or cooking spray
Instructions
- Preheat Oven – Set your oven to 350°F (175°C) and grease a muffin pan with cooking spray or olive oil.
- Whisk the Eggs – Whisk together the eggs, milk or cream, salt, and pepper in a mixing bowl.
- There is no need to sauté! Chop the onion, spinach, and tomatoes into small pieces. After mixing with the eggs, use a hand mixer to blend them slightly for a finer texture.
- Assemble the Muffins – Carefully pour the egg mixture into each cup, filling about ¾ of the way.
- Bake – Place the egg cups in the preheated oven for 18-22 minutes or until the eggs are set and slightly golden brown on top.
- Cool & Serve: Let the muffins cool for a few minutes before removing them from the muffin tray. Enjoy warm or store them in the fridge for up to four days.
- Quick Tip: Add a pinch of salt and pepper—remember, feta is already salty, so don’t overdo it!
Notes
- These are the nutrition facts for 1 frittata egg muffin. Serve 2-3 egg muffins.
- The nutrition information provided is an estimate. It will vary based on the specific ingredients used.
- Store in an airtight container for up to 4 days.
- Freeze for up to 2 months.
- Microwave for 30–40 seconds or reheat in the oven at 300°F for a few minutes.
