Here’s a nifty spin on a classic frittata — mini frittatas in a muffin tin! Make sure to whisk the egg mixture thoroughly before adding it to the tin. And feel free to use your favorite veggie mix-ins as well.

muffin tin frittata
5 from 1 vote

Muffin Tin Frittatas

Course Breakfast
Keyword eggs, kids, vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Abbie Gellman


  • 4 eggs beaten
  • ½ teaspoon kosher salt
  • pepper to taste
  • 1 Tablespoon chopped parsley or whatever herbs you like
  • ¼ teaspoon cayenne pepper optional
  • ¼ cup frozen peas thawed
  • 1 bell pepper diced small
  • 2 teaspoons grated Parmesan cheese
  • Note: you can use any veggies you like


  1. Preheat the oven to 350 degrees F. Spray four cups in a muffin tin with olive oil cooking spray.

  2. In a medium-sized bowl whisk together the eggs, salt, pepper, parsley, and cayenne pepper if using. Divide the eggs evenly among the four greased muffin cups.
  3. Divide the peas and pepper evenly between the filled cups. Sprinkle each frittata with ½ teaspoon Parmesan cheese.
  4. Bake for 15-20 minutes or until the frittatas are set. Let cool in the pan for 5 minutes. Gently remove each frittata and cool on a rack.
  5. To freeze: wrap each frittata in plastic wrap and place in a Ziploc bag. Freeze for up to 30 days.
  6. To thaw: Ideally, place in the refrigerator overnight. Heat in the microwave for 30 seconds. To thaw directly from the freezer: on the microwave’s defrost setting, heat for 3-4 minutes until desired temperature.

Recipe Video

Recipe Notes

Note: you can use any veggies you like

Muffin Tin Frittata

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