If you’re looking for a fun, healthy breakfast or snack, these Mini Veggie Frittatas are perfect! I love how they’re packed with all my favorite veggies, like bell peppers, spinach, and onions. The best part? They’re super easy to make, and you can even customize them with whatever vegetables or cheese you have on hand. Whether I’m enjoying them fresh out of the oven or grabbing one on the go, these little frittatas are always a hit!
Fun Variations
What I love most about these frittatas is how easy they are to customize. I often add in mushrooms, tomatoes, or even a bit of zucchini for extra flavor. If I’m feeling fancy, I’ll swap the spinach for kale or arugula, and I always have fun experimenting with different cheeses. Feta or goat cheese gives them a tangy twist, and a sprinkle of chili flakes can add a bit of heat. The possibilities are endless, and I always enjoy making them my own!
What You Need to Make Mini Veggie Frittatas
- 6 large eggs
- 1/2 cup milk (any kind)
- 1/2 cup bell pepper, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup spinach, chopped
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite cheese)
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- Olive oil or cooking spray (for greasing the muffin tin)
How to Make Mini Veggie Frittatas
- I preheat my oven to 375°F (190°C) and grease a muffin tin with olive oil or cooking spray.
- In a bowl, I whisk together the eggs, milk, garlic powder, salt, and pepper until everything is well combined.
- I then add the chopped bell pepper, onion, spinach, and shredded cheese to the egg mixture, and stir gently to mix it all together.
- Pour the mixture into the muffin tin, filling each cup about 3/4 full.
- I bake them in the oven for 18-20 minutes or until they’re set and a little golden on top.
- Once they’re done, I let them cool for a few minutes and then carefully take them out of the tin with a fork.
- I love to serve these warm, but they’re just as good cold too!
More Recipes:
- Cinnamon Sugar French Toast Muffins
- Pineapple Lemonade
- Watermelon Green Tea
- Marinated Cherry Tomatoes
- Homemade Sour Strawberry Gummies
Perfect for Meal Prep or Brunch
These mini veggie frittatas are a meal prep dream! I can make a batch at the beginning of the week and keep them in the fridge for a quick breakfast or snack anytime. They’re also great for brunch with friends or as a tasty addition to a larger meal. Since they’re just as good cold or reheated, I can grab one when I’m in a rush, or enjoy them fresh out of the oven.
Why You’ll Love Mini Veggie Frittatas
I always find these mini veggie frittatas to be such a satisfying snack or breakfast. They’re light, fluffy, and packed with delicious veggies. Plus, I can easily make them in advance, which makes busy mornings so much easier. I love that they’re both healthy and delicious, and the fact that they’re so customizable means I can switch up the ingredients depending on what I’m in the mood for. Whether I’m having them for breakfast, brunch, or as an appetizer, they’re always a crowd-pleaser.
FAQs for Mini Veggie Frittatas
Can I make Mini Veggie Frittatas ahead of time?
Yes! You can easily make these frittatas ahead of time. Simply bake them, let them cool, and store them in an airtight container in the refrigerator for up to 4-5 days. You can reheat them in the microwave or oven for a quick breakfast or snack.
Can I freeze these Mini Veggie Frittatas?
Absolutely! These frittatas freeze very well. Once baked, let them cool completely, then store them in a freezer-safe container or bag. They can be frozen for up to 3 months. When you’re ready to eat them, just thaw in the fridge overnight or microwave for a quick snack.
What vegetables can I use in these frittatas?
Feel free to get creative with the veggies! You can use mushrooms, zucchini, tomatoes, broccoli, or kale. I love to experiment with whatever vegetables I have in the fridge, and it always turns out delicious. Just make sure to chop the vegetables into small pieces for even cooking.
Can I make these Mini Veggie Frittatas dairy-free?
Yes, you can easily make these frittatas dairy-free. Simply substitute the milk with a non-dairy milk, like almond or oat milk, and use a dairy-free cheese if you’d like. They’ll still turn out just as delicious!
How can I make these Mini Veggie Frittatas spicier?
If you want to add a little heat to your frittatas, you can sprinkle in some chili flakes, jalapeños, or even a dash of hot sauce into the egg mixture. Adjust the spice level to your taste for a flavorful kick!
Mini Veggie Frittatas: Bite-Sized Breakfast Delights
Ingredients
- 6 large eggs
- 1/2 cup milk any kind
- 1/2 cup bell pepper finely chopped
- 1/4 cup red onion finely chopped
- 1/4 cup spinach chopped
- 1/2 cup shredded cheese cheddar, mozzarella, or your favorite cheese
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil or cooking spray for greasing the muffin tin
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin with olive oil or cooking spray.
- In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until well combined.
- Add the chopped bell pepper, onion, spinach, and shredded cheese to the egg mixture, and stir gently.
- Pour the mixture into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until set and slightly golden on top.
- Let the frittatas cool for a few minutes, then remove them from the tin using a fork.
- Serve warm or at room temperature!
Notes
- These frittatas can be stored in the fridge for 3-4 days, making them perfect for meal prep.
- You can freeze them for longer storage and reheat them in the microwave or oven.
