Mini Veggie Frittatas: Bite-Sized Breakfast Delights
These Mini Veggie Frittatas are the perfect healthy breakfast or snack! Packed with veggies and cheese, they’re easy to make and customizable to your taste. A tasty and convenient meal any time of day!
Ingredients
- 6 large eggs or 8 egg whites for a lighter option
- ¼ cup milk any type—dairy or non-dairy
- 1½ cups chopped veggies spinach, bell peppers, onions, mushrooms, or whatever you have!
- ½ cup shredded cheese cheddar, mozzarella, or your favorite
- Salt and pepper to taste
- Cooking spray for greasing the muffin tin
Optional Add-Ins:
- Diced ham cooked bacon, or shredded chicken
- Fresh herbs like parsley basil, or chives
- A sprinkle of chili flakes or paprika for a spicy kick
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or butter.
- Chop your veggies into small pieces. If using zucchini or spinach, squeeze out excess moisture to prevent soggy frittatas.
- In a large bowl, whisk together eggs, milk, salt, and pepper until bubbly.
- Stir in chopped veggies and shredded cheese.
- Pour the mixture into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 15–18 minutes or until the tops are set and slightly golden.
- Let cool for 5 minutes before removing from the pan. Serve warm or store for later!
Notes
- Meal Prep Friendly: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Reheating Tips: Microwave for 30 seconds or warm in a toaster oven for crispy edges.
- No Muffin Tin? No problem! Bake in a greased baking dish and cut into squares.
- Dairy-Free Version: Skip the cheese or use a plant-based alternative.
- Vegan Option: Swap eggs for flax eggs (2 tbsp flaxseed + 6 tbsp water).