Cheesy Mini Egg Muffins

Here's the Dish

These bite-sized frittatas are delicious, easy and fast! When I need to make a really quick and tasty meal, I usually go with a fritatta, which is basically an omelet that is not folded or turned, making it much more simple to prepare. These mini frittatas are perfect for a nice brunch, an easy snack, or to make ahead of time to have as breakfast throughout the work week. They can be reheated by simply popping a couple of them in the microwave for 30 seconds, or you could eat them straight out of the fridge for a quick protein packed snack!

Note: This recipe could also be made in a large skillet placed in the oven (which would to make one big frittata).  Although, I like the portability of the mini portions.


The estimated total time to make this recipe is 35-40 Minutes.


Preheat oven to 450 degrees. Spray muffin tin with non-stick cooking spray.


Microwave frozen vegetables for 3-4 minutes, or until thawed. Squeeze dry.


In a large bowl, beat eggs until foamy. Add veggies, 1/4 cup cheese, salt and pepper. Stir until well combined. Divide egg mixture into 10 muffin molds. (Fill about 3/4 full). Top with remaining (1/4 cup) cheese.


Bake for 20-25 minutes, or until eggs are set and slightly browned on the top. Remove from the oven, and let cool until able to handle. Remove by sliding a knife between the egg and the muffin tin to loosen frittata. Enjoy warm!


1 1/2 cup Egg beaters (or 2 eggs and 8 egg whites)
2 cups (16 oz) Bag frozen vegetable mix of choice, de-thawed and squeezed dry.
1/2 cup Freshly grated parmesan cheese (or shredded mozzarella)
1/2 cup Red pepper, diced (or onion, or vegetable of choice)
1/2 tsp Salt
PinchPepper to taste

Katie's Tip!

This recipe could also be made in a large skillet placed in the oven (which would to make one big frittata). Although, I like the portability of the mini portions.

Nutrition Breakdown

10 Servings (frittatas)
46 Calories Per Serving
1.5 g Fat
2 g Carbohydrate
6 g Protein
1 WWP+*

*Weight Watchers Points per serving


Maryea @ Happy Healthy Mama said:

Frittatas are my go-to meal when I’m pressed for time, too. They are especially great when I have some veggies to use up. These mini ones look fantastic!

July 6th, 2011 — 7:10am  |  Reply

Katie Farrell said:

i couldnt of said it better maryea! i love using up my veggies this way! :)

July 6th, 2011 — 8:52pm  |  Reply

Nicole said:

Wow, those look SO good!

July 7th, 2011 — 3:49am  |  Reply

Ryan @ Aloha Appetite said:

What a fabulous and easy recipe.

July 7th, 2011 — 8:50am  |  Reply

Rach said:


July 7th, 2011 — 9:32pm  |  Reply

Electra said:

Hey Katie!! I blog over at!I LOVE your blog and have been a pretty silent reader for a while!

I linked this recipe and your blog in my most recent blog post here: you don’t mind a little extra advertisement :)) and I’d love for you to come check it out if you have a chance!

Thanks for always sharing such delicious recipes!

July 10th, 2011 — 2:22pm  |  Reply

sheri ann said:

i featured these as one of my weekly favorites on my blog. i made these on sunday and have brought them to work everyday for breakfast. these are my new favorite and go-to breakfast!

September 30th, 2011 — 8:34pm  |  Reply

Jessica said:

What vegetables would you recommend using in this? I know you said that any would work, but I am just starting to add vegetables into my diet and need a suggestion.

January 4th, 2012 — 12:33pm  |  Reply

Meg said:

I made this mini egg frittata’s this morning to have all week before work! Love how easy and delicious they were. Can’t wait to play around with different flavors. Such as spinach, roasted red peppers and mozzarella or smoke Gouda!

January 8th, 2012 — 9:27am  |  Reply

Joy said:

These are wonderful, thanks for the idea! I’m having one huge problem though, no matter much or little non-stick spray I use they stick to tins and then fall apart during removal. Any suggestions?

January 9th, 2012 — 10:44am  |  Reply

asha said:

hey katie,
if i want to use whole eggs instead of egg whites or egg beaters, how many whole eggs should i use in this recipe?

January 27th, 2012 — 5:41pm  |  Reply

Melissa said:

I made these tonight and they turned out delicious! I used a dozen egg whites, fresh asparagus, and fresh green onions. My batch made 12 fritattas. Will be making these again very soon! Thanks!

February 17th, 2012 — 9:03pm  |  Reply

Tiffany buss said:

I love making these at the beginning of the week and eating 2 for breakfast- so yummy! I use the sugar snap pea stir fry frozen veggies along with the red pepper. Great recipe!!!

May 7th, 2012 — 1:04am  |  Reply

sabrina faith said:

Does this freeze well???

May 16th, 2012 — 6:58pm  |  Reply

sabrina faith said:

can i leave out the diced vegetable? would it still come out good?

May 24th, 2012 — 10:33am  |  Reply

Dashing Dish said:

yes! :)

May 24th, 2012 — 11:36am  | 

Mary said:

Could you please tell me why I cannot print this recipe, I would really appreciate it.

June 26th, 2012 — 2:50pm  |  Reply

Dashing Dish said:

i’m sorry mary, not sure, it worked when i tried.

June 27th, 2012 — 10:50am  | 

Alisha DeLuca said:

These are amazing!!!

July 17th, 2012 — 10:36am  |  Reply

BKelly said:

I made these and love them!!They are a great breakfast to have handy as I head out the door for my 5am workout.

October 4th, 2012 — 4:16pm  |  Reply

Kaelynn said:

So is it 46 calories for one muffin??

November 13th, 2012 — 9:43pm  |  Reply

Dashing Dish said:


November 14th, 2012 — 9:26am  | 

Megan said:

do these freeze well? How long?

June 5th, 2013 — 9:21pm  |  Reply

Megan said:

Did you use mini muffin tins or regular sized?

June 5th, 2013 — 9:25pm  |  Reply

Katie Farrell said:

thanks nicole! :)

July 7th, 2011 — 4:44am  |  Reply

Katie Farrell said:

thanks ryan! :) thats why i love to make them for snacks! :)

July 7th, 2011 — 10:40am  |  Reply

Katie Farrell said:

sheri ann…wooo hooo…that is what makes my world go round, when people realize how easy breakfast prep can be (and healthy too) you go girl!

October 2nd, 2011 — 4:12am  |  Reply

Katie Farrell said:

yes i do joy, 2 things, did you use more veggies than recommended?

if so, then there may be your problem! :)

If not, I would try using silicone muffin liners! :) this makes for easy removal and easier portability, and they last forever! :)

January 9th, 2012 — 2:22pm  |  Reply

Katie Farrell said:

6 total whole eggs would replace the eggs and egg whites!

January 28th, 2012 — 9:37am  |  Reply

Teresa Niles said:

If I use whole eggs how many calories is in each muffin?

February 15th, 2013 — 10:26am  |  Reply

Leave a Reply

Notify me when people reply to my comment

Going shopping? We'll send this ingredient list right to your email.

click anywhere to exit
Return To Top