Mini Frittatas


Breakfast is my favorite meal of the day!  Smoothies made with fruits, veggies and protein are my go-to in the morning – more on that later.  It is a rare occasion when I actually take the time to cook something in the morning and that is why I frequently eat breakfast for dinner – genius!  With this make-ahead recipe, though, I can quickly start my day by pulling a few of these “precious lil’ gems of goodness” out of the refrigerator and warming them up while I pour a glass of juice and cut up some fruit.

frittata ingredients – bell pepper, onion, herbs, breakfast meats

When I really set my mind to cooking in a more healthful way, I realize that it’s not about cutting things out but about boosting the flavor of the quality ingredients I’m using.  By simply taking the time to brown the red peppers and the onions before adding the fresh spinach, there is so much flavor that this recipe doesn’t need a lot of bacon or cheese.  Adding fresh herbs always helps, too.  So, get creative!  Try different types of meats, or no meat at all.  A variety of vegetables would work well in this recipe as well.  Whatever you do, don’t reserve them for the morning.  They work great in your lunchbox, or as a mid-afternoon snack, or a mid-night snack.  EnJOY!

baking in the muffin cups

Mini Frittatas
Recipe Type: Breakfast
Author: A Passionate Plate
Beautiful breakfast frittatas baked in muffin cups – these scrumptious little gems can be refrigerated up to a week, frozen up to a month, great to have on hand for a last minute breakfast or brunch treat!
  • 1/2 cup onion, finely chopped
  • 1/2 cup red bell pepper, diced
  • 1/2 cup spinach, chopped
  • 1/4 cup breakfast meat, cooked and diced
  • 1 tsp. fresh thyme
  • 1/4 cup sharp cheddar cheese, shredded
  • 1/8 tsp. freshly ground black pepper
  • 4 large egg whites
  • 2 large eggs
  1. Preheat oven to 350.
  2. Heat a large, non-stick skillet coated with cooking spray over medium heat. Add onion and red pepper, sauté 2 minutes or until crisp tender. Add spinach, meat and thyme, sauté 3 minutes. Remove from heat.
  3. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Add a pinch of cheese to the top of each one. Whisk the egg whites, eggs and pepper in a measuring cup with a spout. Pour enough egg into each cup to just reach the rim. Bake at 350 for 15-20 minutes, or until set. These can be stored in the refrigerator for up to a week, or the freezer for up to a month.


  1. […] Mini Frittatas Spinach & Orange Salad Spinach & Egg Casserole […]

  2. Dorothy Fairman says:

    Yummm! Can’t wait to try these lil’ dar’lins 🙂 D

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.