The best thing about these breakfast frittata muffins is that you can make them your own. Roast some Brussels sprouts, cauliflower, and broccoli or try a Thai-inspired veggie mix – or just go with the recipe as is.
Who doesn’t love a breakfast frittata? They are so delicious, and you can add whatever ingredients you like. And even better than a delectable frittata is portable frittatas.
You combine all the ingredients and cook them in muffin tins in the oven. It’s really just that simple. These make a pretty breakfast for company or an on-the-go breakfast for your entire family. You can also toss a couple in your bag for a mid-morning snack.
Enjoy them as is or top with a little cheese or scallions and tomatoes. They are filling on their own and a great source of protein to start the morning. This breakfast frittata recipe uses a muffin pan but you can use an 8×8 baking dish as well.
Breakfast Frittata Muffins
I also enjoy making these for brunch when I serve lots of different foods. They look pretty on a plate, and it’s fun to serve them with a variety of toppings on the side.
Truly, if you don’t have all the ingredients or you don’t like them (many people don’t like tomatoes, mushrooms, and/or spinach, simply omit them. It doesn’t matter! Add more of what you do like.
Homemade breakfast frittata with real ingredients means you’ll never reach for the cereal box again. Real foods taste great! Make them in advance, and heat them up when you’re ready to eat. See the step-by-step directions below.
Not pictured is the olive oil I used to grease the muffin tins and to sauté the vegetables. If you don’t like tomatoes or mushrooms, you don’t have to use them. Just add more pepper and onion. I don’t taste the mushroom in these.
Ingredients to Make Breakfast Frittata
- Eggs
- Whole Milk – without Vitamin A Palmitate
- Fresh Baby Spinach
- Grape Tomatoes
- Onion
- White or Portobello Mushrooms
- Bell Pepper
- Garlic, minced
- Thyme
- Salt and Ground Black Pepper
Sauté the vegetables in a drizzle of olive oil. Add in the spinach at the end
How to Make Breakfast Frittata Muffins
- Preheat oven to 350 degrees F. Grease your muffin pan with olive oil or butter.
- In a small pan, sauté the tomato, onion, garlic, mushrooms, and bell pepper over low heat until the tomato is wilted, and the onion begins to become transparent. Toss in the spinach during the last minute.
breakfast frittata recipe
- In a large bowl, whisk the eggs, whole milk, thyme, salt, and pepper until well blended.
- Stir the vegetables into the eggs.
- Spoon the mixture into greased muffin pan cups. Don’t overfill the cups. The frittatas will expand.
- Bake the frittata muffins for 20 to 25 minutes or until the egg is cooked through and is firm on top.
- Remove the muffins from the oven and top with your favorite garnish while still hot. Allow to cool for 5 minutes and loosen with a knife to release the muffins from the cups.
Serves 4 to 6. It will keep in the refrigerator for three days when covered.
Delicious frittata for one…. It’s a nice presentation when you grind salt and peppercorns on it.
Garnish Ideas
This is a forgiving recipe and very versatile. While frittata muffins taste amazing on their own, there are lots of garnish option ideas. Some to try are: chopped scallions / green onions, halved grape tomatoes, parsley sprigs, cheese (feta, parmesan, or colby jack blend).
Choose organic eggs, butter, milk and/or spinach when possible. I always buy organic spices because they last a long time. The price difference is usually negligible.
Maybe someday I’ll raise my own happy chickens but in the meantime, I buy organic eggs.
If you serve this for brunch or lunch, serve with a side of broccoli with orange ginger butter for a delicious meal.
Homemade Breakfast
Many grab-and-go breakfast foods contain palm oil. See our list of breakfast without palm oil. Making this breakfast frittata in muffins is an easy way to take a healthy protein source on the go. Fresh vegetables make it colorful and even more nutritious.
I started making most foods at home since we figured out my son has a palm oil allergy and intolerance. It makes it difficult to eat processed foods. Many people also avoid palm oil because of deforestation. For both reasons, we cook and bake palm oil free foods.
It was a learning curve for me as I started to incorporate more fresh fruits and vegetables into meals. My kids were always good about eating them raw, but cooked not so much. Yet they’ll eat this easy breakfast frittata in muffin sizes when I salt it before serving. It’s also an easy way to sneak in some mushrooms.
For another vegetable-packed breakfast, try making cauliflower oatmeal. It makes a great side for these frittata muffins. For a brunch table, consider making stewed tomatoes as well.
For other homemade breakfast ideas, check out my easy recipes for fluffy pancakes and chocolate chip waffles.
If you make this, please let me know in the Comments below what you added or if you made the frittata recipe as is. Thanks for reading and being interested in the topic of palm oil in foods. Cooking at home is an impactful way to reduce demand.
Easy Breakfast Frittata Muffins
Ingredients
- 10 large eggs
- ¼ cup whole milk without Vitamin A Palmitate
- 1 cup fresh baby spinach coarsely chopped
- 6 sweet grape tomatoes chopped
- ½ cup onion any type, diced
- 8 to 10 mushrooms white or portobello, chopped
- ¼ cup bell pepper chopped
- 1 clove garlic minced
- 1 teaspoon thyme
- salt and ground black pepper to taste
- olive oil for greasing muffin tin and to sauté vegetables
- garnish options: shopped green onions, halved grape tomatoes, parsley sprigs, cheese, rosemary
Instructions
- Preheat oven to 350 degrees F. Grease your muffin pan with olive oil or butter.
- In a small pan, sauté the tomato, garlic, onion, mushrooms, and bell pepper over medium heat until the tomato is wilted, and the onion begins to become transparent. Toss in the spinach at the end, and sauté briefly.
- While the vegetables are sautéing, take a large bowl, and whisk the eggs, milk, thyme, salt, and pepper until well blended.
- Stir the vegetables into the eggs.
- Spoon the mixture into greased muffin pan cups. Don’t overfill the cups; the frittatas will expand.
- Bake the frittata muffins for 20 to 25 minutes or until the egg is cooked through and is firm on top.
- Remove the muffins from the oven and top with your favorite garnish while still hot. Allow to cool for 5 minutes and loosen with a knife to release the muffins from the cups.