Mini Frittatas (Frittata Muffins)
Mini Baked Yogurt and Spinach Frittatas are as simple as whisking eggs along with yogurt, spinach, herbs and cheese before baking them.
Suitable for Gluten-Free, Vegetarian, and Keto diets.
These Mini Frittatas are not only convenient but also a healthy and quick option for a delicious breakfast or snack. With just a few simple ingredients, they come together effortlessly and can be enjoyed either hot or cold, making them a versatile choice for busy mornings or healthy meal prep.
These Mini Frittatas offer ease and convenience for a delicious breakfast or snack, requiring just a simple mix of ingredients and a short baking time.
Their flavors are a delightful blend of creamy Greek yogurt, spinach, Parmesan, and hints of nutmeg and herbs, providing both a nutritious and tasty option.
These frittatas can be enjoyed hot or cold, making them ideal for quick mornings or prepping in advance. Plus, you can easily customize them with your favorite ingredients, creating a variety of flavor options to suit your taste!
Table of contents
Why Make This Recipe
- Quick and easy: Ready in just 25 minutes.
- Healthy choice: Packed with spinach and Greek yogurt for a nutritious meal.
- Portable: Perfect for on-the-go breakfasts or snacks.
- Versatile: Can be served hot or cold.
- Kid-friendly: Simple enough for kids to help prepare.
- Customizable: Add your favorite ingredients for variety.
Ingredients Notes
These are the ingredients I used, but feel free to adjust them to suit your tastes.
- Eggs: Provide the base and texture for the frittatas.
- Greek yogurt: Adds creaminess and a tangy flavor to the frittatas.
- Chopped baby spinach: Introduces a healthy dose of greens and a slightly earthy taste.
- Grated Parmesan: Offers a savory, cheesy element to the dish.
- Chopped chives: Bring a mild onion-like flavor and a touch of freshness.
- Salt: Enhances overall seasoning.
- Grated nutmeg: Provides a subtle warm and nutty note.
- Freshly ground black pepper: Adds a hint of heat and extra flavor.
Ready to learn how to make Mini Frittatas? Then gather up your ingredients, and I will show you…
How To Make Mini Frittatas
Get the complete ingredients list and instructions from the recipe card below.
- Preheat your oven to 350 degrees F (160 degrees C) for a fan-assisted oven.
- Lightly grease a silicone muffin pan with six cups, ensuring you oil the top part as well.
- Whisk together the eggs and yogurt until you have a smooth mixture.
- Incorporate the remaining ingredients, making sure everything is well combined.
- Divide the frittata mixture evenly among the muffin cups.
- Bake in the preheated oven for approximately 20 minutes or until the frittatas turn golden and are fully cooked.
- Serve your mini frittatas hot or cold, according to your preference.
Recipe Tips
- Feel free to adjust the ingredients to suit your taste preferences. Experiment with different greens, cheeses, or spices to make these mini frittatas uniquely yours.
- Using a silicon muffin tin makes it easier to remove the frittatas without sticking. Remember to grease both the cups and the top to ensure easy removal.
- Whip up a batch in advance for a quick and healthy breakfast or snack option during busy mornings.
Delicious Variations
- Veggie Delight: Experiment with different vegetables like bell peppers, mushrooms, diced tomatoes, or zucchini. Sauté them before adding to the egg mixture for extra flavor.
- Cheese Lover’s Choice: While Parmesan adds a savory kick, you can try other cheeses like cheddar, feta, or Swiss for a different taste profile.
- Protein Power: Enhance the protein content by adding cooked bacon, diced ham, or crumbled sausage.
- Herb Infusion: Play with fresh herbs like parsley, cilantro, or basil to elevate the herbal aroma and taste.
- Dairy-Free Option: If you prefer dairy-free frittatas, substitute the Greek yogurt with a non-dairy alternative like almond yogurt or coconut yogurt.
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a subtle kick of heat.
- Mediterranean Twist: Incorporate Mediterranean flavors by including ingredients like sun-dried tomatoes, kalamata olives, and crumbled feta cheese.
- Tex-Mex Fusion: Create a Tex-Mex flair by mixing in diced green chilies, corn kernels, and shredded pepper jack cheese.
Prep And Storage
Healthy Meal Prep: These egg frittata muffins are perfect for meal prep! Once baked and cooled, store them in an airtight container or a covered plate in the refrigerator. Mini frittatas can be made up to 2-3 days in advance.
When you’re ready to serve, reheat them in the microwave or oven until heated through.
Store: If you have leftover mini frittatas, let them cool to room temperature. Store any uneaten frittatas in an airtight container in the refrigerator for up to 2-3 days.
Freeze: Mini egg bites can also be frozen for longer storage. Wrap each frittata individually in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped frittatas in a resealable freezer bag, removing as much air as possible before sealing.
Store in the freezer for up to 2-3 months. To reheat frozen mini frittatas, thaw them in the refrigerator overnight, then reheat in the oven or microwave until heated through.
FAQs
Yes, you can substitute regular yogurt for Greek yogurt in this recipe. However, Greek yogurt tends to be thicker and creamier, so you may get slightly different texture results.
Yes, if you skip the sausages, this recipe is vegetarian-friendly. You can also explore vegetarian sausage alternatives for added flavor.
Absolutely! Feel free to experiment with various cheeses such as cheddar, mozzarella, feta cheese, or goat cheese to customize the flavor.
If you have leftovers, let them cool to room temperature, then store any uneaten frittatas in an airtight container in the refrigerator for up to 2-3 days.
Yes, these mini frittatas can be frozen for longer storage. Wrap each frittata individually in plastic wrap or aluminum foil to prevent freezer burn, then place them in a resealable freezer bag. They can be stored in the freezer for up to 2-3 months. To reheat, thaw them in the refrigerator overnight and then reheat in the oven or microwave until heated through.
These egg frittata muffins are baked for 20 minutes at 350 degrees F.
More Recipes You May Like
Check out all my Breakfast Recipes or start with this selection below.
- Brioche French Toast Casserole.
- Crockpot Breakfast Casserole.
- Creamy Crockpot Oatmeal.
- Air Fryer Hard Boiled Eggs.
- Easy Spinach Frittata.
- Air Fryer Breakfast Frittata.
- Strawberry Overnight Oats.
Serving Suggestions
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Mini Frittatas
Ingredients
- 4 large eggs
- 3 tablespoons Greek yogurt
- 1-1/3 cups baby spinach chopped
- 2 tablespoons Parmesan grated
- 2 tablespoons chives chopped
- Salt
- 1 pinch nutmeg grated
- Freshly ground black pepper
Instructions
- Preheat oven to 350 degrees F/ fan assisted 160 degrees C / 180 degrees C / gas 4.
- Lightly oil a 6 cup silicon muffin tin (including the top).
- Whisk the eggs and yogurt together till they are well combined and the mixture is smooth. An electric whisk may be easier for kids to use for this stage.
- Add in all the other ingredients and mix well.
- Add equal amounts of the frittata mixture to each muffin cup.
- Bake in the oven for about 20 minutes till golden and cooked through.
- Serve hot or cold.
Notes
- Feel free to adjust the ingredients to suit your taste preferences. Experiment with different greens, cheeses, or spices to make these mini frittatas uniquely yours.
- Using a silicon muffin tin makes it easier to remove the frittatas without sticking. Remember to grease both the cups and the top to ensure easy removal.
- Whip up a batch in advance for a quick and healthy breakfast or snack option during busy mornings.
Would these freeze ok?
These look very easy on the eye and sound delicious!
These look really good! I never though about putting yogurt in quiche. I’m definitely going to try.
These look fab, we love anything eggy!!
Never thought of using yogurt in frittatas but I will definitely try these there ideal for picnics too x
I love yogurt and finding different ways to use it 🙂
Thanks A.
Wow, totally cute frittatas and full of awesome yummy good-for-you stuff. wish I could grab one through my screen 😉
I wish I could beam you over some E.
These look so delicious but also really simple recipe to follow, love little nibbles like this with salad for a perfect sunny evening out in the garden /)
😀
Oh I am loving theses and perfect for National Vegetarian Week.
Think I am going to go share them for National Vegetarian week.
The looks great and I love all the recipe ideas.
Thanks Nayna, I do really like yogurt so easy to come up with lots of ideas.
Yummy! These would be perfect for a quick and healthy breakfast on the go!
OH just grabbed a couple of these for breakfast on the go.
Oh what a fabulous recipe. These sound scrumptious and what a brilliant idea for a picnic. They are so yellow too and look gorgeous.
I grew up on yogurt at a time when it was seen as hippy food only – have never stopped loving it.
I would have had to become a hippy if yogurt was only hippy food now.
I loved that you used yogurt in these frittatas! They look delicious! It’s definitely something that I would take with me to a desert island too, so I know how you feel!
Surrounded by sand, sea and yogurt.
Lovely recipe and photographs – always so bright and appetizing 🙂
They are quite yellow. The eggs were really fresh.
Great veggie recipe here 🙂
I like hiding the veggies like spinach in these cute bundles.
I am going to have to make these for my folks.
Yaye Ama. Do they like like yoghurt then?
Oh wow these look yummy! need to try these out!! x
Thanks Julie. Cuties to make with my kiddoes.
Bintu, I love the idea of the yoghurt in these. I’ve been thinking of trying to make a quiche with yoghurt instead of cream so you’ve just encouraged me to give it a go. Love these mini crust-less versions, too. They would be great for a quick and healthy breakfast!
I agree with you, we always have yogurt in the fridge, love it. These little frittatas look amazing and I have spinach, I have chives…. !