These Mini Frittata Muffins are an easy breakfast recipe made with eggs, cream cheese, spinach, tomatoes and roasted red peppers. They’re high in protein and meal prep, make ahead and freezer friendly!
Looking for more make ahead breakfasts? Try this Breakfast Burritos, Banana Oatmeal Muffins or a Mango Smoothie!
This is one of those recipes that makes my heart so happy to bring you.
It’s quick, nourishing recipes like these mini frittata muffins that just make life easier, and although I have a blast coming up with all sorts of fun recipes to share with you here, these egg muffins are about Real Life.
With 3 kids constantly on the go, Real Life is a little hectic, and there are times I wish I had 8 arms like an octopus so I could accomplish everything that needs to be accomplished.
Since these frittata muffins can be made ahead and easily reheated, it means I can get a healthy breakfast/lunch/dinner on the table even when I’m out of time!
On a good day (or an evening when all the littles are tucked in bed!), I’ll make an extra batch to stash in the freezer for a later date, along with these Blueberry Oatmeal Muffins and Make Ahead Freezer Breakfast Sandwiches!
Reasons to love these Mini Frittata Muffins:
- They’re a nutritious breakfast when you’ve slept in
- They’re a protein-packed dinner when you’re on the go
- They’re an easy, make ahead lunch perfect for the kids
- They’re great for meal prep, make-aheadable and freezer-friendly!
- And they’re made with seasoned cream cheese, which adds a lot of flavor and is a great source of protein!
How to make Frittata Muffins:
- Start with your eggs, cream cheese, a bit of milk (we’ve replaced most of it with the cream cheese), and a bit of salt. There’s enough flavour in the cream cheese that we don’t have to add a lot of spices! Whisk it up until smooth.
- Stir in your veggies (I use tomatoes, spinach and roasted red peppers) and cheese.
- Portion it out into greased muffin pans (silicone pans make removal so easy!), and bake until set.
- Serve or cool to store in the refrigerator or freezer.
Variations on these mini frittatas:
- Mix up the veggies to suit your tastes — almost anything goes that you enjoy with eggs! Firmer veggies may need to be precooked.
- Add in cooked, chopped meat: bacon, ham, turkey breakfast sausages are great options.
- Add in some cheese and try any variety you have on hand: Mozzarella, Gouda, Parmesan — get a little crazy!
How to store Frittata Muffins:
These egg muffins can be store in the refrigerator for up to 1 week. Simply let cool to room temperature before placing in an air tight container.
They can also be frozen up to 3 months! Let cool and place in an air tight container or large freezer bag, then freeze. To thaw, leave in the refrigerator overnight or microwave on 50% heat for 1-2 minutes until warmed through.
Looking for more easy breakfast recipes?
- Whole Wheat Pancakes — freezer friendly!
- Ricotta Waffles Recipe (great for making ahead and freezing!)
- Crockpot Breakfast Casserole — make ahead friendly!
- Or check out my post on How to Make a Smoothie for tons of ideas.
Mini Frittata Muffins
written by Ashley Fehr
Ingredients
- 8 eggs
- 200 grams Herbs & Spices cream cheese spread*, (1 tub or ¾ cup) room temperature
- 1 teaspoon salt
- ⅛ teaspoon pepper
- ¾ cup fresh spinach, finely chopped
- ½ cup jarred roasted red peppers, finely chopped
- ½ cup tomatoes, finely chopped
Instructions
- Preheat oven to 350℉ and lightly grease a muffin pan (non stick or silicone).
- In a large bowl, whisk together eggs, cream cheese, salt and pepper until smooth.
- Stir in peppers, spinach and tomatoes and fill muffins cups (about ¾ full).
- Bake for 20-25 minutes until centers are completely set. Serve immediately or cool to room temperature to store.
- Mini frittatas can be stored in the refrigerator for up to 1 week or in the freezer for 2-3 months.
Notes
- *You can swap the cream cheese for an equivalent amount of blended cottage cheese if you prefer. The cream cheese adds a ton of flavor, so you may want to add in additional seasonings.
- Feel free to add in a sprinkle of cheese to each cup before adding the eggs, or sprinkle on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Connie Andros Glentadakis says
Hi Ashley love your video and recipe instead of cream cheese can I substitute with 1/4 cup of chopped Feta ? and frozen chopped spinach? Thank you 😊