Mini Frittata Muffins + VIDEO

Prep Time 10 minutes
Total Time 30 minutes
Servings 14 frittatas

Jump to Recipe
This post may contain affiliate links. For more information, please see our disclosure policy.

These Mini Frittata Muffins are an easy breakfast recipe made with Arla Herbs and Spices Cream Cheese. They’re also loaded with flavour and also meal prep, make ahead and freezer friendly! 

mini frittata muffins overhead close up on light blue plate

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 6 and under, 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 fabulous breakfast/lunch/dinner on the table when my 18 month old needs a little extra love.

frittata muffins in muffin tin on marble background with cherry tomatoes and Arla cream cheese

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 Our Favorite Breakfast Burritos!

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 the new Arla Herbs & Spices Cream Cheese which is packed with flavour from paprika, dill and buttermilk and made only with a handful of ingredients you can pronounce! It’s made with natural ingredients with no aritificial flavours and is a great source of protein!
Want to save this recipe?
Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!

How to make Frittata Muffins:

  1. Start with your eggs, Arla Herbs & Spices 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.
  2. Stir in your veggies (I use tomatoes, spinach and roasted red peppers) and cheese.
  3. Portion it out into greased muffin pans (silicone pans make removal so easy!), and bake until set.
  4. Serve or cool to store in the refrigerator or freezer.
frittata muffins on plate overhead with eggs in shell spinach and cherry tomatoes around the edges

Variations on these mini frittatas:

  • Mix up the veggies to suit your tastes — almost anything goes that you enjoy with eggs!
  • Add in cooked, chopped meat: bacon, ham, turkey breakfast sausages are great options.
  • Switch up the cheese and try another 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?

egg muffins mini frittatas on plate with arla cream cheese in the background

This post is made in partnership with Arla Canada and I was compensated for my time in creating this recipe. All opinions are, as always, my own.

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Mini Frittata Muffins

4.90 from 19 votes
These Mini Frittata Muffins are an easy breakfast recipe that is loaded with flavour, meal prep, make ahead and freezer friendly! 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Breakfast
Servings 14 frittatas
Calories 71cal


  • 8 eggs
  • 200 grams Arla Herbs & Spices cream cheese (1 tub)
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup jarred roasted red peppers finely chopped
  • 3/4 cup fresh spinach finely chopped
  • 1/2 cup tomatoes finely chopped


  • Preheat oven to 350 degrees F 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.

Nutrition Information

Calories: 71cal | Carbohydrates: 1g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 102mg | Sodium: 347mg | Potassium: 63mg | Vitamin A: 355IU | Vitamin C: 3.5mg | Calcium: 18mg | Iron: 0.5mg
Keywords egg muffins, frittata muffins

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions


    • The Recipe Rebel says

      Hi Ann! It’s hard for me to know for sure without being in the kitchen with you but I would say they needed to cook a little longer. Also they won’t be super puffy, the egg does deflate a little after it cools.

  1. Georgina says

    If I store them in the fridge can I take them out and eat them cold or do I also need to reheat refrigerated mini frittatas?

  2. Lynn says

    I am a little confused. You call them mini fritattas, but your picture looks like a regular muffin tin, not a mini muffin tin. Can you clarify please? What is the size of your muffin tin?

    • The Recipe Rebel says

      Hi Lynn, it is called a mini frittata because there are single servings of them. Frittata is normally made as one large piece in a pan, so this is a mini version of that. Hope you enjoy them!

    • The Recipe Rebel says

      Hi Nichol! I haven’t actually tried this myself but I think you could do either or. Add them in uncooked or cooked. If you decide to experiment, let me know how it goes!

    • The Recipe Rebel says

      Hi Amanda! These are my recommendations on storing you find in the section of the post: “How to store Frittata Muffins”. Also I don’t believe you can freeze, thaw and then refreeze anything from my understanding.

      • shari townsend says

        when I cook frittata in a pan or in muffin cups…. I (under cook) by 6-8 minutes — in my recipe, I use Colby jack, but I suspect any cheese would make it stable when undercooked. anyway, the frittata becomes semi cooked I remove from oven, let it cool then wrap Indvidual muffins in aluminum foil sheets before putting several in a large freezer bag. I usually take 2 frozen muffins to work with me at 7:00 am by 8:15 am when I’m ready for breakfast they’re thawed. I pop the foil wrapped muffin(s) in toaster oven for about 10-12 minutes (depends on the appliance) while in oven they finish cooking – they come out piping hot and the best part is they don’t have the leftover rubbery texture that a fully cooked RE-HEATED muffin would. If I make in a pan, I slice in pie shape(s) wrap in foil – freeze and heat as described above.

  3. Alex says

    I sprayed the muffin pan with nonstick cooking spray but my eggs really stuck in there and I am winding up throwing out my muffin pan because scrubbing and a dishwasher did not get it out unfortunately! Has anyone else had this issue?! Otherwise they were very tasty despite losing some remnants in the muffin pan 🙁

  4. Kira says

    I made these for my 16 month old and I used dairy free Boursin garlic and herbs cheese spread alternative because he has a milk protein sensitivity. I also added veggies I had on hand so I minced some red bell peppers, minced mushrooms, and I had frozen spinach I let thaw (squeeze the water out)and then chopped very fine. I did not add salt as I don’t add salt to my littles food. They were a hit! It’s the only way I can get him to eat eggs!

  5. Lazy Baker says

    Thank u for this recipe. I have just found my new lunch😁 I’m Uber lazy and grab garbage. These are healthy, tasty and easy. Bless u.

  6. Gloria says

    Very good
    I didn’t have spinach so used left over broccoli chopped fine
    Couldn’t find the Arlacheese so used Alouette Garlic Herbs
    Only issue was they were very salty between the cheese and the added salt
    Would definitely make again but omit the salt

  7. Parham P Baker says

    I hadn’t thought about doing a frittata in muffin pans. I “cabin cook” for about 12 at a workshop we all go to and just cook a large one and cut it up. It’s a bit of a pain. This is a great idea so I could even do them the night before. Thanks!

Leave A Reply

Have you tried this recipe? Leave a rating