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!
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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.
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!
How to make Frittata Muffins:
- 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.
- 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!
- 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?
- Rainbow Fruit Pizza Bagels
- Whole Wheat Pancakes
- Ricotta Waffles Recipe (great for making ahead and freezing!)
- Crockpot Breakfast Casserole
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.
Mini Frittata Muffins
written by Ashley Fehr
Ingredients
- 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
Instructions
- 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
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Ann says
I made this recipe but they came out spongy and flat. What did I do wrong?
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.
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?
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!
Nichol says
If I use fresh veggies, should I sauté them a little first?
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!
Barb says
I used fresh veges and sautéed them first. Soooo good
The Recipe Rebel says
Hi Barb! So glad you enjoyed the recipe! Thank you for this kind review!
Amanda says
Can these be frozen, thawed, and then refrozen?
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.
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 🙁
Ashley Fehr says
I’m sorry to hear that! Eggs can be kind of sticky. I would try a silicone muffin pan next time if you have one as they come out really easily!
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!
Ashley Fehr says
I love that! Thanks for sharing Kira!
Lex says
It was excellent!
Ashley Fehr says
Thanks Lex!
Lahoma Stafford says
II can’t find the cream cheese you use. What kind of herbs should I use?
Ashley Fehr says
I would just add a 1/4 teaspoon of Italian seasoning
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.
Ashley Fehr says
I’m so glad you like them!
Christina says
How do you suggest reheating?
Ashley Fehr says
I often reheat in the microwave, but you could reheat in the oven if you prefer
Vinnie DeBenedetto says
Is this recipe for 6 or 12 muffins? Looking forward to trying
Ashley Fehr says
The recipe makes about 14, but the most important thing is just that you fill the muffin cups to about 3/4 full, regardless of how many you get
Natalia says
Is there a substitute for the Arla cheese?
Ashley Fehr says
You can use any cream cheese or even sour cream in place
Kathy Piotrowski says
What are Arla Herbs?
Ashley Fehr says
Arla Herbs and Spices is a cream cheese
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
Ashley Fehr says
Thanks Gloria! I think the saltiness might have come from the cheese you used as I find these quite light on salt.
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!
Ashley Fehr says
Thanks! Yes they’re great for making ahead!
April says
This is such a delicious breakfast idea!
Ashley Fehr says
Thanks April!
Valentina says
Delicious breakfast muffins recipe!
Ashley Fehr says
Thanks Valentina! We love them!
Katerina @ diethood .com says
I can’t wait to make these for my kids!! They will LOVE them!!
Ashley Fehr says
So fun for weekday breakfasts!
Toni says
My kids loved it! A new favorite breakfast in our house!
Ashley Fehr says
Thanks Toni! I’m so glad to hear it!
Eden says
These are just the cutest!! Delicious too!
Ashley Fehr says
Thanks Eden!