Mini frittatas recipe using a muffin tin pan

This mini frittatas recipe is a breakfast game changer! Not only are these cute little frittatas delicious but you can also make them ahead and easily reheat them in the morning, or not. No need to go to Starbucks for egg white bites anymore!

This is a great make-ahead breakfast for picky eaters. This mini frittatas recipe makes two different kinds: mini spinach and feta frittatas or tomato and basil frittatas — and you can use the same technique to add any fixings that you like such ascooked bacon, mushroom or caramelized onion. And because you make these mini frittatas using muffin tins you can customize each individual mini frittata as much or as little as you’d like.

My neighbor Susan gets the holy trinity of magazine subscriptions: Us, People and In Touch. And like a good neighbor, when she’s done reading them she puts them on our stoop for me to catch up on the gossip. This week’s People magazine had a mini frittatas recipe by Antonia from Top Chef who’s one of my favorite former contestants and happens to have a new cookbook called The Busy Mom’s Cookbook: 100 Recipes for Quick, Delicious, Home-Cooked Meals.

Easy mini frittatas recipe for a muffin pan

Now I’ve made my full-size kitchen sink frittatas recipe dozens of times before but somehow I’d never made mini frittatas. And I’ve seen oodles of recipes almost just like this one that are either called mini frittatas or crustless mini quiches. These muffin-tin-sized frittatas are festive …and they also gave me an excuse to gather up some basil and teeny tomatoes from our rooftop container garden.

In the end a very nice little simple-yet-fancy Sunday breakfast.

Ingredients for making the mini frittatas recipe (crustless mini quiches)

from Antonia Lofaso in People Magazine

Makes 6 of each; 12 altogether. You can also half the recipe to make 6 total which is what I did for three of us, but you could also make the whole recipe and freeze them.

8 large eggs
6 spoonfuls of feta cheese
3 tsp chopped sun-dried tomatoes (I skipped these because Elise doesn’t like them)
6 spoonfuls of shredded spinach (about 1/3 cup)
12 basil leaves, torn
1-1/2 large fresh tomatoes, seeded and chopped (I used our teeny tomatoes)
Hunk of Parmesan cheese to grate on top
Salt and pepper

How to make mini frittatas using muffin tins

Step 1: Whisk your eggs

Preheat oven to 350 degrees. Crack and beat the eggs – Elise helped me with this step.

Step 2: Add toppings into greased muffin tins

Butter or spray muffin tins with cooking spray (which I forgot to do, mommy brain, so I kind of sprayed them before I poured in the eggs and they still popped out OK).

Put one scoop of feta cheese and shredded spinach and a bit of sun-dried tomatoes (again, skipped because of Elise) into 6 of the muffin tins. Divide basil and fresh tomatoes equally in the other 6 muffin tins.

Step 3: Pour eggs into the muffin tins

Now the recipe says to pour the eggs equally among the tins, then season each one with salt and pepper and mix well. I didn’t do it like this because I’m lazy. I seasoned the beaten eggs in the big bowl …and then realized it would be hard to pour from the bowl so I transferred the beaten eggs into a pourable Pyrex…

…and then poured them in the tins.

But I did use my new fancy salt from Beautiful Briny Sea that I bought at Renegade Craft Fair Chicago.

Step 4: Grate Parmesan cheese on top (optional)

I grated some Parmesan cheese on top of the tomato basil versions.

Step 5: Bake your mini frittatas in the muffin tin pan

Bake for 15-17 minutes. Let cool for 5 minutes then remove from tins.