Mini Frittatas (Whole30, Freezer-Friendly!)

Mini Egg Frittatas, or Egg Muffins, are SO great for a meal prep breakfast idea! They're packed with protein and lean veggies, and can be made in bulk, frozen, and reheated the morning of for a fresh breakfast on the go.

I make these fluffy mini frittatas all the time and just keep a stash in the fridge to pull out whenever I need them. They're great for getting in some protein and a hot meal before the morning rush of work or school.

Ingredients

• Eggs - You can use the whole egg, or egg whites.
• Seasonings - I've always been a fan of seasoning eggs with a simple mix of salt and pepper. It allows the ingredient flavors to really shine.
• Toppings - For this recipe, we're using spinach & mushroom and a southwest-style mix of bell peppers and onions. You can use whatever toppings you want!

How to Make Mini Egg Muffins

With just a few minutes of prep and baking time, you can have a big serving of mini frittatas ready for the week.

1. Start out by mixing your eggs, unsweetened almond milk, and seasonings well using a whisk.
2. Pour the egg mixture into a greased cupcake pan.
3. Add your toppings - in this recipe, we do half spinach & mushroom, and half bell pepper & onion.
4. Bake for 16 minutes; the egg muffins will be fluffy and golden brown on top.
5. You can eat them now as is; or cool, add to a freezer bag, and freeze for a make-ahead breakfast later on. It's that easy!

Other Meal Prep Breakfasts You'll Crave!

Southwest-Style Breakfast Burritos

Sausage, Egg, & Cheese English Muffin Sandwiches

Easy Greek Yogurt Parfaits

Brown Butter Banana Bread

Breakfast Pizza Pockets

Roasted Sweet Potato Turnovers

Mini Frittatas (Whole30, Freezer-Friendly!)

Shani W.

These mini frittatas are such a great way to have a hot breakfast on the table ready in minutes. Plus, the flavor combinations are endless!

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Prep Time 3 minutes mins

Cook Time 16 minutes mins

Course Breakfast

Servings 6 frittatas

Calories

Ingredients

  

1x2x3x

• ▢ 8 count eggs large
• ▢ ½ cup almond milk unsweetened
• ▢ ½ tablespoon salt to taste
• ▢ 2 teaspoon black pepper
• ▢ ⅓ ounces spinach chopped
• ▢ 2 ounces mushrooms chopped
• ▢ 2 ounces bell pepper & onion mix chopped

Instructions

 

• Preheat oven to 350°F. Spray a cupcake pan with non-stick cooking spray.
• In a large bowl, whisk together eggs, almond milk, and salt & pepper until fully combined.
• Pour egg mixture into cupcake pan. Top half of the pan with spinach and mushrooms, and the other half with the bell pepper & onion mix.
• Bake for about 16 minutes. Mini frittatas will be fluffy and have a very slight brown top.
• Immediately serve and enjoy!
• To freeze, let mini frittatas cool completely. Store in a freezer bag. These can easily be reheated straight from frozen by microwaving for 1-2 minutes, until warm all the way through.

Notes

I love me some frozen veggies, so all of the veggies I used were frozen (convenient and cheap that way), but if you want fresh it's an easy sub. Just chop them up yourself!

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The Coined Breakdown

• Total Cost per serving (2 frittatas): $0.23
• Total Cost (6 servings): $1.36
• Those Other Guys: $4.49 per serving