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Mini Frittata Muffins are my go-to when mornings are packed and I'd rather not fuss in the kitchen. They're loaded up with veggies and creamy cheese, making plain eggs feel a little fancier. Plus, they're easy to pack up if you have to dash out the door.
This dish earned a spot in my favorites after scrambling to put together a brunch last minute. I could prep it way ahead and people still thought I worked some magic.
Tasty Ingredients
- Eggs: keep everything together and are loaded with protein—go for the freshest ones around
- Tomatoes: bring a burst of juice and boost the flavor; grape or cherry varieties keep their shape well
- Fresh spinach: adds poppy green color and a boost of fiber—just chop it up small
- Jarred roasted red peppers: give a sweet smokiness—pick jars that look bright red, not burnt
- Salt and pepper: wake up the other flavors and add enough zing
- Herbed cream cheese: gives a tangy, creamy kick—full-fat turns out the best texture
When shopping, pick crisp, bright veggies and check the date on your cream cheese for top flavor.
Simple Step-by-Step
- Cool and Store:
- Once they come out of the oven, let them firm up for a few. Carefully take them out so you don't burn yourself or leave them to cool. They're tasty hot, but also great cooled for planning ahead.
- Fill and Bake:
- Pour the egg mixture into each cup, filling them about three-fourths so they can rise without making a mess. Pop the tin in the oven and bake for about twenty to twenty-five minutes. Jab a toothpick in the middle to check—if it comes out clean, you're good.
- Add Veggies:
- Toss in the tomatoes, spinach, and roasted peppers. Fold gently so everything spreads out, but don't stir too long or you'll lose the fluffiness.
- Whisk Egg Base:
- Crack all your eggs in a big bowl and mix in cream cheese, salt, and pepper. Beat everything until you can't see any streaks—it's easiest with a fork or a hand mixer since cream cheese is thick.
- Prep and Grease Pan:
- Heat the oven to 350 degrees F. Spray or grease your muffin tray—it saves so much pain with sticking later. Butter or nonstick spray both work.
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I always throw in roasted red peppers—they make everything pop with color and taste. I made lots of these once for a family camping trip and they were all gone in two days flat.
Keeping Your Muffins Fresh
Pop leftovers in a container in the fridge for up to a week. Stack with parchment or paper towel to handle any extra moisture. For longer stashing, freeze them and just snag one when you need it. Heat up in the microwave or a warm oven—easy!
Easy Swaps
Switch out cream cheese for other soft kinds like goat cheese or feta—it totally works. Zucchini, shredded carrots, or cooked mushrooms swap in great for the veggies, or just pile them all in. Need more flavor? Toss in a bunch of fresh chopped herbs like dill or basil.
How to Serve
Best part? Grab one on the go! They also look awesome with a big brunch spread. Team them up with some fruit or roasted potatoes. For something fancier, add a dollop of salsa or a splash of good olive oil and toss some fresh chopped herbs on top.
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Fun Background
These started from the Italian egg dish frittata but were switched up into hand-held muffins in the US because we're always in a hurry. Folks who love eggs and mornings made these mini-size. They're a big win with kids since they're easy to eat on the go.
Frequently Asked Questions About Recipes
- → How do I stop mini frittata muffins from sticking?
Spray your muffin tin really well, or use a silicone pan if you don't want to mess with stuck muffins.
- → Can these muffins go in the freezer?
For sure! Cool them down, load into a sealed container or bag, and stash in your freezer. They'll hang out safely for around three months.
- → What other veggies will work?
Mushrooms, onion bits, or chopped zucchini make great swaps to mix things up and pack in more flavor.
- → How long do these last in the fridge?
They'll keep stored tight for up to a week. Gently warm them up for best taste and texture before eating.
- → Could I switch up the cheese?
Cream cheese keeps them soft, but ricotta, cottage cheese, or any shredded cheese you like will work just fine too.
- → Are these okay for gluten-free eaters?
Yep! There's no bread or flour in these as long as your other ingredients are gluten-free.