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Easy Mini Muffin Tin Frittatas Recipe for Perfect Meal Prep Ideas

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These mini muffin tin frittatas are quick, easy, and perfect for meal prep. Packed with protein and veggies, they make a versatile grab-and-go breakfast or snack.

Ingredients

Scale
  • 6 large eggs (~300g)
  • 1/4 cup (60 ml) milk (whole or 2%)
  • 1/2 cup (50g) shredded cheese (sharp cheddar preferred, mozzarella or feta optional)
  • 1 cup diced vegetables (bell peppers, spinach, cherry tomatoes, mushrooms, fresh or thawed frozen)
  • 1/2 cup (75g) cooked protein (optional: diced ham, cooked bacon, sausage, or plant-based protein)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder (optional)
  • 2 tbsp fresh herbs (chopped parsley or chives)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your mini muffin tin with non-stick spray or a light brush of oil.
  2. Dice about 1 cup of your chosen vegetables into small, uniform pieces. Chop cooked protein into bite-sized bits if using. Grate or crumble your cheese.
  3. In a medium mixing bowl, whisk together 6 large eggs and 1/4 cup (60 ml) milk until fully combined and slightly frothy. Add 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder (if using). Stir in chopped veggies, protein, cheese, and fresh herbs.
  4. Pour the egg mixture evenly into the prepared muffin tin cups, filling each about 3/4 full.
  5. Bake in the preheated oven for 18-20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Edges should be set and lightly golden.
  6. Let the frittatas cool in the tin for 5 minutes. Run a small knife around each cup if needed and gently pop them out.
  7. Serve immediately or cool completely before storing. Refrigerate for up to 5 days or freeze for up to 3 months.

Notes

If using watery vegetables like tomatoes or mushrooms, sauté briefly to reduce moisture and prevent soggy frittatas. Do not overfill muffin cups to avoid spills. Whisk eggs thoroughly to incorporate air for fluffiness. Refrigerate cooled frittatas in an airtight container for up to 5 days or freeze for up to 3 months. Reheat in microwave for 30-45 seconds or in oven at 350°F for 10 minutes.

Nutrition

Keywords: mini frittatas, meal prep, breakfast, easy recipe, protein-packed, grab-and-go, healthy breakfast, muffin tin frittatas

Find it online: https://twirltaste.com/easy-mini-muffin-tin-frittatas-recipe-for-perfect-meal-prep-ideas/