Healthy Mini Frittata Muffins for Busy Mornings
Delight in these nutrient-rich Veggie Frittata Muffins—a quick, protein-packed meal loaded with fresh veggies and tangy feta. Perfect for preparing ahead and enjoying all week long, these mini frittatas offer a balanced and flavorful way to start your day.
Equipment
- 1 Nonstick Muffin Pan (12-cup)
- 1 Whisk
- 1 large mixing bowl
- Measuring cups and spoons
- Cooking Brush or Spray
Ingredients
- Cooking spray or olive oil for greasing
- 8 large eggs
- ⅓ cup unsweetened almond milk
- 1 garlic clove minced
- ¼ teaspoon Dijon mustard
- 2 to 4 tablespoons fresh dill chopped
- ½ teaspoon sea salt
- Freshly ground black pepper to taste
- 2 small kale leaves finely shredded
- 1 cup cherry tomatoes halved
- ¼ cup scallions chopped
- ⅓ cup feta cheese crumbled
Instructions
- Prepare Your Oven and Muffin Pan: Begin by preheating your oven to 350°F (175°C). This ensures that the oven reaches the perfect temperature by the time your frittata mixture is ready to bake, promoting even cooking. While the oven is warming up, take a 12-cup nonstick muffin pan and thoroughly grease each cup with either a light coating of olive oil using a cooking brush or a generous spray of nonstick cooking spray. This step is essential to prevent the frittatas from sticking and will help you remove the muffins easily once baked.
- Whisk Together the Egg Mixture: In a large mixing bowl, crack open all 8 large eggs. Pour in ⅓ cup of unsweetened almond milk to add moisture and help create a tender texture. Using a whisk, beat the eggs and milk vigorously until the mixture is smooth and slightly frothy, which will contribute to a light and airy frittata. Next, finely mince one garlic clove and add it to the bowl. Then, add ¼ teaspoon of Dijon mustard—this ingredient adds a subtle tang and depth of flavor that elevates the overall taste. Stir in 2 to 4 tablespoons of freshly chopped dill, reserving a small amount for garnishing later. Finally, season the mixture with ½ teaspoon of sea salt and a few grinds of freshly ground black pepper. Whisk everything together thoroughly to ensure all flavors are well incorporated.
- Portion a Small Amount of Egg Mixture into Muffin Cups: To build layers and ensure the vegetables don’t sink to the bottom, pour a small amount—about a tablespoon—of the egg mixture into the base of each greased muffin cup. This initial layer acts as a flavorful foundation and helps bind the ingredients together during baking.
- Add the Fresh Vegetables and Cheese: Carefully distribute the finely shredded kale evenly among the muffin cups, sprinkling a small amount on top of the egg base. Kale adds a wonderful nutrient boost with its fiber and vitamins. Next, place halved cherry tomatoes on top of the kale in each cup. These tomatoes bring a juicy, slightly sweet contrast to the savory flavors. Follow with a sprinkle of chopped scallions for a mild onion bite and fresh brightness. Lastly, crumble feta cheese evenly over each cup. The salty, creamy feta perfectly complements the vegetables and adds richness to the muffins.
- Fill Muffin Cups with Remaining Egg Mixture: Once the vegetables and cheese are layered, gently pour the remaining egg mixture over the top of each muffin cup until almost full, leaving a little room for the eggs to expand as they cook. Pour slowly to avoid displacing the veggies and cheese. This final pour locks in all ingredients and prepares the muffins to set perfectly in the oven.
- Bake Until Firm and Golden: Place the muffin pan on the middle rack of the preheated oven. Bake for approximately 20 to 22 minutes. During this time, the eggs will puff up, set firmly, and develop a slight golden hue on top. To test for doneness, gently insert a toothpick or a thin knife into the center of a muffin; it should come out clean without any wet egg mixture. Be careful not to overbake, as this can cause the muffins to become dry and rubbery.
- Season and Garnish Before Serving: Once baked, carefully remove the muffin pan from the oven and allow the frittata muffins to cool slightly for 5 minutes—this resting time helps them firm up further, making them easier to remove. Season the muffins with additional sea salt and freshly ground black pepper to taste. Finally, sprinkle the reserved fresh dill over the top of each muffin for a vibrant color and a fresh, herbaceous finish that enhances the overall flavor.
- Store and Enjoy Later: If you have leftovers, transfer the frittata muffins into an airtight container and store them in the refrigerator for up to 2 days. These mini frittatas reheat well in the microwave or oven, making them a fantastic option for make-ahead breakfasts or quick snacks on busy days.
Notes
- Use fresh, high-quality eggs for the best texture and flavor.
- Olive oil or nonstick spray can be used interchangeably for greasing.
- Feel free to swap kale with spinach or Swiss chard based on preference.
- Adjust the amount of dill depending on how herbaceous you like your frittatas.
- Be careful not to overbake to maintain moist, tender muffins.
- These muffins freeze well—store in freezer-safe bags for up to 1 month.
- To make it dairy-free, omit the feta or use a plant-based cheese alternative.
