Mini Frittata Muffins + VIDEO - The Recipe Rebel (meal prep & freezable) (2024)

The Recipe Rebel / Breakfast

written by Ashley Fehr

4.90 from 19 votes

Prep Time 10 minutes mins

Total Time 30 minutes mins

Servings 14 frittatas

Jump to Recipe

Last updated on May 27, 2020

This post may contain affiliate links. For more information, please see our disclosure policy.

These Mini Frittata Muffins are an easy breakfast recipe made with Arla Herbs and Spices Cream Cheese. They’re also loaded with flavour and also meal prep, make ahead and freezer friendly!

Mini Frittata Muffins + VIDEO - The Recipe Rebel (meal prep & freezable) (2)

Table of Contents

  • Reasons to love these Mini Frittata Muffins:
  • How to make Frittata Muffins:
  • Variations on these mini frittatas:
  • How to store Frittata Muffins:
  • Looking for more easy breakfast recipes?
  • Mini Frittata Muffins Recipe

This is one of those recipes that makes my heart so happy to bring you.

It’s quick, nourishing recipes like these mini frittata muffins that just make life easier, and although I have a blast coming up with all sorts of fun recipes to share with you here, these egg muffins are about Real Life.

With 3 kids 6 and under, Real Life is a little hectic, and there are times I wish I had 8 arms like an octopus so I could accomplish everything that needs to be accomplished.

Since these frittata muffins can be made ahead and easily reheated, it means I can get a fabulous breakfast/lunch/dinner on the table when my 18 month old needs a little extra love.

Mini Frittata Muffins + VIDEO - The Recipe Rebel (meal prep & freezable) (3)

On a good day (or an evening when all the littles are tucked in bed!), I’ll make an extra batch to stash in the freezer for a later date, along with these Blueberry Oatmeal Muffins andOur Favorite Breakfast Burritos!

Reasons to love these Mini Frittata Muffins:

  • They’re a nutritious breakfast when you’ve slept in
  • They’re a protein-packed dinner when you’re on the go
  • They’re an easy, make ahead lunch perfect for the kids
  • They’re great for meal prep, make-aheadable and freezer-friendly!
  • And they’re made with the new Arla Herbs & Spices Cream Cheese which is packed with flavour from paprika, dill and buttermilk and made only with a handful of ingredients you can pronounce! It’s made with natural ingredients with no aritificial flavours and is a great source of protein!

How to make Frittata Muffins:

  1. Start with your eggs, Arla Herbs & Spices Cream Cheese, a bit of milk (we’ve replaced most of it with the cream cheese), and a bit of salt. There’s enough flavour in the cream cheese that we don’t have to add a lot of spices! Whisk it up until smooth.
  2. Stir in your veggies (I use tomatoes, spinach and roasted red peppers) and cheese.
  3. Portion it out into greased muffin pans (silicone pans make removal so easy!), and bake until set.
  4. Serve or cool to store in the refrigerator or freezer.
Mini Frittata Muffins + VIDEO - The Recipe Rebel (meal prep & freezable) (4)

Variations on these mini frittatas:

  • Mix up the veggies to suit your tastes — almost anything goes that you enjoy with eggs!
  • Add in cooked, chopped meat: bacon, ham, turkey breakfast sausages are great options.
  • Switch up the cheese and try another variety you have on hand: Mozzarella, Gouda, Parmesan — get a little crazy!

How to store Frittata Muffins:

These egg muffins can be store in the refrigerator for up to 1 week. Simply let cool to room temperature before placing in an air tight container.

They can also be frozen up to 3 months! Let cool and place in an air tight container or large freezer bag, then freeze. To thaw, leave in the refrigerator overnight or microwave on 50% heat for 1-2 minutes until warmed through.

Looking for more easy breakfast recipes?

  • Rainbow Fruit Pizza Bagels
  • Whole Wheat Pancakes
  • Ricotta Waffles Recipe(great for making ahead and freezing!)
  • Crockpot Breakfast Casserole
Mini Frittata Muffins + VIDEO - The Recipe Rebel (meal prep & freezable) (5)

This post is made in partnership with Arla Canada and I was compensated for my time in creating this recipe. All opinions are, as always, my own.

Mini Frittata Muffins + VIDEO - The Recipe Rebel (meal prep & freezable) (6)

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Mini Frittata Muffins

written by Ashley Fehr

4.90 from 19 votes

These Mini Frittata Muffins are an easy breakfast recipe that is loaded with flavour, meal prep, make ahead and freezer friendly!

Mini Frittata Muffins + VIDEO - The Recipe Rebel (meal prep & freezable) (8)

Save

Review

Print

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cuisine American

Course Breakfast

Servings 14 frittatas

Calories 71cal

Ingredients

  • 8 eggs
  • 200 grams Arla Herbs & Spices cream cheese (1 tub)
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup jarred roasted red peppers finely chopped
  • 3/4 cup fresh spinach finely chopped
  • 1/2 cup tomatoes finely chopped

Instructions

  • Preheat oven to 350 degrees F and lightly grease a muffin pan (non stick or silicone).

  • In a large bowl, whisk together eggs, cream cheese, salt and pepper until smooth.

  • Stir in peppers, spinach and tomatoes and fill muffins cups (about ¾ full).

  • Bake for 20-25 minutes until centers are completely set. Serve immediately or cool to room temperature to store.

  • Mini frittatas can be stored in the refrigerator for up to 1 week or in the freezer for 2-3 months.

Nutrition Information

Calories: 71cal | Carbohydrates: 1g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 102mg | Sodium: 347mg | Potassium: 63mg | Vitamin A: 355IU | Vitamin C: 3.5mg | Calcium: 18mg | Iron: 0.5mg

Keywords egg muffins, frittata muffins

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Mini Frittata Muffins + VIDEO - The Recipe Rebel (meal prep & freezable) (9)

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

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Reader Interactions

Comments

  1. Ann says

    I made this recipe but they came out spongy and flat. What did I do wrong?

    Reply

    • The Recipe Rebel says

      Hi Ann! It’s hard for me to know for sure without being in the kitchen with you but I would say they needed to cook a little longer. Also they won’t be super puffy, the egg does deflate a little after it cools.

      Reply

  2. Georgina says

    If I store them in the fridge can I take them out and eat them cold or do I also need to reheat refrigerated mini frittatas?

    Reply

  3. Lynn says

    I am a little confused. You call them mini fritattas, but your picture looks like a regular muffin tin, not a mini muffin tin. Can you clarify please? What is the size of your muffin tin?

    Reply

    • The Recipe Rebel says

      Hi Lynn, it is called a mini frittata because there are single servings of them. Frittata is normally made as one large piece in a pan, so this is a mini version of that. Hope you enjoy them!

      Reply

  4. Nichol says

    If I use fresh veggies, should I sauté them a little first?

    Reply

    • The Recipe Rebel says

      Hi Nichol! I haven’t actually tried this myself but I think you could do either or. Add them in uncooked or cooked. If you decide to experiment, let me know how it goes!

      Reply

      • Barb says

        I used fresh veges and sautéed them first. Soooo good

      • The Recipe Rebel says

        Hi Barb! So glad you enjoyed the recipe! Thank you for this kind review!

  5. Amanda says

    Can these be frozen, thawed, and then refrozen?

    Reply

    • The Recipe Rebel says

      Hi Amanda! These are my recommendations on storing you find in the section of the post: “How to store Frittata Muffins”. Also I don’t believe you can freeze, thaw and then refreeze anything from my understanding.

      Reply

      • shari townsend says

        when I cook frittata in a pan or in muffin cups…. I (under cook) by 6-8 minutes — in my recipe, I use Colby jack, but I suspect any cheese would make it stable when undercooked. anyway, the frittata becomes semi cooked I remove from oven, let it cool then wrap Indvidual muffins in aluminum foil sheets before putting several in a large freezer bag. I usually take 2 frozen muffins to work with me at 7:00 am by 8:15 am when I’m ready for breakfast they’re thawed. I pop the foil wrapped muffin(s) in toaster oven for about 10-12 minutes (depends on the appliance) while in oven they finish cooking – they come out piping hot and the best part is they don’t have the leftover rubbery texture that a fully cooked RE-HEATED muffin would. If I make in a pan, I slice in pie shape(s) wrap in foil – freeze and heat as described above.

  6. Alex says

    I sprayed the muffin pan with nonstick cooking spray but my eggs really stuck in there and I am winding up throwing out my muffin pan because scrubbing and a dishwasher did not get it out unfortunately! Has anyone else had this issue?! Otherwise they were very tasty despite losing some remnants in the muffin pan 🙁

    Reply

  7. Kira says

    I made these for my 16 month old and I used dairy free Boursin garlic and herbs cheese spread alternative because he has a milk protein sensitivity. I also added veggies I had on hand so I minced some red bell peppers, minced mushrooms, and I had frozen spinach I let thaw (squeeze the water out)and then chopped very fine. I did not add salt as I don’t add salt to my littles food. They were a hit! It’s the only way I can get him to eat eggs!

    Reply

    • Ashley Fehr says

      I love that! Thanks for sharing Kira!

      Reply

  8. Lex says

    It was excellent!

    Reply

    • Ashley Fehr says

      Thanks Lex!

      Reply

  9. Lahoma Stafford says

    II can’t find the cream cheese you use. What kind of herbs should I use?

    Reply

    • Ashley Fehr says

      I would just add a 1/4 teaspoon of Italian seasoning

      Reply

  10. Lazy Baker says

    Thank u for this recipe. I have just found my new lunch😁 I’m Uber lazy and grab garbage. These are healthy, tasty and easy. Bless u.

    Reply

    • Ashley Fehr says

      I’m so glad you like them!

      Reply

      • Christina says

        How do you suggest reheating?

      • Ashley Fehr says

        I often reheat in the microwave, but you could reheat in the oven if you prefer

  11. Vinnie DeBenedetto says

    Is this recipe for 6 or 12 muffins? Looking forward to trying

    Reply

    • Ashley Fehr says

      The recipe makes about 14, but the most important thing is just that you fill the muffin cups to about 3/4 full, regardless of how many you get

      Reply

  12. Natalia says

    Is there a substitute for the Arla cheese?

    Reply

    • Ashley Fehr says

      You can use any cream cheese or even sour cream in place

      Reply

  13. Kathy Piotrowski says

    What are Arla Herbs?

    Reply

    • Ashley Fehr says

      Arla Herbs and Spices is a cream cheese

      Reply

  14. Gloria says

    Very good
    I didn’t have spinach so used left over broccoli chopped fine
    Couldn’t find the Arlacheese so used Alouette Garlic Herbs
    Only issue was they were very salty between the cheese and the added salt
    Would definitely make again but omit the salt

    Reply

    • Ashley Fehr says

      Thanks Gloria! I think the saltiness might have come from the cheese you used as I find these quite light on salt.

      Reply

  15. Parham P Baker says

    I hadn’t thought about doing a frittata in muffin pans. I “cabin cook” for about 12 at a workshop we all go to and just cook a large one and cut it up. It’s a bit of a pain. This is a great idea so I could even do them the night before. Thanks!

    Reply

    • Ashley Fehr says

      Thanks! Yes they’re great for making ahead!

      Reply

  16. April says

    This is such a delicious breakfast idea!

    Reply

    • Ashley Fehr says

      Thanks April!

      Reply

  17. Valentina says

    Delicious breakfast muffins recipe!

    Reply

    • Ashley Fehr says

      Thanks Valentina! We love them!

      Reply

  18. Katerina @ diethood .com says

    I can’t wait to make these for my kids!! They will LOVE them!!

    Reply

    • Ashley Fehr says

      So fun for weekday breakfasts!

      Reply

  19. Toni says

    My kids loved it! A new favorite breakfast in our house!

    Reply

    • Ashley Fehr says

      Thanks Toni! I’m so glad to hear it!

      Reply

  20. Eden says

    These are just the cutest!! Delicious too!

    Reply

    • Ashley Fehr says

      Thanks Eden!

      Reply

Leave A Reply

Mini Frittata Muffins + VIDEO - The Recipe Rebel (meal prep & freezable) (2024)

FAQs

How do you freeze and reheat frittata? ›

To Freeze Frittata:

Place frittata pieces on a cookie sheet in the freezer until frozen. Transfer to an airtight container and store in the freezer until ready to eat. To reheat, place frozen frittata pieces on a cookie sheet and bake in a 275 degrees F (135 degrees C) preheated oven for 20 minutes.

Can you reheat mini frittatas? ›

The thing I love about making individual egg frittatas is that you can make several days worth at once and just simply reheat as needed. Of course you can reheat in the microwave, however I prefer them reheated them in the convection oven at 350 for about 6 – 8 minutes.

Is it better to freeze cooked or uncooked frittata? ›

And if you plan to freeze your cooked frittata, it will stay good in the freezer for up to three months. When storing an uncooked frittata in the freezer, your ingredients will stay good for up to four months before you need to bake the eggs.

What's the difference between a quiche and a frittata? ›

A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.

How do you reheat frozen mini muffins? ›

For microwave oven, place unwrapped muffin on napkin, microwave-safe paper towel or plate. Microwave on HIGH about 30 seconds for each muffin. For conventional oven, heat foil-wrapped muffins at 350°F 10 to 15 minutes, depending on the size of the muffins.

How do you defrost muffins in the freezer? ›

To prepare: Remove the muffins from the freezer, carefully unwrap them, and let thaw at room temperature. To serve warm, reheat the unwrapped muffins in the microwave for 30 to 45 seconds on HIGH. Or heat oven to 400F, place the foil-wrapped muffins on a baking sheet, and warm for 10 to 15 minutes.

How do you keep frittata fluffy? ›

Tips for Fluffy Eggs

Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well. You do want it to be set and not liquidy, but keep this in mind so you keep the texture perfect.

How to reheat a frittata without drying it out? ›

If the frittata was stored in the refrigerator, there's no need to wait for it to reach room temperature. Cover the top of the frittata loosely with aluminum foil. This helps keep the heat around the frittata, ensuring it warms all the way through without drying out. Heat for about 15-20 minutes.

Why is my frittata still runny in the middle? ›

If the center is still liquid, you've got to cook longer. If it's almost set, cook the frittata a few more minutes, then remove it. As long as the frittata is still in the hot pan, it will continue to cook. That's why it's important to pull the dish from the oven as soon as it reaches that "set" stage.

Can you freeze left over frittata? ›

1 Answer. Frittata freezes just fine.

What is the best way to defrost frittata? ›

To thaw out the frittata, pop the slices onto a baking tray and cook them in an oven heated to 275°F (135°C) for 20 minutes. If you have some extra time, let it defrost in the fridge for the night and cook it on the stovetop in a pan over medium heat until it's warmed through.

Can you freeze and reheat crustless quiche? ›

TO REHEAT: Rewarm leftovers in a pie dish in the oven at 350 degrees F. TO FREEZE: You can freeze a crustless quiche. Wrap the quiche tightly in plastic wrap and freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Can you freeze and reheat omelette? ›

Yes! Freezing eggs will allow you to meal prep with ease. Not only is it possible to freeze cooked eggs, but they actually taste better when reheated than cooked eggs stored in the refrigerator. On the weekend, you can meal prep breakfast burritos or egg sandwiches and toss them into the freezer.

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