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Mini Veggie Frittatas - Easy, Bite-Sized Egg Muffins

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 1/3 cup milk (dairy or unsweetened non-dairy)
  • 1 cup finely chopped veggies (mix of bell peppers, spinach, onion, and zucchini works well)
  • 1/2 cup shredded cheese (cheddar, feta, mozzarella, or goat cheese)
  • 2 tablespoons chopped fresh herbs (parsley, chives, or basil)
  • 1–2 tablespoons olive oil (for sautéing and greasing the pan)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional add-ins: 1/4 teaspoon garlic powder, a pinch of red pepper flakes, cooked crumbled bacon or turkey sausage

Method
 

  1. Prep the oven and pan: Heat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil or use silicone liners to prevent sticking.
  2. Chop the veggies: Keep pieces small and even so they cook through. Aim for pea-size or smaller for peppers, onions, and zucchini. Roughly chop spinach.
  3. Sauté the vegetables: Warm 1 tablespoon olive oil in a skillet over medium heat. Add onions and peppers first, cook 3–4 minutes. Add zucchini and a pinch of salt, cook 2–3 minutes more. Stir in spinach just until wilted, about 30 seconds. Remove from heat and let cool slightly.
  4. Whisk the egg base: In a large bowl, whisk eggs, milk, salt, pepper, and any optional seasonings until smooth and lightly frothy.
  5. Combine: Stir the cooled veggies, cheese, and herbs into the egg mixture. Don’t overmix—just fold until evenly distributed.
  6. Fill the tin: Divide the mixture among the 12 cups, filling each about 3/4 full. Give the tin a gentle tap on the counter to release any air bubbles.
  7. Bake: Place on the middle rack and bake 14–18 minutes, until the centers are set and a toothpick comes out clean. They’ll puff in the oven and settle slightly as they cool.
  8. Cool and release: Let them rest 5 minutes. Run a thin knife around the edges to loosen, then lift out. If using silicone liners, they should pop right out.
  9. Serve: Enjoy warm or at room temperature. Add a dollop of salsa, a spoon of pesto, or a sprinkle of extra herbs if you like.