Mini frittatas

These Spinach and Red Pepper Mini Frittatas are quick and easy to throw together, and reheat well for a quick weekday breakfast. Full of veggies and protein!

Breakfast is served with these easy and oh-so-delicious Mini Frittatas made 3 ways, with simple ingredients, savory flavors, and healthy vegetables. Simple to make in muffin tins, these frittatas will satisfy every eater in your crowd.

Ina Garten Mini Frittatas are made with fresh baby spinach, Italian prosciutto, chopped leeks, grated Italian Fontina cheese, eggs, half-and-half, fresh basil, lemon juice, and Parmesan cheese. This easy Mini Frittatas recipe creates a tasty and healthy breakfast that takes about 45 minutes to prepare and can serve up to 12 people.

Add these Egg Muffin Cups to your breakfast table and watch the satisfaction from your family as they dig into three tasty combinations of egg muffin fillings!

Learn how to make the perfect frittata with this comprehensive guide! This recipe assumes you're cooking the vegetables in your skillet—if you're using leftover vegetables for the stovetop option, simply warm them in the skillet before adding the eggs. Recipe yields 1 large frittata or 18 mini frittatas (approximately 8 servings).

I’ve talked many, many times about my family’s love for brinner (breakfast + dinner). Not only is it quick and easy, but it’s also a frugal way to get protein. While we are so not…

Packed with veggies and cheese, these muffin tin frittatas make a great breakfast or snack. They’re easy to customize and always a hit!

These mini egg frittatas are made in a muffin tin and full of protein and veggies, they are easy to customize, too.

These healthy mini frittatas are made with pastured eggs and fresh summer vegetables layered over a sweet potato bottom crust. YUM!

Mini-frittatas you'll be obsessed with 🤩 This recipe was made in collaboration with @eatingworks! #minifrittatas #frittatas #homemade #frittatasrecipe