Get ahead of your morning routine with these Make-ahead Spinach and Feta Muffin Pan Frittatas. Great hot from the oven, they are just as delicious reheated when time is short, and are perfect for a grab-and-go breakfast!
These Spinach and Feta Muffin Pan Frittatas are one of my favorite ways to make eggs. When I worked at the bakery I made at least two whole frittatas a day and double that on weekends. I loved how I could change up the flavors with different vegetables, cheeses, herbs, and proteins.
Once you have a good base recipe for a frittata, you can add any mix-ins you have around the kitchen (hello leftovers) and always make something new and delicious! Pouring your frittata into a muffin pan takes it to the next level, allowing you to make a dozen individual frittatas that are perfect for breakfast, lunch, or a snack. Baked in a mini muffin pan, you have an irresistible hors d'oeuvre!
❤️ Why you'll love this recipe
- Customizable - You can add anything your heart, or mouth, desires to these muffin pan frittatas
- Perfect for meal prep - Bake on Sunday and reheat during the week as needed.
- Portable - These handheld frittatas can be eaten on-the-go!
- Freezer friendly - Finished frittatas freeze beautifully for up to 3 months and can be eaten cold or reheated.
- Keto approved - I have family members who follow a keto diet and they were thrilled to inform me that I had accidentally made them their perfect breakfast! Good job me!
There aren't a ton of ingredients in this recipe, but each one brings a ton of flavor to these Spinach and Feta Muffin Pan Frittatas.
See recipe card below for quantities.
My goal is always to make it easy for you to make my recipes. Here are a few substitutions you can make if you need:
- Cheese -Change up the cheese with whatever you have on hand or prefer. I find 3 to 4 ounces of cheese is the perfect amount.
- Milk - You can easily replace the heavy cream with regular milk, half and half, or your favorite non-dairy milk.
- Spinach - If you don't have spinach you can replace it with an equal amount of chopped kale, chard, or other leafy green.
- Mini sweet peppers - If you don't have/can't find mini sweet peppers, feel free to use regular peppers. Because they are responsible for so much of the flavor, I would recommend only red or orange peppers as the green and yellow ones may be too bitter.
My favorite thing about these Mini Frittatas is that there are an infinite number of ways you can make them your own. Here are a few of my favorites that I used to make in the bakery back in the day:
- Bonjour - Add caramelized onion and Swiss cheese to give them a French Onion flavor.
- Fancy that - Sautéed mushrooms, spinach and gruyere always feel a bit upscale.
- Comfort - Bacon, potato, and cheddar will bring in a loaded potato vibe.
- Soup's on - Broccoli and cheddar are a forever classic combo.
- Mix & Match - You have a dozen ways to make these unique! Add the fillings everyone wants, fill up with eggs, and bake!
I'm pretty sure everyone has a muffin pan at their disposal, but do you have the best one for these Muffin Pan Frittatas? Having owned quite a few crummy pans in my life, I have no problem paying a bit extra for a high quality nonstick muffin pan. Mine has more than paid itself in muffins that come right out of the pan without a paper liner.
If you don't have a nonstick muffin pan, I would not recommend using muffin liners as the eggs will definitely stick to the paper. Instead, spray each well generously with nonstick spray,or grease well with a neutral oil. Then run a paring knife around the mini frittatas when they first come out of the oven to encourage them to unstick.
These Muffin Pan Frittatas are so easy to make, you'll be playing with the recipe in no time! Start by preheating your oven to 375°F and spraying all of the wells of your muffin pan with nonstick spray.
Step 1: Cut your onion and your sweet peppers in a small dice (no one wants a huge hunk of onion).
Step 2: Chop your spinach into bite sized pieces, but not too small, as it will wilt a lot.
Step 3: Sauté your onions and peppers until soft. Add the spinach.
Step 4: Continue to sauté everything until the spinach is wilted. Remove from the pan and place on a paper towel lined plate to absorb excess water (no soggy frittatas).
Step 5: While the vegetables cool, crack your eggs and add your heavy cream to a large bowl.
Step 6: Add salt and pepper and whisk until the whites and yolks are uniformly mixed.
Step 7: Divide the vegetables evenly among each of the wells.
Step 8: Crumble about a tablespoon of feta into each cup and then pour ¼ cup of egg mixture on top of each. Mix lightly to ensure the vegetables and cheese are dispersed in the egg.
Step 9: Crumble more feta on top.
Step 10: Sprinkle with chopped chives, if desired.
Step 11: Bake at 375°F for 20 to 25 minutes or until muffin pan frittatas are puffy and set. If you are unsure if your mini frittatas are done, insert a paring knife or skewer into the center of one. If it comes out clean, breakfast is ready!
Garnish with more chives and serve!
Hint: If you want puffier spinach and feta muffin pan frittatas, try mixing your eggs and cream with an immersion blender to introduce more air into them. Even without that step, some of the mini frittatas will puff up more than others, but they will all deflate as they cool. That is normal.
Save yourself some time in the morning and do all your prep ahead! You can dice your vegetables and sauté them the night before and refrigerate them until you need them. You can even whisk your eggs and cream and keep them in a container in the fridge till morning. When you wake up just preheat the oven, assemble your mini frittatas, and bake. Then hit the showers because breakfast is almost ready!
When adding vegetables to a frittata they need to be cooked first. If you skip pre-cooking them, excess liquid will be released, giving you a soggy frittata that steams rather than bakes in the oven.
Absolutely! Instead of dividing everything up into a dozen muffin wells, place all of the ingredients into a greased 10 inch skillet and bake for 35 to 40 minutes, or until set.
Cool completely and store in the refrigerator for up to 5 days or freeze for up to 3 months. Allow to thaw overnight in the refrigerator.
Wrap individual frittatas in a damp paper towel and reheat in the microwave for about 30 seconds on high. If reheating from frozen it may take 1 or 2 minutes more. You can also reheat them covered in the oven at 350°F for about 10 minutes, 15 minutes if frozen.
Spinach and Feta Muffin Pan Frittatas
- 1 tablespoon butter
- ½ onion medium, diced
- 1 cup mini bell peppers diced (about 10 to 12 peppers)
- 3 cups loosely packed spinach
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 10 eggs
- ½ cup heavy cream
- 3 ounces feta cheese crumbled
- Optional for garnish: 2 tablespoons chives chopped
- Preheat oven to 375F and spray a standard size muffin pan with nonstick spray.
- Preheat a skillet over medium-high heat and melt one tablespoon of butter. Add diced onions and sweet peppers and cook until soft, about 5 minutes.
- Add chopped spinach and continue to cook until wilted. Remove from heat and pour vegetables onto a paper towel lined plate to absorb excess liquid.
- In a large bowl, whisk eggs with heavy cream, salt and pepper.
- Divide the sautéed vegetables among the 12 wells of your muffin pan. Crumble about a teaspoon of feta cheese on top of each.
- Pour about ¼ cup of the egg mixture into each of the wells (about ¾ full). Top with more feta cheese and chopped chives, if desired.
- Bake at 375°F for 20 to 25 minutes, or until the mini frittatas start to rise up and get puffy.
- Remove from the oven and cool for 5 minutes in the pan. They will deflate as they cool.
- Run a paring knife around the edges of each frittata to help remove them.
- Serve immediately, or cool completely before storing. See storage instructions below.
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.