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Three Fritatta Muffins being stacked on one another.

Mini Frittata Egg Muffins Recipe

  • Author: Lindsay Cotter
  • Total Time: 40 minutes
  • Yield: 11-12 muffins 1x
  • Diet: Gluten Free


Whether you’re in need of new meal prep recipes, looking for easy ways to sneak in extra veggies, or just love egg recipes, these Mini Frittata Egg Muffins are just what you need! Dairy-Free and Vegetarian Options.


Units Scale
  • 10 large eggs
  • 2 large egg whites or equivalent liquid egg substitute
  • 2 to 3 Tablespoons picante or other hot sauce
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder, optional
  • 3 Tablespoons diced red or white onion
  • 1/2 medium bell pepper, thinly sliced or 1/4 cup chopped
  • 1/4 to 1/3 cup baby spinach or arugula
  • 1/4 cup crumbled Feta cheese, cotija cheese or cheese of choice (skip for dairy free option)
  • Optional protein topping – sliced smoked salmon, cooked chopped bacon, cooked chicken sausage


  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-muffin cup pan with nonstick cooking spray or line with paper muffin liners. (See notes)


Baking Tips – To prevent the egg muffins from sticking, generously coat the muffin pan with nonstick spray or use a silicone muffin pan. 

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 81
  • Sugar: 0.7 g
  • Sodium: 218.7 mg
  • Fat: 5.1 g
  • Saturated Fat: 1.9 g
  • Carbohydrates: 1.2 g
  • Fiber: 0.2 g
  • Protein: 7 g
  • Cholesterol: 172.1 mg

Keywords: frittata, egg muffins, egg muffin recipe, eggs, breakfast, brunch, gluten-free