Description

These Mini Egg Frittatas are the perfect bite-sized dish for any special breakfast or brunch, especially for Mother’s Day! Packed with fresh vegetables, cheese, and herbs, these frittatas are easy to make, customizable, and a guaranteed crowd-pleaser. Whether served warm or at room temperature, these mini frittatas will be a hit at your brunch table all year long.

Ingredients

8 large eggs

⅓ cup whole milk

½ cup shredded cheddar cheese

½ cup diced bell pepper

¼ cup chopped spinach

¼ cup diced onion

¼ teaspoon salt

¼ teaspoon black pepper

2 tablespoons chopped fresh chives

1 tablespoon olive oil (for greasing muffin tin)

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Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil.
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Stir in the cheddar cheese, bell pepper, spinach, onion, and chives until evenly distributed.
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about ¾ full.
Bake for 18–20 minutes, or until the frittatas are set and lightly golden on top.
Allow to cool for a few minutes before removing from the tin. Serve warm or at room temperature.

Notes

Storage: Store leftover frittatas in an airtight container in the refrigerator for up to 4 days.

Reheating: To reheat, simply microwave individual frittatas for 20-30 seconds or warm them in the oven at 350°F (175°C) for about 5 minutes.

Freezing: These frittatas freeze well! Cool completely before storing in an airtight container in the freezer for up to 3 months. Reheat before serving.