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Mini Veggie Frittatas


I love making quiche, but sometimes I just don’t have time to make a pie crust and get everything together.  Quiches also take a long time to bake and with two toddlers at home begging for food, I don’t always have time to cook an involved dinner.  These little frittatas are great because they are quick to prepare and do not take long to bake.  Since they are small they would also make a great appetizer for a holiday party.

Mini Veggie Frittatas


Melissa @ onceamonthmeals.com


  • 8 ounces fresh baby spinach
  • 3 green onions, chopped
  • 8 eggs
  • 1/2 cup milk
  • 1 cup cheese (your choice: mozzarella, pepper jack, or cheddar), shredded
  • salt and pepper to taste


Preheat oven to 375 degrees.  Prepare a mini muffin pan (with 24 mini muffins) by spraying each cup with Pam cooking spray.  Saute spinach in a skillet until leaves are all wilted.  Divide spinach and green onions evenly among muffin cups.  In a bowl beat eggs and milk.  Season with salt and pepper to taste.  Pour the egg mixture into muffin cups over the veggies.  Sprinkle a little cheese over the top of each cup.  Bake at 375 degrees for 15 minutes, or until egg is cooked through.

Alternatives: For a heartier recipe, add a little cooked Italian sausage to each muffin cup before adding egg mixture.  Asparagus is also a great addition or substitution for the spinach.  Saute the asparagus in a little butter, then chop into small pieces before adding to each muffin cup.

Freezing Directions:

Allow to cool then transfer to a gallon freezer bag.  To serve, thaw and reheat in microwave.

Servings: 24 mini frittatas

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13 Responses to “Mini Veggie Frittatas”

  1. Shana D says:

    I love this. I never thought to use a mini muffin pan for mini veggie frittatas. I love quiche also but the crust is my least favorite part so this is perfect! Do you think Parmesan cheese would work okay in these?

  2. michelle says:

    Is a muffin pan and cupcake pan the same thing?

    • melissa says:

      Yes, they are the same thing. For this recipe I used a mini muffin pan, but you could use a regular size muffin as well – they just wouldn’t be as “mini” :)

  3. ButterYum says:

    Yummiola – I made some mini quiche recently and they were a big hit. I even had a college student ask me if he could take all the leftovers home with him (I couldn’t turn him down).


  4. KB and Whitesnake says:

    Looks delish!

    We’d love for you to share your recipes with us at

    Simply Delish Saturday

  5. Jennifer says:

    I have made something like this for years. I use diced ham, spinach, and shredded cheese. I add finely diced onions and green peppers sometimes.

  6. Stacy R says:

    These look and sound fantastic! Question though: do you ever have problems with these sticking to your muffin pans? I have baked egg muffins in the past and even with cooking spray they stuck to the pan. Ever since then, I’m a little leery. Convince me ;)

    • melissa says:

      Mine stick to the bottoms a little bit. But I find that if I spray liberally with cooking spray they come out pretty easily. Once they have cooled a little I use a knife to loosen the edges and then they generally pop right out.

  7. Sara says:

    How could I reheat these without using the microwave? I don’t like using it for anything I feed the kids. Do you think they would dry out being reheated in the oven? Thanks!

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