recipes / Breakfast / Mini Veggie Frittatas

Mini Veggie Frittatas

Mini veggie frittatas bake quickly for an easy appetizer, snack, or breakfast. Their small size makes them a hit with toddlers as well!
8 Servings Meet The Cook MelissaProfile Melissa Print
Mini Veggie Frittatas

Ingredients

  • 1 cup Spinach, Baby
  • ⅓ cups dice Green Onion (Scallion)
  • 8 individual Egg
  • ½ cups Milk
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 1 cup Cheddar Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

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

Freezing Directions

These directions help you cook or prepare this meal to be frozen.

Why would I want to freeze this?

  1. Prepare a mini muffin pan by spraying each cup with nonstick cooking spray.
  2. Saute spinach in a skillet until leaves are all wilted.
  3. Divide spinach and green onions evenly among muffin cups.
  4. In a bowl beat eggs and milk. Season with salt and pepper to taste.
  5. Pour the egg mixture into muffin cups over the veggies. Sprinkle a little cheese over the top of each cup.
  6. Bake at 375 degrees for 15 minutes, or until egg is cooked through.
  7. Allow to cool.
  8. Once cool, divide among gallon freezer bags. Label & freeze.

Serving Day Directions

These directions help you cook or reheat this meal after it’s been frozen.

  1. Reheat in microwave for 30 seconds.

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