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Mini Veggie Frittatas

These mini veggie frittatas make an easy appetizer, snack, or breakfast that's a hit for the whole family. Cheesy, bite-sized, and filled with spinach and green onion these tasty little morsels are hard to pass up!
8 Servings Recipe By Pin 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

  • 1.Mini Muffin Tin
  • Cooking Sprays
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  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.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

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.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in microwave for 30 seconds.

13 Comments

Join the discussion
  1. 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?

    1. 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” 🙂

  2. 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).:)
    ButterYum

  3. 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.

  4. 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 😉

    1. 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.

  5. 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!

  6. I substituted some ingredients but kept the egg/milk ratio the same. The were pretty good fresh from the oven—-But they were FANTASTIC the next day. We put half the order in the fridge and gobbled them up the next morning……Must be the marrying of flavors that improved it……6 mini frittatas takes about 30 seconds in the microwave to re-heat from fridge.

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