This recipe for meal prep egg frittata couldn’t be simpler! The mini egg muffins are nutritious and packed with herbs and leafy greens. Make these ahead and store them in the fridge or freezer for an easy, quick breakfast. Recipe yields 12 mini egg frittatas.

Muffin tin frittatas with eggs cheese and mushrooms are in a muffin tinlaid over a blue tea towel. Cracked egg shells are on the side and a woman's hand is scooping one of the frittatas out with a small wooden spoon

Does time seem to move faster in the mornings or is it just me?! There is nothing like having breakfast already prepped and ready to go to make for a great start to your day and these egg frittata in muffin tins are the perfect high-protein, super satisfying way to accomplish that! (If you’re into getting ahead, check out this roundup of 15+ healthy meal prep breakfast recipes to totally set you up!)

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As a dietitian, one of the things I always recommend including with breakfast is protein! Protein helps balance blood sugars and keeps us feeling full longer after eating, giving us that extra energy and focus to get through the first part of the day! Eggs are such a quick and easy source of protein to fit that bill! These meal prep breakfast burritos are another big time favorite egg breakfast! 

Tip: I find that having quick breakfast ideas on hand always makes for an easier morning, so I’ve created a list of my healthy meal prep breakfast recipes for you here! 

Ingredients Needed

I love making egg frittatas in muffin tins. They are so nice to have as grab and go options in single serve portions and take only 30 minutes from start to finish! They are made with just 6 simple ingredients and make 12 individual frittatas (I usually have 2-3 per serving with a piece of toast or fruit but you may have more or less depending on your appetite that day!) 

What you’ll need: 

  • Butter
  • White onion
  • Greens
  • Basil
  • Parmesan Cheese
  • Havarti Cheese
  • Salt and pepper to taste

Feature ingredient: For the greens in this recipe I used Inspired Greens Multileaf Trio. While you may not think of adding lettuce to a cooked dish, these tender colorful leaves are so good in this fritatta recipe and I love the color and texture they add!

Ingredients for muffin tin frattatas are laid out on a white wrinkled tablecloth and include inspired greens lettuce, parmesan cheese, basil, onion, eggs, salt and pepper

Ingredient Swaps & Variations for Frittatas in Muffin Tins

There are truly endless variations of these muffin tin frittatas that you could make! Here are some swaps and combos I like! 

Cheese: Swap for any cheese you like, including your favorite plant-based cheese. Cheddar cheese, Marble cheese, even goat cheese and feta cheese are delicious in these! 

Vegetable Swaps: You could swap the lettuce for another type of green like spinach or Kale or swap/add pretty much any other vegetable – I like asparagus, bell peppers, mushrooms and zucchini. 

Basil: Swap for other fresh herbs like cilantro, dill or chives

Other Proteins: You could also add pieces of meat or plant-based meats like ham, prosciutto or regular or plant-based sausage

Here are some other favorite combos:

  • Tomato Basil Mozzarella 
  • Mushrooms, kale and goat cheese
  • Ham or sausage with Cheddar Cheese
  • Prosciutto, tomato and spinach

Tips & Tricks for Best Results with Egg Frittatas in Muffin Tins

  1. Line your muffin tin with silicone or parchment paper liners to prevent eggs from sticking to the pan. I find this works better than greasing the tin for these.
  2. If adding additional vegetables, make sure to cook them before adding to the egg mixture and baking. This will prevent excess moisture from leaking out and causing soggy eggs. 

How to Prevent Muffin Tin Frittatas from Deflating

It is normal for the muffin tin frittatas to really puff up while cooking and then settle back to a more flat shape once cooled but they shouldn’t deflate and become concave. If you’re finding that they’re doing this they likely aren’t fully cooked. 

Muffin tin frittatas in a medium sized muffin tin over a white sheet with a bag of inspired greens beside it and a cracked egg. Ingredients include eggs, butter, greens, basil, cheese.

How to Meal Prep and Make Frittata in Muffin Tins Ahead of Time

Muffin tin frittatas are the perfect recipe for meal prep! They are quick, easy and store well. 

While I typically like to use The 3-2-1 Method for meal prep where I focus on prepping core ingredients that can be mixed and matched into different meals throughout the week, it’s also nice to have some batch prepped recipes as well to fill in the gaps!

To Prep them ahead, all you have to do is follow the recipe as is, let them cool completely and then store in the fridge or freezer to be pulled out as needed!

Want a week of breakfast, lunch, dinners and snacks planned out for you (grocery list, meal prep instructions and recipes included)? Try a week of The 3-2-1 Method Meal Plans for Free right here! 

Muffin tin frittata ingredients laid out on a white sheet. Ingredients include herbs, onion, eggs, cheese, sea salt.

How to store Individual Frittatas

In the Fridge: Once cooled, store egg frittata muffins in a reusable storage bag or airtight container for up to 5 days. 

In the Freezer: Once cooled, store egg frittata muffins in a reusable storage bag or airtight container for up to 3 months. 

How to Reheat Muffin Tin Frittata

In the Microwave: Place as many individual frittatas as you’d like on a microwave safe dish and heat for 20-30 seconds second. Be careful not to overheat or they may become rubbery. If reheating from frozen they may release some moisture, place a paper towel or reusable cloth underneath the frittatas before microwaving to absorb extra moisture.

In the Oven or Toaster Oven: Place frozen egg frittatas on a lined baking sheet or oven safe dish and bake at 350F for approx 15 minutes or until heated through. 

Muffin Tin Frittata Nutrition Benefits

Eggs

  • A great source of protein which helps build and repair our body’s tissues.
  • A source of selenium which acts as an antioxidant and helps fight off free radicals that may cause damage to our cells.

Inspired Greens Multileaf Trio

  • Lettuce is often overlooked for it’s darker leafy green counterparts like kale and spinach, but it has quite the impressive nutrition profile itself! It’s packed with Vitamin A which is an antioxidant that can help promote healthy skin.
  • In addition to vitamin A, lettuce contains a source of vitamin K for strong teeth and bones.

How to Serve Muffin Tin Frittatas

While this breakfast is packed with protein and fiber from the veggies, I like to round it out by adding a carbohydrate like a piece of whole grain or sprouted grain toast. Other recipes you might like to try with them:

Or try another variation of egg frittatas in muffin tins here!

I hope you enjoy these cheesy, herby, greens packed delights! If you make these muffin tin frittatas, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! xo

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A round white plate with a frittata placed over a light blue kitchen towel and muffin tin filled with frittatas. Ingredients include egg, greens, onion, basil, cheese.

Cheesy Greens Muffin Tin Frittatas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lindsay Pleskot
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Breakfast, Snacks
  • Method: Baked
  • Cuisine: North American
Print Recipe

Description

This recipe for meal prep egg frittata couldn’t be simpler! The mini egg muffins are nutritious and packed with herbs and leafy greens. Make these ahead and store them in the fridge or freezer for an easy, quick breakfast. Recipe yields 12 mini egg frittatas.

Ingredients

Scale
  • 1 tbsp butter
  • ½ cup white onion(about ½ of a small onion), diced
  • 8 extra large eggs (9 if large, 10 if small or medium)
  • 4 cups Inspired Greens Multileaf Trio Lettuce Leaves, sliced into thin shreds
  • ½ cup fresh basil, chopped into small pieces
  • ½ cup Parmigiano Reggiano + 2 tbsp for sprinkling, grated
  • ½ cup havarti cheese, grated
  • Coarse salt and freshly-cracked pepper to taste (approx. ⅛ tsp each)

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Grease your muffin ins with olive oil. Make sure they are greased well, or use parchment paper muffin tin liners to make sure the frittatas don’t stick to the pan.
  3. Heat your butter in a small saucepan over medium high heat, when completely melted and starting to bubble (1-2 minutes, watch carefully to make sure it doesn’t burn), add your onion. Cook until translucent and starting to brown, 5-7 minutes.
  4. Meanwhile, in a large mixing bowl, beat your eggs. Add your chopped lettuce, basil and both cheeses, reserving 2 Tbsp of the Parm to sprinkle on after. Season with salt and pepper and whisk with a fork to combine well. It will look like there is a lot of lettuce, don’t worry, this will shrink down.
  5. Distribute your egg mixture evenly between the muffin tins. Sprinkle the tops with remaining parmesan cheese.
  6. Add to your preheated oven and bake for 17 minutes. You want your frittatas to be moist but no egg left uncooked. Place in the oven for another 2-3 minutes if needed until eggs are cooked all the way through.
  7. Remove from the oven and let sit for 5-10 minutes. Remove the frittatas from the pan by loosening them with a spatula around the edges (not needed if using parchment paper liners).