Mini Muffin Frittatas


During the holidays, it’s easy to overdo it with the rich foods, the candies, the cookies, everything. I don’t know about you but my survival strategy includes making relatively light, healthy meals for the days between the feasts.

These mini frittatas are perfect for the in-between days. You can make a batch, chill them, and then just reheat in the microwave a few at a time when you want a light breakfast or lunch.

They’re also perfect for a brunch buffet, as you can make them ahead of time and reheat to serve.

Mini Muffin Frittatas

Mini Muffin Frittatas Recipe

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Yield: Makes 24 mini frittatas

Mini-muffin tins come in different sizes. To make sure you have the right amount of egg batter for your muffin tins, fill a measuring cup with water, note the amount, and then pour out the water, filling the muffin tin wells almost to the top.

Whatever amount of water you use to fill the wells is about how much egg mixture you will need for your muffin tins. Adjust the amount of eggs needed in this recipe accordingly.


  • 2 large chard leaves, center ribs removed
  • 1 teaspoon salt for the blanching water
  • 1 Tbsp butter
  • 4-6 shiitake mushrooms (1.5 ounces total), minced
  • 1/4 cup minced shallots
  • 1 Tbsp chopped fresh oregano or 1 teaspoon of dried crumbled oregano
  • 2-3 Tbsp crumbled feta cheese
  • 8 large eggs, beaten
  • 1/4 teaspoon salt (more or less to taste)
  • 1/8 teaspoon ground pepper

Equipment needed:

  • Two 12-well mini-muffin tins, greased with a little butter or olive oil


1 Heat a couple quarts of water to boiling in a pot. Add a teaspoon of salt to the water. Add the chard leaves to the boiling water. Boil until just tender, 2-4 minutes. Remove from pot and rinse in cold water to stop the cooking. Squeeze out excess water. Then chop finely and set aside.

2 Melt butter in a small sauté pan on medium heat. Add the minced shallots and mushrooms. Cook for 5 to 6 minutes until the shallots are translucent and the mushrooms are soft. Stir in the oregano.

3 Preheat oven to 325°F (160°C). Stir salt and pepper into the beaten eggs. Pour eggs into a measuring cup with a pouring edge or spout to make it easier to fill the wells. Fill the wells a quarter of the way.

4 Distribute the mushroom shallot mixture, chard, and feta in even amounts throughout the muffin tin wells. Then top with the remaining egg mixture.

5 Bake at 325°F (160°C) for 20 minutes. If you want, finish by browning under the boiler for a minute or two, until lightly browned.

6 Let cool slightly in pan. Then loosen the mini frittatas from the pan using a wooden skewer.  Serve warm or at room temperature.

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Showing 4 of 31 Comments

  • Pamela

    So glad I found this recipe. Thank you, Elise! No shitake at the grocery store today for some reason, so I subbed brown button mushrooms. I added a dash of red pepper sauce. Used soft chevre instead of feta. OMG, these are good. I’ll be making them a lot! Thank you!!

  • Sarah

    Just wanted to let you know that I make these every time I have overnight guests and they are awesome for pulling out of the freezer and having available in the morning in the fridge for anyone who wants one (or three!) to pop in the microwave. Divine!

  • Michelle

    I only have a full sized muffin tin. Do I need to make changes to the cooking time or temp?

  • Belle


    I live in France and I’m not sure we can find chard here? What can I substitute them with? Spinach?

  • Carla

    I made two batches of these following the recipe exactly. The first batch in my mini-muffin tins stuck to the bottom of the tins and I thought they were very spongy in texture. (I wondered if sponginess was from overbeating the eggs – Thoughts on that?) I decided to try larger tins for the second batch, lowered the temperature to 300, and cooked for about 40 minutes. They came out of the tins much better. I served both batches at a brunch the next morning, and everybody loved them ALL. I had never used shitake mushrooms before, and I am a convert. Wow, what a great flavor!

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