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.

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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.

Ingredients

  • 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

Method

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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Mini Muffin Frittatas on Simply Recipes

31 Comments

  1. Ania

    It looks so delicious ! :)

  2. Nicole

    What is the best way to reheat these? Microwave or oven and for how long ?

    • Elise

      I reheat mine in the microwave. The amount of time depends on how many you are microwaving and the power of your particular microwave, so you’ll just have to experiment to find out what times work best for you.

      • Janet Wellington

        I have made a version of these for years (from the South Beach cookbook). I use thawed and heated chopped spinach if I don’t have fresh greens and liquid egg whites. I also use a full-size muffin tray–the food grade silicon kind and I use a spray like Pam…. For reheating 2 full-size “muffins” I use about 2 minutes, but at 70% power. Just my two cents :)

  3. Katrina @ Warm Vanilla Sugar

    These are perfect amongst all the heavy baked goods this season! Lovely!

  4. Amber

    Do you think these could be made dairy free?

    • Elise

      You mean without the cheese? Sure. Just add more mushrooms. Or anything that you would normally put into a frittata. Since feta is salty, without it you will want to add more salt.

  5. Atika

    These look awesome. I think I will substitute chard with spinach or maybe peas, since I can’t find chard here.

  6. Pat

    These mini muffins look wonderful. I am anxious to try them as it is another option for breakfast. My husband will love them! Thanks for sharing….

  7. Hannah

    How long would these last in the fridge? I’d love to make them on a Sunday for quick weekday breakfasts.

  8. Todd

    Been making variations of these for a while and love them. All kinds of options. Check out the recipes in “The Feed Zone Portables” cookbook. The potato & leek recipe in that one is my favorite.

  9. Janet

    can these be frozen and how and for how long….would like to use them for my husband’s on-the-go breakfasts during the week.

    • Elise

      Hi Janet, I don’t know. I haven’t frozen them. If you do, please let us know how they turn out for you.

  10. linda

    I’ve done variations and yes they can be frozen and then pop them into the microwave from there. Again you’ll have to play with the time.

  11. Lisa

    I was trying to think of one more item for my Christmas Eve early buffet tomorrow and this is just the thing! I will use what’s already in my fridge, so it will be leeks and spinach. What a great recipe! Thanks, Elise, as always. Happy holidays to you and yours!!

  12. Patti

    I always turn to your recipes when in need! And with good reason. Thanks so much!!

  13. JaneB

    I made these for Christmas breakfast with family. I left them in the muffin tin, covered lightly with foil and popped in the oven to rewarm when I arrived at my cousin’s house. They were delicious and easy. I agree that you could use spinach or any other variety of greens, leeks, bacon, etc. Love your recipes Elise!

  14. DMS

    Hi Elise, these look delicious. I would like to know could I use grated mozzarella, or grated parm cheese in place of the feta? Thanks!

  15. Christina

    Sounds great as little appetizers too but all I have is lacinato kale.

    So I’m wondering how much longer the kale wants to parboil than the chard in your recipe. Thanks!

  16. RIS

    Dear Elise,
    I Tried these this morning. Used sauteed green onions and red pepper with feta. Added prosciutto to half of the batch and smoked salmon to the other half. Did not use mushrooms or spinach, but added more green onions to make up for that.

    They looked beautiful coming out of the oven. But my first disappointment was that they were stuck to the bottom of the pan even though I had greased it. Next was the taste, which was just ok. The texture was a little spongy, where I expected it to be more dense with all the other ingredients in there.

    Do you have any suggestions as to where I may have gone wrong? I would love these to work out for me. They present nicely as a breakfast item. I have family that is on the paleo diet and this would be great to serve them when they visit.

    Thank you,

    RIS

    • Elise

      Hi Ris, hard to tell given the changes made to the recipe. As for the taste, I deliberately under salted the mix given how sensitive people are to salt and the fact that I use Kosher salt which measures differently than table salt. The base is egg, which greatly benefits from salt. So add more to taste. You may want to add a dash of Tabasco too, or more herbs.

  17. 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!

  18. Belle

    Hello!

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

  19. Michelle

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

  20. 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!

  21. 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!!

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