Egg Frittata Muffins

I’m one of those people who always wakes up hungry. By the time I brush my teeth and walk the dog, my stomach is rumbling. When it comes to breakfast during the work week, I don’t mess around. I want to eat something quick, easy and filling. I created these Egg Frittata Muffins because I can make a bunch of muffins at once and then warm up the leftovers through-out the week. These muffins are healthy, filled with goodness and will make you look forward to your week day alarm.

Egg Frittata Muffins. #easy #recipe #breakfast #vegetarian Recipe at The Tasty Fork

Getting up after a holiday weekend was rough! Too much food and not enough sleep. Oh, and I woke up a bunch of times to scratch all of my mosquito bites….only to remind myself, “those bites won’t heal if you keep scratching them, Meghan!” So then I layed in bed trying not to think about how much my skin was on fire.

Grab n' Go breakfast! Egg Frittata Muffins. #breakfast #vegetarian #muffin Recipe at The Tasty Fork

Needless to say, I wasn’t enthused to kick off my Monday. However, I was thankful I planned ahead and made these Egg Frittata Muffins on Sunday when we got home from the lake. Egg Frittata Muffins are filled with spinach, ricotta cheese, onions and dill. Instead of making a traditional frittata in a pie dish, I portioned out the egg mixture into a muffin pan. This recipe makes about 10 egg frittata muffins. So you can have 2 a day and you’ve got breakfast all ready for the week! Just microwave the leftover muffins for about 30-45 seconds.

Egg Frittata Muffins. Make a bunch and warm them up the rest of the week! Recipe at The Tasty Fork.

Hopefully tonight’s sleep will be less scratchy… But if is a mosquito bite scratch-fest, atleast I know I won’t need to worry about making breakfast. I’ve got Egg Frittata Muffins waiting for me. :)

Egg Frittata Muffins


  • 2 tsp extra virgin olive oil
  • 1/2 onion, diced
  • 2 cups spinach, torn
  • 6 eggs
  • 1/2 cup ricotta cheese (I used part skim)
  • 1/4 cup Parmesan cheese
  • 1 tbsp fresh dill or 1 tsp dried dill
  • 1/4 tsp salt
  • 1/4 tsp red pepper flakes


  1. Pre-heat oven to 350 degrees and coat muffin pan with cooking spray. (For me, this recipe makes 10 egg muffins.)
  2. Heat oil in a skillet and add onion. Cook for 5 minutes. Add spinach and cook for 1 minutes. Set aside and let the mixture cool.
  3. In a medium bowl, combine eggs, ricotta cheese, Parmesan cheese, dill, salt & red pepper flakes. While stirring quickly, add the onion mixture. Spoon egg mixture into the muffin pan. Fill each muffin cup 3/4 quarter full.
  4. Bake for 20 minutes. You'll know when the muffins are cooked when a toothpick is inserted and it comes out clean. Let the muffins cool (they will fall!) and use a butter knife to help remove them from the pan.
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17 Responses

  1. Marie @ Substance of Living says

    Turning a traditional frittata into muffins was ingenious! We like to make muffins out of a lot of our favorites for a few reasons – portion control, eating on-the go healthier, easy to make ahead and store in the refrigerator or freezer.

    Your photos are beautiful throughout the website and can’t wait to try your vegetarian recipes first.

    Substance of Living
    Marie @ Substance of Living recently posted…Rent a Timeshare – a Review and Giveaway!My Profile

  2. Pamela @ Brooklyn Farm Girl says

    I need to try these muffins, but I don’t think I can prevent myself from eating them all?!
    Pamela @ Brooklyn Farm Girl recently posted…Fudgy Avocado Peanut Butter Chocolate BrowniesMy Profile

    • admin says

      That’s ok!! They are on the healthy side!

  3. RebeccaA says

    I have something eerily similar in my freezer right now. Love these. Never thought to add ricotta and dill. Will have to try that next time.

    If you ever want to make them a wee bit “fancier”, line the muffin tin with a couple of wonton wrappers before you add the egg mixture. They make great apps for a brunch (did them for Lilly’s tutu party).

    • admin says

      Yum! I love how you get Lilly to eat like a grown up! Wonton Wrappers is a great idea!

  4. Winnie says

    I really like these frittata muffins
    I’m not a breakfast girl, but for me these would be wonderful snacks or a great lunch
    I’m pinning this post
    Winnie recently posted…טארט שוקולד וחלבה ללא אפייהMy Profile

    • admin says

      I didn’t used to be a big breakfast person until I met my husband. Breakfast is his favorite meal. I came around to breakfast, but more on the savory side of breakfast.

  5. lisa@cookingwithcurls says

    Those look delicious Meghan! I need to get better about eating a healthy breakfast. I don’t think a granola bar and zero vitamin water count :)
    lisa@cookingwithcurls recently posted…Greek Orange and Olive Salad & cooking with astrologyMy Profile

  6. Heather @ Sugar Dish Me says

    My mom and I used to make something like these. I think she found them in a South Beach Diet cookbook. Haha. But ours DID NOT have ricotta! So that means that these are WAY better.
    Heather @ Sugar Dish Me recently posted…Summer Squash RecipesMy Profile

  7. Kate | Food Babbles says

    Bite size frittatas? Count me in! These sound wonderful and so easy.
    Kate | Food Babbles recently posted…Vanilla Bean Salted Caramel Bundt Cake – #BundtaMonthMy Profile

  8. Melissa {persnickety plates} says

    These look great. I’m def a grab & go type of morning person so these would work out perfectly.
    Melissa {persnickety plates} recently posted…Zucchini & Squash GaletteMy Profile

  9. Raquel @ Organized Island says

    These are great! I love when you can make breakfast a head of time. Great for when company comes!
    Raquel @ Organized Island recently posted…Sangria Recipes for SummerMy Profile

  10. Rachel @ I Love My Disorganized Life says

    I am SO bad about eating breakfast! I love that these can be made ahead of time and will last through the week. You seriously must have been thinking of me when you added the dill.
    Rachel @ I Love My Disorganized Life recently posted…#BundtaMonth July: Caramel Apple Bundt CakeMy Profile

  11. Dorothy @ Crazy for Crust says

    These are great! I need to make some for the freezer!

  12. Krista @ joyfulhealthyeats says

    Love that you turned the normal frittata into a muffin. Perfect to grab and go in the morning. Plus.. so much healthier than a muffin. Lots of protein and fiber from the spinach. Pinning these! :) Oh.. stop scratching!
    Krista @ joyfulhealthyeats recently posted…Cucumber SandwichesMy Profile

  13. Andi @ The Weary Chef says

    Yum! I’m all for breakfasts that I can make ahead because I often have two lunches to make on top of making breakfast. Anything to make my mornings easier is OK by me :)
    Andi @ The Weary Chef recently posted…Coconut Flan Recipe AND a Pie Package Giveaway!My Profile

  14. Bill Early says

    These look really good. Can you keep Riley from sneaking one, when you’re not looking?


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