Mini frittata muffins are the perfect blend of convenience and flavor, providing a deliciously satisfying bite that can be enjoyed any time of day. These little nuggets are fluffy, savory, and packed with wholesome ingredients, making them an excellent choice for breakfast or a quick snack. With the addition of fresh dill, the flavor profile is elevated, giving your mini frittatas a delightful herbal note that pairs beautifully with the richness of the eggs and cheese.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mini Frittata Muffins with Dill
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Mini Frittata Muffins with Dill

I first made these mini frittata muffins when I was searching for an easy meal prep idea that my whole family would love. They quickly became a staple in our household, especially on busy mornings when everyone is rushing out the door. These frittatas not only hold their shape beautifully, making them easy to pick up, but they also allow for creativity. You can mix and match ingredients based on what you have on hand, making them incredibly versatile and budget-friendly. I promise once you try these mini frittata muffins with dill, you may never look at breakfast the same way again!

Why You’ll Love This Recipe

Simple & Quick: Prep these tasty bites in just 10 minutes, making them a breeze for any busy morning.
Irresistible Flavor: The combination of cheddar cheese, veggies, and dill creates a burst of flavor in every bite.
Eye-Catching Appeal: These muffins are adorable and fun, perfect for brunch gatherings or meal prep.
Flexible Serving: Ideal for breakfast, snacks, or even as a light lunch option—the possibilities are endless!
Diet-Friendly Options: Customize them with your favorite vegetables or protein, making it easy to cater to dietary preferences.

Ingredients You’ll Need

6 large eggs: The foundation of your frittata muffins. Fresh eggs create a fluffy texture and rich flavor.
¼ cup milk: Adds creaminess and lightens the egg mixture. You can substitute almond or oat milk for a dairy-free option.
½ cup shredded cheddar cheese: This gives a delightful cheesy flavor. Experiment with different cheeses like feta or pepper jack for a twist!
¼ cup diced bell peppers: Adds color and sweetness. Any variety works well—bell peppers are versatile.
¼ cup chopped spinach: Fresh spinach brings a pop of color and nutrients. Can be replaced with other greens like kale or arugula.
¼ cup cooked crumbled bacon (optional): For a smoky flavor that elevates the dish—leave this out for a vegetarian option.
Salt and pepper to taste: Essential for enhancing flavor. Adjust according to your taste preferences.
Oil or butter for greasing: Ensures your muffins don’t stick—choose your favorite cooking spray or fat.

How to Make Mini Frittata Muffins with Dill

Preheat Oven: Start by preheating your oven to 180°C (350°F). Grease a muffin tin using oil or butter to ensure the frittatas release easily once they’re baked.

Mix Ingredients: In a large mixing bowl, whisk together 6 large eggs and ¼ cup milk until well combined. Add in ½ cup shredded cheddar cheese, and season generously with salt and pepper. This mixture should be smooth and frothy.

Add Fillings: Fold in ¼ cup diced bell peppers, ¼ cup chopped spinach, and if you’re using it, ¼ cup cooked crumbled bacon. Make sure to mix gently so that all ingredients are evenly distributed without over-mixing.

Bake: Pour the egg mixture into your greased muffin cups, filling each about ¾ full. Place the muffin tin in the oven and bake for 18–20 minutes, or until the muffins have puffed up and turned golden around the edges. You can test for doneness with a toothpick—it should come out clean when inserted into the center.

Storing & Reheating

To store your mini frittata muffins at room temperature, they can be left out for up to a couple of hours. For longer storage, place them in an airtight container in the refrigerator where they will last for up to 5 days. You can also freeze these muffins! Simply place them in a freezer-friendly bag or container and enjoy them for up to 3 months. To reheat, pop them in the microwave for about 30-45 seconds or warm them in the oven at 175°C (350°F) until heated through. Keep in mind that the texture may change slightly after freezing, but a quick reheat will bring them back to life.

Chef’s Helpful Tips

Make sure your eggs are room temperature before starting, as this helps them blend more easily with other ingredients.
Avoid overbeating the egg mixture; you want it mixed well but not frothy.
Customize your frittatas by adding ingredients like sun-dried tomatoes, zucchini, or herbs—just remember to keep the ratios similar.
To enhance the flavor, consider mixing in some fresh dill or other herbs like chives or parsley—it’s a lovely addition!
If you notice sticking, try a non-stick muffin tin or a good dusting of flour along with your greasing method.

These mini frittata muffins are not only easy and fast to make, but they are also a delightful solution for any meal of the day. Whether it’s a quick breakfast on the go, an elegant brunch centerpiece, or a fun snack for the kids, you’ll find these muffins satisfying and versatile.

Experiment with different ingredients based on your taste preferences and dietary needs to make this recipe your own. You’ll be amazed at how versatile these little muffins can be! As you dive into this delightful baking experience, I hope you find joy in the simplicity of creating something delicious at home. Enjoy your cooking journey!

Recipe FAQs

Can I make these mini frittata muffins ahead of time?

Absolutely! These muffins are perfect for meal prepping. You can make them ahead of time and store them in the refrigerator for up to 5 days or freeze them for up to 3 months. Just reheat when you’re ready to enjoy.

How can I make these frittata muffins vegetarian?

Simply omit the bacon and opt for additional veggies such as mushrooms, zucchini, or cherry tomatoes. Don’t forget to increase the amount of seasoning or herbs for added flavor.

Can I use egg substitutes in this recipe?

Yes! You can use a commercial egg replacer or homemade substitutes like mashed bananas or flaxseed meal mixed with water. Just keep in mind that the texture and flavor may vary slightly.

What can I serve with these mini frittata muffins?

They pair beautifully with a simple side salad or a fruit platter. You can also serve them alongside some toasted whole-grain bread or a dollop of salsa for a fun twist!

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Mini Frittata Muffins with Dill

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Author: Peter
Prep Time: 10 minutes
Cook Time: 18–20 minutes
Total Time: 0 hours
Yield: 12 1x
Category: Breakfast
Method: Baked
Cuisine: American

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Description

Mini Frittata Muffins with Dill offer a delightful flavor with simple prep. This recipe includes eggs, cheddar, and fresh veggies for an easy and healthy meal.

Ingredients

Scale

6 large eggs
¼ cup milk
½ cup shredded cheddar cheese
¼ cup diced bell peppers
¼ cup chopped spinach
¼ cup cooked crumbled bacon optional
salt and pepper to taste
oil or butter for greasing

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Instructions

Preheat the oven to 180°C (350°F) and grease a muffin tin.
In a bowl, whisk together the eggs, milk, cheddar cheese, salt, and pepper.
Stir in the diced bell peppers, chopped spinach, and optional bacon.
Pour the mixture into the muffin cups and bake for 18–20 minutes until puffed and golden.

Notes

Add your choice of vegetables for more variety.
These muffins can be made ahead of time and reheated easily.
Suitable for breakfast, snack, or light lunch.