Mini Frittata Muffins with Dill
Mini Frittata Muffins with Dill are the perfect way to start your day. These delightful, bite-sized breakfast treats are packed with flavor and offer a satisfying combination of fluffy eggs, vibrant vegetables, and creamy cheese. What makes them truly special is their versatility; you can customize them to suit your taste or use up leftovers in your fridge. Plus, they’re so easy to whip up that you might find yourself making them every week. A plate of these mini muffins can quickly become the centerpiece of any brunch spread, or they can quietly serve as your go-to snack throughout the day.
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My first encounter with mini frittata muffins was at a charming café on a sunlit Saturday morning. Each fluffy morsel was like a warm hug, bursting with fresh vegetables and the comforting taste of eggs. I decided to recreate that experience at home. After a few tries, I crafted a version that not only transports me back to that lovely café but also fits perfectly with a busy lifestyle. These mini frittata muffins require just 10 minutes of prep time and are a wonderful blend of hearty ingredients. I can’t wait for you to try this recipe!
Why You’ll Love This Recipe
- Simple & Quick: Perfectly easy to prepare in about 30 minutes, making it a great choice for busy mornings.
- Irresistible Flavor: Each bite melts in your mouth with a savory blend of eggs and cheddar cheese mixed with fresh veggies.
- Eye-Catching Appeal: These mini muffins look adorable on a brunch table, making them impressive yet simple to prepare.
- Flexible Serving: Whether for breakfast, brunch, or a healthy snack, they’re the perfect grab-and-go meal any time of day.
- Diet-Friendly Options: Easily adaptable—go ahead and make them dairy-free or add extra veggies based on your diet preferences!
Ingredients You’ll Need
6 large eggs: The base for this mini frittata; they provide protein and a fluffy texture. Make sure they are at room temperature for best results.
1/4 cup milk: This adds creaminess to the mixture. You can use whole or 2% milk, or even almond milk for a dairy-free option.
1/2 cup shredded cheddar cheese: A wonderful melting cheese that adds a rich flavor. Feel free to substitute with mozzarella or a dairy-free cheese for variation.
1/4 cup diced bell peppers: The colorful sweet crunch of bell peppers brightens up the muffins. You can swap them for sautéed mushrooms or zucchini if desired.
1/4 cup chopped spinach: Fresh spinach not only boosts the nutrition but adds a lovely green pop. Frozen spinach can work too—just ensure it’s well-drained.
1/4 cup cooked crumbled bacon (optional): For those who love a smoky flavor, bacon is a fantastic addition. You can also use sausage or leave it out for a vegetarian option.
Salt and pepper to taste: Essential for seasoning the mixture. Freshly cracked pepper elevates the flavor, but table salt will work too.
Oil or butter for greasing: Use your choice for greasing the muffin tin to ensure easy muffin release.
How to Make Mini Frittata Muffins with Dill
Preheat and Grease: Start by preheating your oven to 180°C (350°F). While it heats up, generously grease a muffin tin with oil or butter to ensure your delicious muffins pop out easily later.
Mix Ingredients: In a large mixing bowl, whisk together 6 large eggs and 1/4 cup milk until well blended. You want a nice, fluffy mix here, so don’t rush this step! Follow up by adding in 1/2 cup shredded cheddar cheese and season with salt and pepper to taste.
Add Fillings: Now it’s time to make your mini frittata muffins truly special! Stir in 1/4 cup diced bell peppers and 1/4 cup chopped spinach. If you’re adding the optional 1/4 cup cooked crumbled bacon, fold it in now. This mixture should be vibrant and colorful!
Bake: Carefully pour the egg mixture into each muffin cup, filling them about three-quarters full. Bake in the preheated oven for 18-20 minutes or until the edges are golden and the muffins are puffed up. Keep an eye on them during the last few minutes; you’ll know they’re done when the tops look firm and a toothpick comes out clean.
Storing & Reheating
To store your mini frittata muffins, let them cool completely before placing them in an airtight container. They can stay at room temperature for up to two hours or covered in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 3 months; just place them on a baking sheet to freeze initially, then transfer to a freezer-safe bag. When you’re ready to enjoy, reheat them in the oven at 180°C (350°F) for about 10 minutes, or microwave for a quick 30-60 seconds. The texture is best enjoyed fresh, but they still make for a lovely, prepped option!
Chef’s Helpful Tips
- Avoid over-whisking the eggs—just combine until smooth, as too much air can lead to a tougher texture.
- For a creamier bite, try using full-fat milk instead of low-fat.
- Make sure to grease the muffin tin thoroughly to eliminate the risk of sticking.
- If your muffins sink after baking, ensure you’ve fully cooked them. They need to puff up before cooling.
- Consider adding herbs like dill or chives for added flavor and a refreshing twist.
- These muffins are perfect for batch cooking. Double the recipe and freeze half for busy weeks!
When it comes to these Mini Frittata Muffins with Dill, the possibilities are endless. From breakfast to snack time, they adapt beautifully to any occasion. Experiment with your favorite vegetables, cheeses, or proteins; this recipe is wonderfully forgiving. I love discovering new combinations each time I make them. Enjoy every fluffy bite, and I hope they become a favorite for you as they have for me!
Recipe FAQs
Can I make these mini frittata muffins ahead of time?
Absolutely! You can prepare these muffins a day ahead. Just store them in the refrigerator in an airtight container. They taste delicious served cold or can be easily reheated in just a few minutes.
How long do Mini Frittata Muffins last in the fridge?
These muffins will remain fresh in the fridge for up to 5 days. Just ensure they’re stored in a tightly sealed container to maintain their moisture and flavor.
Can I freeze the mini frittata muffins?
Yes! You can freeze them for up to 3 months. For best results, freeze them individually on a baking sheet first, then transfer them to a freezer bag. Reheat directly from the freezer for a quick meal.
What other ingredients can I add to my mini frittata muffins?
Feel free to get creative! You can add ingredients like chopped tomatoes, different types of cheese, herbs, or even leftover roasted vegetables. The beauty of these muffins is their versatility!
More Breakfast Recipes
- Little Debbie Christmas Tree Cheesecake
- Almond Flour Cranberry Orange Scones
- Lemon Fudge
- Valentine Cranberry Raisin Walnut Cinnamon Artisan Bread
- Pancake Stack Berry Holly
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📖 Recipe Card
Mini Frittata Muffins with Dill
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Total Time: 0 hours
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Mini Frittata Muffins with Dill are a delightful blend of eggs, cheese, and fresh vegetables. They are simple to make and perfect for quick breakfasts or healthy snacks, offering a delicious way to enjoy nutritious ingredients.
Ingredients
- 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
Instructions
- Preheat the oven to 180°C (350°F) and grease a muffin tin.
- In a bowl, whisk together the eggs, milk, cheese, salt, and pepper.
- Stir in the bell peppers, spinach, and bacon if using.
- Pour the mixture into the muffin cups and bake for 18–20 minutes until puffed and golden.
Notes
Make sure to grease the muffin tin well to prevent sticking.
Feel free to customize the fillings with your favorite vegetables or meats.
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 120mg
