Mini Frittata Muffins with Dill
Mini frittata muffins are the breakfast you didn’t know you were missing! These little bites of fluffy goodness are packed with protein and colorful veggies, making them a nutritious and fun option for busy mornings or relaxed brunches. I still remember the first time I whipped them up for a weekend gathering. As the muffins baked, the delightful aroma of eggs mingled with the savory scent of cooked bacon and bell peppers filled my kitchen, drawing everyone in like a favorite song on the radio. Each muffin turned out perfectly puffed and golden, leaving my loved ones raving about how delicious and wholesome they were.
Table of Contents
Not only do these mini frittata muffins taste fantastic, but they’re also incredibly versatile. They can easily be tailored to fit your personal taste or what you have on hand, whether that means swapping out cheddar cheese for something sharper or adding in seasonal ingredients. The best part? They come together in just about 10 minutes of prep, making them a fantastic option for busy mornings or even as snacks throughout the day. I can’t wait for you to try these Mini Frittata Muffins with Dill; they are sure to become a staple in your kitchen!
Why You’ll Love This Recipe
- Simple & Quick: Ready in under an hour, perfect for those rushed mornings.
- Irresistible Flavor: Savory cheese, fresh veggies, and crispy bacon combine to delight your taste buds.
- Eye-Catching Appeal: Adorable bite-sized portions are always a hit, making them great for gatherings.
- Flexible Serving: Perfect for breakfast, brunch, or even a snack for the kids!
- Diet-Friendly Options: Easily adapt with your choice of vegetables or omit cheese for a lighter version.
Ingredients You’ll Need
- 6 large eggs: The base of your frittata muffins. Fresh eggs yield the fluffiest results.
- ¼ cup milk: Milk adds creaminess; you can substitute with almond milk for dairy-free options.
- ½ cup shredded cheddar cheese: Adds richness and flavor. Feel free to use a cheese of your preference!
- ¼ cup diced bell peppers: These add crunch and a pop of color. Mix and match colors for visual appeal.
- ¼ cup chopped spinach: Fresh spinach packs in nutrients and a lovely green touch.
- ¼ cup cooked crumbled bacon (optional): For those who want a savory kick, bacon makes everything better!
- Salt and pepper to taste: Essential for flavor enhancement, adjust based on your preference.
- Oil or butter for greasing: Prevents sticking; use whatever you have on hand.
How to Make Mini Frittata Muffins with Dill
Preheat Oven: Start by preheating your oven to 180°C (350°F). While this is happening, generously grease a muffin tin with oil or butter to prevent sticking.
Mix Ingredients: In a medium-sized mixing bowl, whisk together 6 large eggs, ¼ cup milk, and ½ cup shredded cheddar cheese. Season the mixture with a pinch of salt and a few cracks of fresh pepper to enhance the flavors.
Add Fillings: Gently fold in ¼ cup diced bell peppers, ¼ cup chopped spinach, and if you’re using them, add ¼ cup cooked crumbled bacon. Give everything a good stir until well combined, ensuring that all the ingredients are evenly distributed.
Bake: Pour the egg mixture into the prepared muffin cups, filling each about ¾ full. Bake in the preheated oven for 18–20 minutes, or until the muffins are puffed up and golden brown around the edges. Keep an eye on them as they bake, enjoying the delicious aroma filling your kitchen.
Storing & Reheating
To store, allow the mini frittata muffins to cool completely before placing them in an airtight container. They can be kept at room temperature for up to 2 hours or in the refrigerator for up to 5 days. If you want to make a big batch, consider freezing them for up to 3 months. Just wrap individually in plastic wrap or place in a freezer-safe container. To reheat, pop them into the microwave for about 30–45 seconds, or until heated through. Just know that the texture might be a bit softer after freezing, but a quick spell in the oven can help restore some crispness.
Chef’s Helpful Tips
- Make sure your eggs are at room temperature for fluffier muffins; they combine better this way.
- Avoid overfilling the muffin cups to prevent overflowing; leave a little space at the top.
- Mix and match your vegetables based on what’s in season or what you need to use up.
- If you love herbs, consider mixing in some fresh dill for a bright flavor twist!
- These muffins can be made ahead of time and refrigerated or frozen—great for meal prep!
Each bite of these Mini Frittata Muffins with Dill encapsulates the beauty of a simple breakfast that caters to everyone’s tastes. Feel free to add more of your favorite ingredients and make the recipe uniquely yours. The combination of fluffy eggs, savory bodies, and hints of cheese is both comforting and satisfying. Invite friends over or make a batch just for yourself, tuck into these delicious bites, and find out why they’re a hit.
Recipe FAQs
Can I make these mini frittata muffins ahead of time?
Absolutely! You can prepare them a day in advance and store them in the refrigerator until you’re ready to bake. Alternatively, bake a batch and heat them up when needed.
How can I customize the fillings?
Feel free to mix up the ingredients based on your preferences! Swap out bacon for sausage, use broccoli instead of spinach, or change the cheese to feta for a Mediterranean flair.
Can I freeze mini frittata muffins?
Yes, freezing them is a great option! Once fully cooled, wrap each muffin in plastic wrap and freeze for up to 3 months. Just reheat them in the microwave or oven when you’re ready to enjoy.
What can I serve with mini frittata muffins?
These muffins pair beautifully with fresh fruit, a light salad, or even a dollop of salsa or hot sauce for an extra punch of flavor. They’re perfect for brunch spreads!
More Breakfast Recipes
- Cranberry Pecan Turkey Salad
- French Toast Cups
- Lemon Fudge
- Valentine’s Brunch Croissant Bake
- Romantic Brunch Ideas Pink Pancakes
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Mini Frittata Muffins with Dill
- Prep Time: 10 minutes
- Cook Time: NO DATA
- Total Time: 0 hours
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Mini Frittata Muffins with Dill are bursting with flavor and made simply with eggs, cheese, and fresh veggies. Perfect for a quick breakfast or snack, they offer a wholesome bite that’s both satisfying and healthy, ideal for busy days.
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 diced bell peppers, spinach, and optional bacon.
- Pour the mixture into the muffin cups and bake for 18–20 minutes until puffed and golden.
Notes
Feel free to substitute other vegetables based on your preference.
These muffins can be refrigerated and reheated in the microwave for a quick breakfast option.
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 120mg
