Frittata Egg Muffins made 3 Ways are super simple to prepare for a grab and go breakfast!
Use my flavor combos or your favorite add-ins to create your own breakfast masterpiece!
Morning time is hectic around these parts, which is why I love prepping these delicious and easy Breakfast Egg Muffins for the week. Even my kids love to get in on the action and come up with new flavor combinations! These egg muffins are great if you’re trying to go low-carb or on a keto diet.
Basic Frittata Egg Muffins Recipe
The base recipe for my Frittata Egg Muffins is very simple and only requires a handful of ingredients.
- Eggs
- Heavy Cream
- Diced Onion (or onion powder if desired)
- Salt & Pepper
PRO TIP: Make sure you whisk your frittata muffin ingredients really well, so that the mixture is a pale yellow.
Egg Muffin Ingredient Add-Ins
You can customize these mini frittatas with just about anything your heart desires! Having trouble deciding what to add? Think about your favorite omelette ingredients! Or better yet, give these simple flavors a try!
Tomato, Mozzarella & Pesto
All you need is three additional ingredients to the base recipe above to create this delicious, Italian-inspired frittata muffin. A few halved grape tomatoes, a sprinkle of shredded mozzarella and a drizzle of prepared basil pesto. Use my homemade basil pesto or store bought!
Bacon, Cheddar & Chives
Crispy bacon, mild cheddar cheese and a sprinkle of fresh chives make this classic flavor combo a kid favorite!
Mushroom, Garlic & Peppers
One of my favorite omelette flavors blends perfectly into a mini frittata. Sliced mushrooms, diced red bell peppers and minced garlic make for a delicious combo.
Muffin Tin Frittatas
These frittatas are similar to a quiche, in that the filling is made primarily of eggs, but unlike a quiche because it has no crust. That means that these delicious frittatas are gluten free and even easier to prepare.
We love serving these with a dash of hot sauce, sliced avocado and diced tomatoes. My kids love adding a dollop of sour cream on top too.
PRO TIP: Try placing the warm egg muffin between two toasted english muffin slices for a quick breakfast sandwich!
How Do You Keep Egg Muffins From Deflating?
You’ll notice that when baking, your egg muffins will rise nice and tall. They’ll puff up and look gorgeous and once removed from the oven, they’ll fall back down to a flatter top.
They should not concave!
If you find that your egg muffins have fallen below level, it’s most likely due to them not being fully cooked yet.
How Long To Bake Egg Muffins?
What I’ve found after much trial and error, is that the egg cups need between 15 to 17 minutes of cook time.
The more moisture-rich add-ins (tomato, pesto, mushrooms, peppers, zucchini, mozzarella) will make the egg cups take longer to bake, while the more dense add-ins (bacon, cheddar, broccoli, sausage) allow the egg cups cook in less time.
Verdict – just keep an eye on them while they’re baking and once you see the tops of them not jiggle and lose their shiny top you should be good.
Tips and Tricks for Making Perfect Egg Muffins:
- Make sure to grease your muffin pan with non-stick spray or use silicone liners for easy removal.
- Fill your muffin cups up to 3/4 of the way with the egg mixture. The eggs will rise when baking and you don’t want them to overflow!
- Don’t overcook your egg muffins or they will become dried out and rubbery. Cook just until the center is set.
- Let the muffins cool slightly before running a plastic knife or spatula around the edges of the muffins to remove them.
How To Store Egg Muffins
Storing the cooked Frittata Egg Muffins is super simple! Let them cool completely then wrap them individually in plastic wrap. Place the wrapped muffins in a zip close bag in the refrigerator for up to 6 days, or in the freezer for up to 2 months!
How to Reheat-
Simply unwrap the egg muffin and then wrap in a damp paper towel. Microwave on a microwave safe plate in 20 second increments until heated through.
More Breakfast Recipes To Try:
- Bacon Cheddar Quiche Recipe
- Breakfast Casserole Muffins
- Fluffy Scrambled Eggs
- Tailgating Breakfast Sandwiches
Breakfast is ready in no time with this simple and delicious Frittata Egg Muffin Recipe!
Frittata Egg Muffins 3 Ways
Ingredients
- 12 large eggs
- 2 tbsp heavy cream
- 2 tbsp onion, finely diced
- ½ tsp salt
- ¼ tsp black pepper
Optional Frittata Add-Ins
- diced tomato
- mozzarella cheese, shredded
- basil pesto
- bacon, cooked crisp & crumbled
- mild cheddar cheese, shredded
- mushrooms, sliced
- red bell pepper, diced
- garlic, minced
Instructions
- Preheat oven to 350° F. Coat a 12 count muffin tin with non-stick spray or line with silicone muffin cups.
- Combine the eggs, heavy cream, diced onion and salt and pepper in a large bowl and whisk to combine, until the mixture is a pale yellow.
- Divide the egg mixture between the 12 cups and add in your favorite toppings as desired, making sure to not fill the cups more than 3/4 of the way full.
- Bake for 15 to 17 minutes, until the center of the egg cups are set and no longer shiny on top. Let them cool for a few minutes before removing from the cups. Enjoy right away or let cool completely, then wrap and store in the fridge.
These were really good! I made them with ham, onions, multi-colored peppers and mushrooms so they were pretty, too.
Lessons learned:
– I thought I’d be really clever and use cupcake liners. Don’t. They are hard to peel off.
– Shawn recommends filling the regular size muffin pan cups 3/4 full; I would recommend 1/2 to 3/4 full. I got a little too generous and they spilled over the edge. It also extended the baking time by several minutes. They were a little ugly when they came out of the oven but so delicious! I will definitely try again!
Can they be frozen and must they be thawed before you reheat?
If I freeze them. Do I need to thaw before heating? Or add to the cooking time if cooking from frozen?
IS this a regular cupcake pan or a mini muffin pan?
I can’t tell either! I would guess standard cupcake pan, as 12 large eggs would make more than 12 mini muffins, I’m sure! Should specify.
This recipe is for a standard 12-cup muffin pan.
Regular muffin pan.
Could I use half and half for the heavy cream, since I don’t usually by that. Iread some where for a heavy cream sub you could add the half and half plus about 2-3 Tablespoons of melted butter. Do you think this would work?
Do the vegetables need to be sautéed before adding them to the eggs?
I do not sauté them before adding to the eggs, but you can definitely do that to enhance flavors. 🙂
Can these be made with egg whites?
I haven’t tried it with egg whites, but if you do, let us know how it turns out!
I was wondering the same thing. Have you tried it?
This is such a delicious, healthy breakfast or snack ! I love that you can freeze or stay in refrigerator for up to 6 days!
So glad you enjoy them Fran!
great idea, my diet calls for a morning protein and i’ve fallen into the habit of frying eggs, but these would save a lot of time! So thank you and for all three versions!