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!

Frittata Egg Muffins 3 different ways on a serving platter.pinterestMorning 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

Frittata ingredients: Eggs, Heavy Cream, diced onion and salt and pepper in a large mixing bowl.

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!

Egg Muffins in a muffin tin with different toppings in each row.

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.

Baked Egg Muffins 3 ways in a muffin tin

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!

Close up image of mini frittata in muffin tin. Topped with tomatoes and basil pesto sauce.

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.

Three types of egg muffins on a white plate.

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.

Cross-section of a tomato pesto and mozzarella frittata egg muffin.

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:

Breakfast is ready in no time with this simple and delicious Frittata Egg Muffin Recipe!

Frittata Egg Muffins 3 different ways on a serving platter.
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5 from 4 votes

Frittata Egg Muffins 3 Ways

Breakfast is ready in no time with these low carb frittata muffins! Use the base as your starting point and add in your favorite toppings as desired!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 81 kcal
Author: Shawn

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.
Notes
Nutrition facts are based on the base egg mixture - add-ins will change the values. 

Nutrition

Calories: 81kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 189mg | Sodium: 169mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
Keywords: Breakfast, Easy, eggs, frittata, muffins
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
3 Responses
  1. Fran Ivester

    5 stars
    This is such a delicious, healthy breakfast or snack ! I love that you can freeze or stay in refrigerator for up to 6 days!

  2. 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!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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