The solution to all your brunch needs.
Breakfast is unlike any other meal. At dinner, or even lunch, it’s too much trouble to make a different dish for everyone. So if one person is eating meat loaf and peas, everyone is eating meat loaf and peas.
But at breakfast, you can have one person eating toast and coffee, one having corn flakes, and a third eating scrambled eggs. No big deal. They’re all quick to fix, so within reason, you can have whatever you want.
Now, brunch isn’t quite breakfast, but it isn’t quite lunch either. So a good brunch menu is a compromise between the free-for-all of breakfast and the one-size-fits-all of dinner. And one way to do that is to make a single dish that everyone at the table can customize to their tastes. Like, for instance, these Mini Frittatas.
Just whisk up some eggs, then offer a choice of add-ins for everyone. For my Mini Frittata Brunch Bar, I had ham, bacon, spinach, broccoli, sausage, cheese, and banana peppers. So we had some mini frittatas with meat, and some without…some heavy on the cheese, some loaded up with veggies. Something in fact, for everyone.
And if you can’t make up your mind, no problem; since these are mini frittatas, you can try two different kinds. So you can have it your way, even if you can’t decide which way that is.
Mini Frittata Brunch Bar
Makes 12 regular sized muffins (suggested serving: 1 per child, 2 per adult)
- 10 eggs (or for a lighter version – 6 eggs and 4 egg whites)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper (optional)
- a variety of add-ins such as: diced bacon, sausage, broccoli, peppers, spinach, cheese, tomatoes, onions, etc…non stick spray
- Preheat oven to 350°F. Prep any add-ins you are going to use. Make sure all meat is already cooked. It’s also best to cut things into small pieces so you don’t have huge chunks siting in your frittat
- Whisk together eggs, salt and optional pepper. I say this is optional because some kiddos will think the pepper is too spicy. You know your family, so use your best judgement.
- Spray muffin tin with non-stick spray. Fill each muffin tin 2/3 the way full with beaten eggs. Add in a couple teaspoons of your favorite add-ins.
- Bake at350°F for 20 -22minutes (check them at 20 and then keep an eye on them) The frittatas should look puffed up, but set in the middle. Once you remove them from the oven to cool, they will flatten out and look like this.
Note: These can be stored in the fridge for 3 days to be reheated for breakfast later in the week! YAY!
Here are more breakfast recipes we love!
- Freezer Friendly Breakfast Burritos
- Easy Cherry Cheese Danish
- Cheesy Egg Crescent Roll Casserole
- Biscuits and Gravy Breakfast Casserole
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Mini Frittata Brunch Bar
Ingredients
- 10 eggs or for a lighter version - 6 eggs and 4 egg whites
- 1/2 teaspoon salt
- 1/4 teaspoon pepper optional
- a variety of add-ins such as: diced bacon sausage, broccoli, peppers, spinach, cheese, tomatoes, onions, etc...
- non stick spray
Instructions
- Preheat oven to 350°F. Prep any add-ins you are going to use. Make sure all meat is already cooked. It's also best to cut things into small pieces so you don't have huge chunks siting in your frittata.
- Whisk together eggs, salt and optional pepper. I say this is optional because some kiddos will think the pepper is too spicy. You know your family, so use your best judgement.
- Spray muffin tin with non-stick spray. Fill each muffin tin 2/3 the way full with beaten eggs. Add in a couple teaspoons of your favorite add-ins.
- Bake at 350°F for 20 -22 minutes (check them at 20 and then keep an eye on them) The frittatas should look puffed up, but set in the middle. Once you remove them from the oven to cool, they will flatten out and look like this.
- Note: These can be stored in the fridge for 3 days to be reheated for breakfast later in the week! YAY!
Recipe Notes:
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Donna says
There are 10 of us and this looks to be a great idea
Corey says
YAY! I hope you all love them!
Twila says
Hi there I was wondering if you can freeze the mini egg frittatas? I would like to make them ahead for the week.
Thanks
Corey says
Yes, I have done that many times for easy meal prep!
Minnie@thelady8home says
That sounds mindblowing!!! Fabulous!! Its looking so tempting, feel like having one from your plate. 😀
c says
Spray the tins with petroleum based products then eat it!!! No way!
Corey says
Hi Cindy! I don’t know what kind of spray you use, but my coconut oil spray only has coconut oil as the ingredient. I hope that helps 🙂
Jean | DelightfulRepast.com says
Corey, for some reason this made me think about my junior high days and how much fun this would have been for slumber parties. With six girls, each could have two mini frittatas. Perfect!
Katharine in Brussels says
Slumber parties! Great idea!
Corey, an idea this good can’t just wait for once a week brunch. I’m gonna try it out this Sunday with my preschoolers and cool a couple of their creations in the fridgefor lunchboxes (along with bacon pancakes–how awesome!). Also think this is a brilliant idea for making a variety of finger foods for toddlers, so that each frittata has a diff taste. Thanks!
Franklin Troiso says
Just giving these a try using mini muffin tins for just a few people this morning for breakfast. Looks good to me.
Franklin Troiso says
I just finished making them in my mini muffin tin and they were terrific. Thanks
Corey says
Awesome Franklin! I am so happy you loved them 🙂
Amy says
Love this, my son will enjoy helping me make this (and of course eat it). Lunch sorted for tomorrow!
jenna says
Do you think I could freeze these?
KerryJ says
Could these be made in a regular size cupcake muffin pan?
Corey says
Yes, this recipe uses regular sized muffin pans.
Mary Pay Higley Mary Pat Higley Mary Pat Higley says
Great idea and makes it fun for your guests to custom make their food
Krissi G says
Can these be frozen and then nuked in a microwave? If so, how long do you think they will remain edible? As well as, how long to nuke them for?
Corey says
Yes you can Krissi. You can freeze them up to 2 months or keep them in the fridge for 3-4 days. If frozen would reheat them in the microwave at 50% power, 30 seconds at a time.
Angela says
Loved the concept of these. Second time added a little milk to the egg mixture which made them a fluffier. Delicious, easy, and fun for a group!