I have never been much of a breakfast person. Well, unless its a jumbo double chocolate chip muffin which has been heated up in the microwave for 25 seconds so the chocolate chips just barely start to melt and then each bite just warms you up a bit as you devour the entire thing in less than 2 minutes. But, like I said, I have never been much of a breakfast person. I usually just grab a glass of Orange Juice, maybe a few pieces of dried fruit and call it a meal. Lately, since I have been training for my half marathon, I am having to eat a little more of a substantial breakfast so I can get through my runs with plenty of energy.
The last thing I want to do in the morning is make a mess of my perfectly cleaned kitchen which is why these mini frittatas are the perfect thing for me! You can make them with any vegetables you have laying around your kitchen, a bit of cheese and any herbs you have as well and you have yourself one perfect breakfast! The even better thing about these is that you can make them once or twice a week and then just grab one of two out of the fridge as you need them. Its seriously simple. And delicious. And perfect…
Print This PostMini Egg Frittatas
Ingredients:
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
1 small onion, diced
1 cup Parmesan cheese
8-10 eggs, beaten together
2 tbsp chives
salt and pepper to taste
olive oil for drizzling
Preheat oven to 350 degrees. In a large 10 inch skillet heat the olive oil over medium high heat. Saute the diced zucchini, onion and red and yellow bell peppers for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the sauteed vegetables to individual muffin molds.
In another bowl, whisk together 8 eggs and season with salt and pepper and add the chopped chives. Fill the remaining area in the muffin tin with the egg and stir the ingredients together. Sprinkle the top with the Parmesan cheese. Bake in the oven for 10-12 minutes until the eggs are completely set. Serve warm or cold.
These are so adorable. They are the perfect size! I am a chocolate chip muffin kinda breakfast person, too.
Yum! All of my favorite ingredients!! I wish I had these right now!
Hey, Gaby, I just found your new site via foodbuzz. I don’t know how I lost touch but I subscribed to your new feed now! Those mini frittatas look absolutely scrumptious and so adorable!
I am not an egg person, I stick to oatmeal, but Josh loves eggs. I will have to make these for him! They are super cute!
These look perfect for a quick breakfast! I bring breakfast to work every day, so this would work great for me. plus mike loves eggs! Can’t wait to try these.
I love when recipes use muffin tins in an unconventional way! Great recipe!
Yes, you sure do need to eat a great breakfast when training for a half marathon. Is it your first? Which one are you running? The 1/2 is a great length. Not too hard on the body, it gets you really strong in mind and physique. Perfect distance! (also clues you in to decide if you wanna run a full)
Great recipe! Love the grab and go concept. My idea of fast food is something very healthy, tasty & homemade that I can grab from the fridge on a whim. This would be it!
These look great, Gaby – I have some leftover sauteed kale in the refrigerator at home right now. Frittata for breakfast tomorrow! Thanks!
Great idea! Why didn’t I think of this? I usually rush out the door and eat my made-ahead oatmeal (with blueberries and walnuts) at work. I love oatmeal but I will add this variety to my usual routine.
these are so adorable, bite size delicious
This sounds fantastic!! It is perfect to use all my vegetables I have sitting around for this recipe! Great pictures Gaby!
These look wonderful! I make these for breakfast too, so easy to grab and go! A perfect breakfast! Beautiful shots too
This is a great idea for breakfast on the go!
This is such a fabulous idea! I sometimes want eggs for breakfast but don’t have time or don’t want to go through the trouble of making them… premade little frittatas would be perfect! I recently made mini quiche (which I haven’t gotten around to posting yet), but I feel like those would be a great breakfast option too… although not as easy as frittatas since you’d have to make crust. Love all the veggies you used in these too!
I am making these ASAP. I love fritattas and the idea of making mini ones to go is awesome.
I am a big breakfast lover but have a hard time having eggs for breakfast. I think that these frittatas would be perfect for my children, with a side of Ratatouille.
Love how these are packaged so perfectly
Beautiful recipe!
Lovely photos-and what a perfect idea for a grab and go breakfast!
Hi Gaby! What a great idea! I’m going to link to this on my Glamour magazine health and fitness blog, Vitamin G, tomorrow morning. I will give you attribution for the photo, of course (hope that’s OK!), and will hopefully send some traffic your way. My readers will love this! Yum! xo (Such a beautiful blog–I will be checking back regularly!).
Can you use Egg Beaters? These sound delicious!!
Jules – YES!! You can totally use egg beaters, or egg whites! Whatever you prefer!
Hi Gaby!! These look delicious but, what is the serving size and, how many calories is a serving? I was also thinking about substituting some of the veggies. I love to make tomato, onion, and fresh jalapeno omelettes, I know tomatoes have lots of water in them but, i could probably squeeze the seeds out of the tomato before cooking right? Thanks!!
Excellent idea! I hate fixing breakfast, so this will be a perfect make ahead sort of thing!!
Good simple recipe! How many minutes should I bake them for if I want to make these in regular sized muffin tins? Thanks!
Doreen – I would bake them for about 15 minutes until the egg isn’t runny anymore. You could also broil them for the last 90 seconds to brown the top and cook all the egg!
These look super. My only worry is that they taste toooo eggy. Do they? I personally don’t like my eggs runny in the least bit so are they relatively softer in the middle or do they hold themselves? I’m so tempted to try these anyway!
Hi there – i’ve been looking for new ideas for my other half, he works nightshift a lot & usually toasts rolls with cheese/ham etc for breakfast before he heads home in the morning but is gettin bored of this & well it’s not very healthy all the cheese!
Sorry – i’m rattling on!! What i wanted to ask was how long these would keep in the fridge? Or can i freeze them? My brain has switched off!!
Thanks in advance
they look amazing & i’ll be making them this weekend anyway to try!!
Um, GORGEOUS! Holy food styling! This one’s a cover photo.