Simplify your breakfast routine with make-ahead Frittata Egg Muffins! Made with eggs, milk, potatoes, ham, peppers, spinach and cheese. Makes 12 egg muffins.
Make Ahead Breakfast Frittata Muffins
With the new year here, I am committed to making healthier choices in the mornings, but that takes some planning ahead.
These egg frittata muffins are just that: healthy choices that you can make ahead, so breakfast doesn't have to take a backseat to a busy day.
My kids love these savory muffins, which are made with diced ham, breakfast potatoes, eggs, milk, cheese and red bell peppers.
Such simple ingredients, but the flavor combination goes a long way! They remind me of my favorite classic frittata recipe.
These Make-Ahead Breakfast Frittata Muffins are based on a breakfast egg casserole that we make all the time.
We really love these flavors at breakfast, because they're perfect for Breakfast Burrito Bowls too.
Why you'll love this make-ahead breakfast
At my house, I love having breakfast made ahead whether that is these frittata muffins or a sweet breakfast muffin such as these Healthy Blueberry Oatmeal Muffins.
You can make these in the morning and have the rest ready for the week or make them after dinner, so there's no cooking needed in the morning at all.
They take about 35 minutes to cook and only a few minutes to mix all of the ingredients together with minimal chopping.
Fritatta Egg Muffin Ingredients
Here's what to grab at the store to make these savory breakfast muffins:
- 10 eggs
- 1 cup of milk
- 1 bell pepper, diced
- 1 cup of cubed breakfast potatoes
- ½ cup shredded cheese
- ½ cup diced ham
- 1 handful of spinach, ripped into pieces
How to Make Breakfast Frittata Muffins
These easy egg muffins come together in just a few minutes. Here's how to make them, step by step.
1. Whisk together 10 eggs and 1 cup of milk in a mixing bowl.
While whisking, be sure to break the yolks of the eggs as much as possible.
2. After your eggs are whisked together, add in the remaining ingredients and whisk them together.
You'll know if your eggs are whisked properly if most of the egg yolks are broken up and the overall consistency is a creamy pale yellow liquid.
3. Grab a glass measuring cup and scoop out the mixture into your glass. Then fill a greased muffin tin with mixture.
As you're pouring, you may need to use a spoon to get the filling out evenly into the cups. You want to fill your muffin tin almost to the top, leaving about a quarter inch for the muffins to rise.
4. Bake in the oven at 350° for 32 minutes, or until eggs are set.
The egg muffins are cooked when the eggs are "set" meaning they have cooked solid. The egg muffins shouldn't be liquid or jiggle if you shake the muffin tin.
5. Allow the egg muffins to cool in the muffin tin for 3 minutes, until cooled enough to handle.
6. Use a serving knife or butter knife to remove the egg muffin from the muffin tin and place onto a wire cooling rack.
7. If you are serving these right away, you can also move them from the muffin tin to a serving platter.
How to store egg muffins
Storing egg muffins is very similar to storing regular muffins.
If you're storing for later, let the muffins cool to room temperature on the wire cooling rack, then store in an airtight container for up to 4 days.
To reheat, cook them in the microwave for 30-45 seconds.
Stored in the refrigerator in an airtight container, egg muffins will last up to 4 days.
How to freeze egg frittata muffins
Let egg muffins cool to room temperature on a wire cooling rack. Wrap egg muffins individually in plastic wrap or ziptop bags and store them for up to three months.
If you want to use a freezer bag or container, you'll want to quick-freeze the muffins first.
This means you will place the egg muffins in the freezer on a baking sheet or your cooling rack for 15 minutes. Then you can move them to a container or bag.
Quick freezing them helps to ensure that the muffins don't stick together in the bag so that you can more easily pull them out of the container individually.
How to reheat frozen breakfast muffins
Freezing muffins is a great way to prepare make-ahead breakfasts.
Pull however many you need out of the freezer container and microwave them for 1-2 minutes, depending on your microwave.
You can also pull them out of the freezer container the night before and put them in the fridge for easier and more even reheating.
Substitutions & Variations
Sure thing. Be mindful that it may not turn out as intended the first time around.
If you make a substitution, scroll to the bottom of this post and comment and tell me how it goes. Then I'll add the substitutions you've made here, so others will know if it's a successful substitution.
Cheese is one great way to mix up this recipe. I usually use cheddar, but a pepper jack would help these to be spicy muffins!
You can also switch up the meat, and try bits of bacon or sausage instead of ham. Turkey bacon or meat alternatives could also be good, but I've not tried them. Let me know how it goes!
Some substitutions others have made:
Keto Frittata Muffins Variation: Omit the potatoes and substitute heavy cream instead of milk to make these a keto version.
Sausage and Kale Fritatta Muffins: These Sausage Kale Frittata Egg Muffins use sausage and kale for another healthy breakfast option.
Turkey and Broccoli Frittata Muffins: Another favorite of mine is these Turkey & Broccoli Egg Frittata Muffins. They work well as a brunch dish, since the ground turkey in them has more of a lunch vibe.
Can you make these dairy free?
You should be able to substitute your preference of dairy-free milk for these egg muffins.
Cooking time may vary, so be sure to check your egg muffins to be sure they are cooked through.
They will look wet on top if they're not done — we are looking for a slightly browned top that resumes its shape if you press on it.
Can I use other vegetables in this recipe?
You can add other veggies into the mix as well!
Just be mindful of any extra water content they may bring (like zucchini, eggplant, or tomatoes, for example) which may cause the egg muffins to take longer to cook.
More egg muffin recipes
More breakfast recipes
As always, if you make this recipe, I'd love to know how they turn out! Leave a comment with a rating on this recipe to share your thoughts.
Make Ahead Breakfast Frittata Muffins
Simplify your breakfast routine with Make Ahead Breakfast Frittata Muffins. With this delicious recipe, you'll have breakfast prepped for the week. These frittata muffins are packed with flavor and you can even customize them to use up the vegetables you have on hand.
Ingredients
- 10 eggs
- 1 cup of milk
- 1 red bell pepper, diced
- 1 cup of cubed breakfast potatoes
- ½ cup shredded cheddar or Mexican blend cheese
- ½ cup diced ham
- 1 handful of spinach, ripped or chopped into small pieces
Instructions
- Preheat oven to 350 degrees. Grease a muffin tin and set aside.
- Whisk together eggs and milk. While whisking, be sure to break the yolks of the eggs as much as possible.
- After your eggs are whisked together (most of the egg yolks are broken up and the overall consistency is a creamy pale yellow liquid), add in the remaining ingredients and continue stirring.
- Grab a glass measuring cup and scoop out the mixture with your glass measuring cup. Then fill the greased muffin tin with mixture. As you're pouring, you may need to use a spoon to get the filling out evenly into the cups. You want to fill your muffin tin almost to the top, leaving about a quarter inch for the muffins to rise. Repeat process until all muffin tin slots are filled.
- Bake in the oven at 350º for 20 minutes, or until eggs are set. The egg muffins are cooked when the eggs are set and have cooked solid. The egg muffins shouldn't have liquid on top or jiggle if you shake the muffin tin.
- Allow the egg muffins to cool in the muffin tin for 3 minutes, until cooled enough to handle.
- Use a serving knife or butter knife to remove the egg muffin from the muffin tin and place onto a wire cooling rack.
- If you are serving these right away, you can also move them from the muffin tin to a serving platter. If you're storing for later, let the muffins cool to room temperature on the wire cooling rack, then store in a glass storage container for up to 4 days.
Notes
If you are omitting the shredded cheese, add an extra egg.
Feel free to substitute your non-dairy milk of choice if you'd like to make these dairy free egg muffins. Cooking time may vary so just be mindful of that.
For the potatoes, we use the cubed Simply Potatoes
For the ham, I usually try to find the Smithfield Anytime Favorites
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Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 122Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 168mgSodium: 202mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 9g
Akanke says
I made these ham and cheese frittata egg muffins for breakfast this morning and they were delicious! They were so easy to make and I love that I can make them ahead of time. I will definitely be making them again!
I would highly recommend this recipe to anyone looking for a healthy and filling breakfast. ♥♥♥♥
Penny says
So convenient for busy mornings. I love the versatility of adding different veggies and cheeses. They were fluffy, flavorful, and a big hit with my picky kids!
Jane says
These muffins are the best! I love freezing these and then having them for a quick breakfast. Thanks for this yummy recipe!
Kara says
I made these to have during the week and my daughter and I loved them! We'll definitely be making them again.
Wendy says
Made this with half of a leftover green pepper as well as the red pepper and old cheddar cheese -- it was delicious! A perfect make-ahead breakfast for busy mornings.
Briana says
If you only wanted the cheese and veggies (no meat or potatoes) what would the amounts be for each ingredient?
Madison Wetherill says
You could add up to 1 1/2 cups of other veggies but it's not needed! These would be delicious with just veggies and cheese as well.
Vladka says
I used bacon instead of ham, making it a comforting breakfast for my two teenagers.
Madison | A Joyfully Mad Kitchen says
Bacon is a perfect substitution!
Rose says
This frittata egg muffins recipe is delicious and easy to make. I'm planning to make it on Easter morning breakfast. Thanks! xx
Madison | A Joyfully Mad Kitchen says
Perfect idea for Easter!
Shruthi says
These were so easy to make. I swapped the ham for some mushrooms, and they tasted delicious!
Madison | A Joyfully Mad Kitchen says
Love that! Adding veggies is a great idea
Addison says
These were such a delicious breakfast on the go! Love the hearty flavor and the added protein.
Madison | A Joyfully Mad Kitchen says
So glad you enjoyed it!
Christopher says
Hello - I am thinking of using pancetta as the ham. Will that work? Or is it to much fat?
Thanks
Madison | A Joyfully Mad Kitchen says
I don't think it will affect the cooking of the muffins! So as long as it is not too much fat for your taste it should taste delicious!
Tina says
I used vegetable and generously covered each muffin cup. They still stuck to the sides and bottom. Any suggestions?I also thought the recipe could have suggested adding salt and pepper to taste.
RE says
Can these be frozen? I’m a single girl who will be making these for myself.
Madison | A Joyfully Mad Kitchen says
Yes, you definitely can! The post has instructions for freezing and reheating 🙂
Katy Waddell says
I substituted Canadian bacon for the ham and added a little garlic and onion powder. This recipe is definitely a keeper, thank you for sharing.
Madison | A Joyfully Mad Kitchen says
I've also used Canadian bacon in these! Super delicious as well. I'm so glad you enjoyed them!
Janet says
I will driving to a friends house for about 3 hours, how will these muffin hold up for that period of time and not be refrigerated?
Madison | A Joyfully Mad Kitchen says
If possible, I'd recommend having them cold to begin with and including an ice pack or bags of ice for your travels. Better to be cautious about food safety 🙂
tami says
can these be served either hot or cold?
Madison | A Joyfully Mad Kitchen says
My son tends to like them cold 🙂 As long as you're following safe food handling, it should be fine! Totally a personal preference.
tami says
do i have to saute the peppers and potatoes just to soften or will they cook completely in the muffin tin.
i have some people at work that do not like crunchy veggies.
Madison | A Joyfully Mad Kitchen says
I use the Simple Potatoes brand potatoes, which are already kind of softened, so those are definitely cooked. You could definitely saute the peppers to be sure they are cooked to your preference, but they are usually soft!
Carol L says
I know, I dislike comments where they ask you to 'ok' other ingredients/substitutions! I'm on the Keto diet, which eliminates the potatoes. Do you suppose I could substitute some blanched almond flour instead? I'm at my wits end to find good tasty recipes on Keto! Well, maybe I'll just try it myself and let you know!
Thanks for the recipe!
Madison | A Joyfully Mad Kitchen says
Hi Carol! Just omit them- it's not necessary for holding the muffins together, just for taste! You may just want to add an extra egg or some extra cheese. Do let me know how it goes! 🙂
Madison | A Joyfully Mad Kitchen says
I think this would be keto friendly, too? https://joyfullymad.com/turkey-broccoli-egg-frittata-muffins/
Carol L says
Yes, perfect. I simply replaced the milk with heavy cream, and voila! Keto Breakfast Frittata Muffins!
Madison | A Joyfully Mad Kitchen says
Yay!! Glad it worked for you.
Theresa says
I am looking to make these for my breakfast for the week. I need something easy I can grab and go. Your directions say to store in an airtight container - did you store at room temperature? Do they need to be refrigerated or frozen? Do you throw them in the microwave before eating?
Thanks!
Madison | A Joyfully Mad Kitchen says
No definitely store in the fridge. I'd let them cool a bit before putting them in the container, then store in the fridge for the week. And yes, pop them in the microwave for 30-45 seconds and enjoy!
Ann Matie says
I made these for a birthday brunch my daughter was having for my one-year-old granddaughter. Everybody loved them they were a hit! I mixed them in a glass bowl exactly like the one pictured in a link that you gave. When you say to pour them into the muffin tins I did that but it just went everywhere. How did you manage to do that and get evenly distributed items in each muffin?
Madison | A Joyfully Mad Kitchen says
I'm so glad you guys enjoyed them! I would try to use a mixing bowl with a pouring spout or use a liquid measuring cup to pour out the mixture into the muffin tins. Hope that helps for next time 🙂