Simplify your breakfast routine with Make Ahead Breakfast Frittata Muffins! Made with eggs, milk, potatoes, ham, peppers, spinach and cheese. Makes 12 egg 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!
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.
Easy 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.
What ingredients do you need to make frittata 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 do you make breakfast frittata muffins?
These easy egg muffins come together in just a few minutes.
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 do you store egg frittata 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.
Can you freeze egg frittata muffins?
Yes! 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 do you reheat frozen breakfast muffins?
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.
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 make other substitutions for this recipe?
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 the 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.
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.
If you want to try another recipe, try this recipe for Turkey & Broccoli Egg Frittata Muffins.
For more egg muffin varieties, try these:
For more breakfast favorites, check out:
Pin this Make Ahead Breakfast Frittata Muffins recipe for later!
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.
- 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
- 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 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.
- 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 an glass storage container for up to 4 days.
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 muffin
Amount Per Serving: Calories: 122Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 168mgSodium: 202mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 9g