Posts Tagged ‘breakfast’

Mini Frittatas Recipe

Mini Frittata PlatedI take a lot of the food I make to J’s playgroup. We will often get together at a park or someone’s house in the morning and make it a pot luck. I’ve been making these mini frittatas for quite awhile now. It’s become my de facto dish.

My recipe is based on Giada De Laurentiis’ mini frittata dish, but I alter quite a bit. Click that link and you’ll go to her original recipe.

I usually make two kinds of frittatas. The first is just egg and cheese. To the other half of this mixture, I’ll usually add something like sausage. I typically use vegetarian sausage…I get a big box of Morningstar Farm’s sausage patties (not the maple flavor – yuck) from Costco. However this time I had leftovers from making Sausage, Mushroom and Broccoli Calzones so I used some of that. It was delish!

Here’s my soapbox disclaimer…use organic ingredients whenever you can!! Substitute conventional if you must, but I’m really trying to cut back on my GMOs!

Greased Muffin Tin

This pan may look like it has enough cooking spray in it, but it doesn’t!! I forgot to spray the sides and it was a real b*tch to clean.

Get out your 24-cup mini muffin pan and liberally spray it with cooking spray. I didn’t spray enough and it took forever to clean the darn thing. (Thanks to my husband for scrubbing the pan for me!)

Crack your organic eggs into a large bowl and add salt and freshly ground organic pepper.

Frittata Cracked Eggs

Remember to crack your eggs in a perfect circle/flower shape. KIDDING!! I didn’t even realize this was how I cracked them until I loaded this picture onto my computer.

Whole milk for the frittataMeasure out a half cup of organic milk, pour it in and whisk everything together.

This is where I stopped the process to make both kinds of frittatas. I poured half of the mixture into a 2-cup pyrex and then added a handful of shredded cheese. Pouring the eggs into a measuring cup makes it very easy to fill the muffin tin.

Pour the egg mixture for your frittata into a Pyrex.

I poured the egg and cheese mixture into as many tins as it would fill. The cheese sinks to the bottom of the measuring cup so you may have to scoop a little out to make sure each frittata has cheesey goodness inside. Side note: I ended up overfilling them (keep reading for further clarification).

Then I poured the remaining eggs from the large bowl into the pyrex and added about a half cup of the calzone mixture. I chopped it up into small pieces. Once added to the eggs, I put in a handful of shredded mozzerella cheese. You can use almost any filling in these frittatas. I hate to waste food so this was one way to use up my left overs.

Frittata sausage filling from leftover calzone

Now we see the result of overfilling the trays. Giada’s recipe says it makes 40 mini frittatas. HA! This time I got 23. In hindsight, I do fill the cups almost 3/4 full and that’s too much. I’d say 1/3 full would be better.Frittata Filled Tray

Frittata Cooked

This picture was taken as soon as them came out of the oven and I set them on the counter. Already the plain egg and cheese frittatas are deflating. The sausage filled ones don’t puff up as much.

Bake at 375° until the center of the eggs are not shiny. The original recipe says to bake for 8 – 10 minutes but mine took 14 minutes. I set my time for 8 minutes, checked them and saw how uncooked they looked. I put them in for 3 more minutes…checked again and decided they needed 3 additional minutes.

When you first take them out of the oven, they will be puffed up and beautiful. Then 5 seconds later they deflate.

Mini Frittatas
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American, Italian
Serves: 24 - ish
  • Nonstick vegetable oil cooking spray
  • 8 large organic eggs
  • ½ cup whole organic milk
  • ½ teaspoon freshly ground organic black pepper
  • ¼ teaspoon salt
  • ½ cup grated cheese
  • ½ cup chopped sausage or other filling (optional)
  1. Preheat oven to 375°F.
  2. Spray a 24-cup mini-muffin tin with non-stick cooking spray.
  3. Whisk eggs, milk, black pepper and salt together in a large bowl.
  4. Pour mixture into a measuring cup and add the cheese and sausage (or other filling) if using.
  5. Fill each cup about ½ full.
  6. Bake at 375°F and check after 8 minutes. Cooking times will vary depending on your ingredients and how full you make the muffin tins.

Healthy-ish Banana Bread Mini Muffins Recipe

Banana MuffinsI try to eat more health food than junk food…try, anyway. I do eat organic whenever possible so the recipe below is best made with organic ingredients. I’ve modified a wonderful recipe by Elise Bauer over at You can find the original recipe here.

I like to make mini muffins because they’re an easy snack for J to eat. Since she’s almost 4, she thinks I’m saying “Minnie” muffins instead of mini so she gobbles them up, probably expecting her beloved mouse to appear when she’s finished. Gotta love phonics!

In all of my cooking, I use organic ingredients whenever possible, but you can also swap for the conventional counterpart.

Healthy-ish Banana Bread Mini Muffins Recipe
Prep time
Cook time
Total time
Recipe type: snack, breakfast
Cuisine: American
Serves: 24
  • 2-3 ripe organic bananas, peeled *
  • ⅓ cup melted organic unsalted butter
  • ½ cup of organic sugar
  • 1 organic egg, beaten
  • 1 teaspoon organic vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • Pinch of salt
  • Dash of organic cinnamon
  • Dash of organic nutmeg
  • 1 cup all-purpose organic unbleached flour
  • ½ cup organic whole wheat flour
  • 2 tablespoons organic flax seeds or chia seeds (optional)
  • Cooking spray (canola preferred)
  1. Preheat the oven to 350°F and spray the bottoms of a 24-cup mini muffin pan with canola oil.
  2. Smash the ripe bananas with a fork until smooth in a medium sized bowl.
  3. *Sometimes I add a grated carrot or grated zucchini in with the banana. Swap a banana for a zucchini...your kids (or husband) will never know! If you use zucchini, grate and then squeeze out the excess water.
  4. Stir the melted butter into the mashed bananas / vegetables.
  5. Mix in the baking soda, baking powder, cinnamon, nutmeg, salt and flax seeds.
  6. Stir in the sugar, beaten egg, and vanilla extract.
  7. Mix in the flour. The consistency may be thick and that's ok.
  8. Drop a full teaspoon into each muffin tin. Bake for 18 - 20 minutes at 350°F. Test with a toothpick at 18 minutes. You don't want overcooked lumps of coal!
  9. Remove from oven and cool on a rack for 5 minutes. Remove muffins and continue to cool on a rack.
  10. Enjoy!



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