Mini Breakfast Frittatas

I don’t purchase any particular food more than I do eggs.

We eat at least 2-3 dozen per week.

The kids and I eat eggs most mornings, I typically bake like a mad women, and when Ryan is home he makes 3 egg omelets like they are going out of style.

The BEST Frittata Muffins | This gluten-free healthy recipe is perfect for an easy school day breakfast for the kids. These low carb and clean eating mini egg muffins are just what you need to make your mornings easy. Use any veggies you have on hand like zucchini, onion, spinach, carrots, anything! These muffins can be made Paleo or Whole30 if you omit the cheese and use ghee. Need a protein-packed lunch meal idea? Pack these!

I am so excited to share one of my favorite egg recipes with you! These Mini Breakfast Frittatas are simple to make and packed to the brim with healthy whole foods.

I throw in whatever veggies I have on hand. Typically, that includes zucchini and onion, but the possibilities are endless. Carrots, winter squash, garlic, eggplant. Go crazy!

The BEST Frittata Muffins | This gluten-free healthy recipe is perfect for an easy school day breakfast for the kids. These low carb and clean eating mini egg muffins are just what you need to make your mornings easy. Use any veggies you have on hand like zucchini, onion, spinach, carrots, anything! These muffins can be made Paleo or Whole30 if you omit the cheese and use ghee. Need a protein-packed lunch meal idea? Pack these!

I never bother peeling the vegetables, but if you are truly trying to hide the veggies in this recipe be sure to remove as much “color” as possible. I did peel the zucchini for these photographs because they look more appealing without a tinge of green.

It is important to me to nourish my family right away in the morning and these Mini Breakfast Frittatas do just that.

Egg muffins are the perfect protein to reheat in a snap on school mornings.

I serve a couple of these along with a homemade muffin and fruit.

The BEST Frittata Muffins | This gluten-free healthy recipe is perfect for an easy school day breakfast for the kids. These low carb and clean eating mini egg muffins are just what you need to make your mornings easy. Use any veggies you have on hand like zucchini, onion, spinach, carrots, anything! These muffins can be made Paleo or Whole30 if you omit the cheese and use ghee. Need a protein-packed lunch meal idea? Pack these!

Not that I need a pat on the back, but the perfecting of this recipe took me FOREVER. The flavors were always there, but the texture was a constant issue. They were either too cake-like or too soggy and wet.

The addition of coconut flour and baking powder seems to help the frittatas rise and retain their cute muffin shape while soaking up the extra moisture.

 

Healthy & Kid-Friendly Mini Breakfast Frittatas #cleaneating #egg #muffins Click To Tweet

 

So go ahead and bake up a batch of these egg-celent breakfast muffins and prepare to be nourished!

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The BEST Frittata Muffins | This gluten-free healthy recipe is perfect for an easy school day breakfast for the kids. These low carb and clean eating mini egg muffins are just what you need to make your mornings easy. Use any veggies you have on hand like zucchini, onion, spinach, carrots, anything! These muffins can be made Paleo or Whole30 if you omit the cheese and use ghee. Need a protein-packed lunch meal idea? Pack these!

How do you like your eggs in the morning? Have you ever made mini frittatas?

Mini Breakfast Frittatas
Print Recipe
This gluten-free healthy recipe is perfect for an easy school day breakfast for the kids. These low carb and clean eating mini egg muffins are just what you need to make your mornings easy. Use any veggies you have on hand like zucchini, onion, spinach, carrots, anything! These muffins can be made Paleo or Whole30 if you omit the cheese and use ghee. Need a protein-packed lunch meal idea? Pack these! To see more "healthified" family recipes check out groundedandsurrounded.com.
Servings
12 mini frittatas
Servings
12 mini frittatas
Mini Breakfast Frittatas
Print Recipe
This gluten-free healthy recipe is perfect for an easy school day breakfast for the kids. These low carb and clean eating mini egg muffins are just what you need to make your mornings easy. Use any veggies you have on hand like zucchini, onion, spinach, carrots, anything! These muffins can be made Paleo or Whole30 if you omit the cheese and use ghee. Need a protein-packed lunch meal idea? Pack these! To see more "healthified" family recipes check out groundedandsurrounded.com.
Servings
12 mini frittatas
Servings
12 mini frittatas
Ingredients
Frittatas
  • 8 eggs
  • 1/4 cup melted butter
  • 1/3 cup coconut flour
  • 1 tsp baking powder
  • 2 cups veggies, roughly chopped onion, zucchini, carrot, spinach, etc
  • 2 Tbsp water
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp ground pepper
Optional topping
  • 1 cup shredded cheese cheddar, Parmesan, your favorite!
Servings: mini frittatas
Instructions
  1. Preheat oven to 400F. Grease a silicone muffin pan with non-stick spray. (I use this pan.)
  2. In a blender, Magic Bullet, or food processor add your 2 cups chopped veggies and 2T water. Blend until smooth.
  3. In a large bowl, whisk the eggs. Then add in all remaining frittata ingredients and mix until smooth.
  4. Pour mixture into the 12 greased muffin cups and sprinkle with shredded cheese. Bake for 30-35 minutes or until the frittata muffins are domed and slightly golden brown on top.
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26 thoughts on “Mini Breakfast Frittatas

  1. VERY excited to try these, Miss Sammi. I love the concept of this but I don’t love the recipe I’ve used in the past. What type of muffin tin do you use? I’ve found that the one I have really cooks the outside too long so it’s kind of tough and burnt tasting.

    1. Johanna, thank you for asking this question as I completely forgot to add what muffin pan I use. I have updated the recipe so it is there now 🙂 I bought this silicone muffin pan along with a mini muffin pan from Amazon. http://amzn.to/29QulyR I still grease the pan even though it is supposed to be non-stick. I have had a mini frittata disaster when I didn’t. Ha! I sure hope you love this recipe! Let me know 🙂

  2. These look amazing and I love to have some simple healthy eggs on hand in the morning. I love to add kale to mind as well.
    Thanks for the recipe,
    Bev

  3. Hi Sammi, These mini frittatas look so appetizing! I find it interesting also that you used coconut flour which soaks up liquid like a sponge! Well done! Blessings, Janet

  4. These look absolutely amazing! I’ve never specifically made mini frittatas before. However, I have made regular sized ones and omlettes in muffin tins. So, I’ve come close! I’m going to have to give these a try especially once the race is on to keep up with summer produce. Thanks for perfecting the recipe! I can’t wait to try it!

    1. Oh Gina, thank you so much for the kind words! You nailed it right on the head, when you are overrun with garden produce this is the recipe to make! I hope you enjoy them 🙂 It seems to me you are very familiar with egg muffins so this simple breakfast recipe will come be a cinch for you!

  5. We eat so many eggs it became cost-effective to get our own chickens. 🙂 My kids love going out and getting the fresh eggs every day – and I love eating them! 🙂

    Your mini-frittatas look delish! I’m sure my family will love them! Thank you so much for sharing them with us at Allergy Free Thursdays!

  6. These not only are perfect for a quick breakfast in the morning, they are adorable! That alone has to sell my tweens on eatting a healthy breakfast! Thanks so much for sharing with us at You Link it We Make It. We hope you’ll come back and link up with us again! – Kim @ knockitoffkim.com

  7. Love this, Sami! I do this for my daughter and I most mornings and she loves them. Great way to hide the veggies as well (I usually puree mine like you do as well!) Thanks so much for sharing 🙂

  8. These look so good! 2 quick questions for you:
    1. Can regular flour be used at all? Or does that really cause issues?
    2. Can these be frozen? Or just best stored in the frig?
    (OK, so that ended up being 4 questions….)
    Thanks for sharing this recipe. Love the fresh garden veggies – and love using the Magic Bullet too! 🙂

    1. Hi Amy! I would love to answer your questions!
      1. Coconut flour absorbs SO much liquid that regular flour is not a great option. Sorry! You can try and the muffins will still taste amazing, I just don’t think they will be as fluffy and light.
      2. Yes, these are great frozen! You can also store in the fridge for the week 🙂
      Let me know what you think after you make them. Thanks for stopping by and asking those great questions 🙂

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