Mini Egg Frittatas

by Chef Amanda DeLaura

Does anybody else need a grab-and-go breakfast? Whether it’s for you or for your kids before school, these frittatas are friendly weekly meal-prep breakfast items. Bake them ahead of time, store in a glass Pyrex, and then grab them from the fridge and reheat or eat cold. Bon appétit!

Makes 12 frittatas


10 eggs
1/4 cup raw cow’s milk (or almond)
salt & pepper, to taste
1 red bell pepper, chopped
1 head broccoli, chopped
1/2 onion, chopped
1 small yellow squash, chopped
4 oz cheddar cheese, shredded
1 Tbsp olive oil
1 Tbsp butter
1 tsp oregano
1/2 tsp chili flakes, if desired


  1. Preheat your oven to 375ºF. Heat a large pan over medium-high Add the olive oil and then all of your vegetables and sauté. Season with a pinch of salt to allow your veggies to really sweat. Once translucent and slightly softened, remove from the heat and add the 1 Tbsp of butter.
  2. Separately combine your eggs, milk, salt & Whisk together in a large bowl.
  3. Heavily grease 12 muffin tins and pour about 1/4 cup egg liquid into Add a spoonful of prepared veggies. And then top with cheddar cheese, oregano, and chili flakes if desired. Bake for 12 minutes. Rotate your pan 180º and bake for an additional 12 minutes. Remove from oven, and let cool. Enjoy!
  1. Feel free to alternate your fillings and My favorite combo for special occasions is bacon, leeks, thyme, and figs with goat cheese and gruyere. Yum!

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