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Muffin Pan Frittatas

Muffin Pan Frittatas


"What an easy way to make eggs for a group."
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35 m servings 93 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  2. Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
  3. Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
  4. Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.

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Read all reviews 79
  1. 99 Ratings

Most helpful positive review

Very similar to other muffin frittata recipes; this one differing in that it calls for asparagus rather than zucchini, although a variety of vegetables would work. Also different with this reci...

Most helpful critical review

I was thinking about trying these by spraying an aluminum cupcake cup then adding the egg mixture. I make brownie muffins with the aluminum cups and they come out great. You could also whip th...

Most helpful
Most positive
Least positive

Very similar to other muffin frittata recipes; this one differing in that it calls for asparagus rather than zucchini, although a variety of vegetables would work. Also different with this reci...

I love mini frittatas although, being Italian, frittata means that one of the ingredients is usually small diced potatoes. Without the potatoes, it's more of a quiche.

Just made these for Christmas breakfast and they were a hit! I made them with diced red onion, mushrooms and yellow, red and green peppers , sharp cheddar and pancetta. Tasty and easy! Recipe i...

I significantly changed the recipe. I used 2 cups of grated potatoes instead of asparagus. Like Naples34102 said, no need to fry the ingredient first. I just mixed everything and pour in 10 larg...

Yum! I made 5 ramekin sized and cooked a bit longer. Used up some mushrooms and homemade roasted peppers. Added lots of fresh garlic and even some dried. I only had white onion and Mexican Queso...

These are really easy and make for a great on the go breakfast and would be fabulous for a brunch. I baked them for 15 minutes and they were perfect. Also, I used foil cupcake liners that I sp...

These are delicious! I did not use cupcake/muffin liners just sprayed the pan. Next time I will use the liners, since mine got a little browned on the outside. The cook time is spot on. Than...

Very good, quick and easy recipe. I made these for my mommy group and they raved about them. I have to admit that I used the veggies I had on hand - grape tomatoes, bell peppers and onion. I ...

Great- like a muffin shaped omelet. I used yellow bell pepper and a young red onion from the garden with a slice of tomato on top. I used jack cheese and a sprinkle of garlic salt. Yummy!

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