Spinach Mushroom Muffin Tin Mini Frittatas are so easy to make and great for everything from brunch to dinner — they also freeze or refrigerate well for breakfasts throughout the week.
Aren’t these Spinach Mushroom Muffin Tin Mini Frittatas just too cute? I guess you could instead call them “egg muffins” for the kids, but either way they’re both delicious and convenient: Easy to make, and easy to eat. Try these mini frittatas as part of a complete vegetarian dinner, a pretty brunch addition, or an easy grab-and-go breakfast idea — and, if you’re a fan of the crispy edges on a frittata, you’ll really love the nicely browned edges on these.
These little individual muffin tin frittatas are super easy to make, too and can be on your table in about 40 minutes start to finish.
Looking for more vegetarian recipes? Take a few minutes to browse through the Meatless Monday category for additional main dish ideas.
Spinach Mushroom Muffin Tin Mini Fritattas
Ingredients
2 tsp olive oil
8 oz mushrooms, sliced
2 Tbsp diced yellow onion
Sea salt, to taste
8 oz fresh spinach
Black pepper, to taste
1/4 tsp crushed red pepper
8 eggs
4 slices (about 2.5 oz) cheese of choice
Directions
Spray a 12 cup muffin tin with cooking spray and preheat oven to 375 degrees, then heat olive oil over medium-high heat in large skillet until shimmering.
Add mushrooms, onion, and sea salt to skillet and saute, stirring occasionally, for five minutes or until mushrooms are softened and have released most of their liquid.
Remove the mushroom & onion mixture with a slotted spoon and distribute it evenly among the muffin tin cups, leaving the liquid behind in the pan.
Add spinach, pepper, and crushed red pepper to the same skillet, and saute until spinach is completely wilted and bright green. Drain spinach, press out as much liquid as possible, and distribute the cooked spinach evenly among the muffin tin cups.
Beat eight eggs until well combined and pour them evenly into the muffin tin cups on top of the veggies. Break up four slices of cheese into smaller pieces, then top each egg muffin with cheese.
Bake at 375 degrees for 25 minutes until your little frittatas are puffed up and browned, then let cool for about five minutes. Loosen edges with a butter knife before removing from pan.
Note: I used Swiss cheese here because I had it on hand, but sharp cheddar would actually be much better in order to add a bit more flavor. It’s also easy to change up the veggies in these to your own liking (try red bell pepper or broccoli…). Mini frittatas are great with a little hot sauce, too. 🙂
Muffin Tin Frittatas will freeze well for later
Just look at all that veggie goodness in there… This recipe should serve four people (three mini frittatas each), but if you have extra muffin tin mini frittatas left over, just pop them into a freezer bag and freeze them for another day!
The texture here is great, between the chewy browned outside and veggie-filled inside, and Spinach Mushroom Muffin Tin Mini Frittatas are both low carb and naturally gluten free.
Spinach Mushroom Muffin Tin Mini Frittatas, printable recipe
Spinach Mushroom Muffin Tin Mini Frittatas
Ingredients
- 2 tsp olive oil
- 8 oz mushrooms sliced
- 2 Tbsp diced yellow onion
- Sea salt, to taste
- 8 oz fresh spinach
- Black pepper to taste
- 1/4 tsp crushed red pepper
- 8 eggs
- 4 slices cheese of choice about 2.5 oz
Instructions
- Spray a 12 cup muffin tin with cooking spray and preheat oven to 375 degrees, then heat olive oil over medium-high heat in large skillet until shimmering.
- Add mushrooms, onion, and sea salt to skillet and saute, stirring occasionally, for five minutes or until mushrooms are softened and have released most of their liquid.
- Remove mushroom & onion mixture with a slotted spoon and distribute it evenly among the muffin tin cups, leaving the liquid behind in the pan.
- Add spinach, pepper, and crushed red pepper to the same skillet, and saute until spinach is completely wilted and bright green. Drain spinach, press out as much liquid as possible, and distribute the cooked spinach evenly among the muffin tin cups.
- Beat eight eggs until well combined and pour them evenly into the muffin tin cups on top of the veggies. Break up four slices of cheese into smaller pieces, then top each egg muffin with cheese.
- Bake at 375 degrees for 25 minutes until your little frittatas are puffed up and browned, then let cool for about five minutes. Loosen edges with a butter knife before removing from pan.
Notes
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Jane
Wednesday 21st of June 2017
Oh....I think I am going to try these with asparagus! I have a ton of it along with eggs (have been 37c a dozen at Walmart) and sharp cheddar cheese. Thanks for the idea!
rachel
Wednesday 21st of June 2017
Mmm, asparagus. I didn't have any handy or it may have made its way in there. :)
Elyse
Tuesday 20th of June 2017
Do you think this recipe could work with canned spinach? Thank you.
rachel
Tuesday 20th of June 2017
I think you could, but keep in mind that the taste and texture is going to be different than fresh (and a regular 13.5 oz can of spinach will be a larger amount than what you'd get from sauteing 8 oz of fresh, so you won't want to use the whole can). I'd rinse and drain canned spinach really well (squeeze the liquid out as much as possible) and skip the sauteing step -- you can mix the peppers in with the eggs rather than the spinach if you go this route.