Can you cook frittata in muffin tins?

Yes, you absolutely can cook frittata in muffin tins. In fact, it’s one of the easiest ways to make mini frittata muffins. Using a muffin pan allows for perfect portion sizes, even cooking, and less mess. It also helps the egg mixture set evenly and cook faster than a full-sized frittata.

How long do you bake a mini frittata?

Mini frittata muffins typically bake at 350°F for 20 to 22 minutes. They’re done when the tops are set and a toothpick comes out clean. Avoid overbaking, as that can cause a rubbery texture. Always check them around the 18-minute mark if your oven runs hot.

Should I bake mini muffins for less time?

Yes, mini muffins, including mini frittata muffins, usually need less time than full-size versions. Since they’re smaller and cook more quickly, 20 to 22 minutes is usually ideal. Always grease your muffin pan well and monitor the baking time closely to avoid overcooking.

What is the main difference between a quiche and frittata?

The biggest difference is the crust. Quiche includes a pastry crust and often has a richer custard base with cream, while mini frittata muffins are crustless and made with just eggs and milk. This makes frittatas lighter, naturally gluten-free, and quicker to prepare.

Mini Frittata Muffins Recipe (Easy Gluten-Free Breakfast Idea)

Name: Mini Frittata Muffins Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: Cooking spray or olive oil, for the pan; 8 large eggs; ⅓ cup unsweetened almond milk; 1 garlic clove, minced; ¼ teaspoon Dijon mustard; 2 to 4 tablespoons chopped fresh dill; ½ teaspoon sea salt; Freshly ground black pepper; 2 small kale leaves, finely shredded; 1 cup halved cherry tomatoes; ¼ cup chopped scallions; ⅓ cup crumbled feta cheese

Ingredients

Scale

Cooking spray or olive oil, for the pan

8 large eggs

⅓ cup unsweetened almond milk

1 garlic clove, minced

¼ teaspoon Dijon mustard

2 to 4 tablespoons chopped fresh dill

½ teaspoon sea salt

Freshly ground black pepper

2 small kale leaves, finely shredded

1 cup halved cherry tomatoes

¼ cup chopped scallions

⅓ cup crumbled feta cheese

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Instructions

1. Preheat oven to 350°F and grease a muffin pan.

2. In a large bowl, whisk eggs, almond milk, garlic, mustard, dill, salt, and pepper.

3. Spoon a little egg mixture into each muffin cup.

4. Divide kale, tomatoes, scallions, and feta among cups.

5. Pour remaining egg mixture over the fillings evenly.

6. Bake for 20–22 minutes, until eggs are set.

7. Season with salt and garnish with dill.

8. Cool slightly before removing from the pan.

9. Store in the fridge for up to 4 days.

Notes

Swap kale for spinach or other greens.

Use dairy-free cheese to make it lactose-free.

Freeze extras for a quick weekday breakfast.

Author: EmilyFrost
Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Breakfast, Gluten-Free
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 95
Sugar: 1g
Sodium: 210mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0.5g
Protein: 7g
Cholesterol: 140mg