A fun make-ahead breakfast or snack, these muffin tin frittatas are packed with veggies, protein, and flavor. They’re easy to customize with your favorite fillings and perfect for using up leftover ingredients.
Have you seen these little egg bites before? They’re basically a mixture of eggs, veggies, and cheese that’s baked in a muffin tin.
These cute single-serving frittatas are fancy enough for a Sunday brunch but also make a great snack or breakfast on the go. We like to make a batch on the weekend, toss it in the fridge, and enjoy them all week long.
Ingredient Notes
Veggies: You’ll need about ¾ cup to 1 cup finely chopped. We went with sweet corn kernels, red bell pepper, and frozen chopped broccoli (thawed and drained).
But you can use any veggies you like. Sautéed kale and mushrooms, sliced cherry tomatoes, or any leftover roasted veggies you have on hand (like roasted sweet potato rounds or Brussels sprouts) would all taste fantastic.
Cheese: A salty feta goes well with the veggies and eggs. Shredded cheddar, pepper jack, or parmesan would be yummy too.
Step-By-Step Instructions
1. Start by adjusting the toaster oven cooking rack to the middle or bottom placement, selecting the “BAKE” setting, and preheating to 350°F.
2. To keep the egg muffins from sticking, generously spray or brush a nonstick 6-cup muffin pan with oil.
3. In a medium bowl, stir together the chopped veggies, green onion, and feta cheese. Spoon the mixture into the greased wells in the muffin tin. I like to use a large measuring cup for this. It has a pour spout that makes portioning the eggs in the next step a lot easier.
4. Whisk together the eggs, salt, black pepper, and chopped herbs. Then pour the mixture over the veggies in the cups. Try to fill the cups no more than ¾ full as the mixture will rise a lot during baking and can spill over the pan.
5. Bake until the frittatas are puffed up, the edges are golden brown and a flat butter knife inserted in the center comes out clean.
The frittatas will deflate or flatten some after you remove them from the oven. It’s okay, they’re just releasing steam. Let the eggs cool in the pan for 5 to 10 minutes before removing them and devouring.
How to keep muffins from sticking
If you experience sticking after baking, leave the eggs in the pan for a few extra minutes. They will steam as they cool down. Then run a small silicone spatula or offset spatula around the edges to loosen and lift the frittatas.
To prevent them from sticking in the first place, use a nonstick pan and coat it generously with oil.
Silicone bakeware is another option. We made this recipe using a set of air fryer silicone muffin cups and the eggs did not stick at all.
*Quick Note: Not all silicone bakeware is okay to use in a toaster oven. Always review your manual and follow manufacturer recommendations.
Recipe Variations
You can pack these mini frittatas with more protein by swapping some of the veggies for cooked soy chorizo or chopped-up veggie sausage.
Amp up the flavor with a little garlic powder, paprika, or your favorite seasoning blend (everything bagel is super tasty). I’d start with ⅛ to ¼ teaspoon.
For a filling breakfast, stuff a couple of frittata muffins into a pita with avocado, salsa, and lettuce or spinach. It’s super satisfying and a great way to start the day!
More Toaster Oven Egg Recipes
- Egg and Cheese Toasts
- Toaster Oven Breakfast Sandwich
- Easy Baked Egg Tostadas (30 Minutes!)
- Toaster Oven Breakfast Casserole
- Baked Eggs and Green Beans
Toaster Oven Muffin Tin Frittatas
Yield: 6 Egg Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Packed with protein, these egg muffins make a great grab-and-go breakfast or afternoon snack. The recipe is excellent for using up leftovers, swap the veggies and cheese for whatever you’ve got on hand!
Ingredients
- Cooking Oil Spray, for the muffin tin
- ¾ to 1 cup Finely Chopped Vegetables
- ¼ cup (56 grams) Crumbled Feta cheese
- 2 tablespoons chopped green onion
- 4 Large Eggs (about 50 grams each, weighed without shell)
- ½ teaspoon Salt
- ⅛ to ¼ teaspoon Black Pepper
- 1 tablespoon Finely Chopped Fresh Herbs (dill, parsley, basil, or thyme)
Instructions
- Adjust the cooking rack to the middle or bottom placement, select the “BAKE” setting, and preheat the toaster oven to 350°F.
- Generously spray or brush a 6-cup muffin pan with oil.
- In a medium bowl, stir together the chopped veggies, green onion, and feta cheese. Distribute the mixture evenly across the six cups.
- Whisk together the eggs, salt, black pepper, and chopped herbs. Ladle or pour the mixture over the veggies in the cups.
- Bake until the frittatas are puffed up, the edges are golden brown and a knife inserted in the center comes out clean or they have reached an internal temperature of at least 160°F, about 18 to 22 minutes.
- Let the egg muffins cool in the pan for 5 to 10 minutes before removing them.
Notes
Using More Eggs: Most toaster oven muffins tins have slightly smaller cups that only hold about 6 tablespoons or less. To avoid wasting eggs, start with just 4. If you find your muffin tin has more room you can always add a 5th egg to the next batch.
Storage: Completely cool any leftover egg muffins before storing. They can be refrigerated in a covered container for 4 days or frozen for up to 2 months.
Reheating: Warm refrigerated muffins for about 30 to 40 seconds in the microwave. For the best results, thaw frozen mini frittatas overnight in the fridge and then warm in the microwave. We don’t recommend reheating straight from frozen as it makes the eggs dry and rubbery.
Nutritional information is an estimate for 1 egg muffin.
Nutrition Information:
Yield: 6Serving Size: 1 Egg Muffin
Amount Per Serving:Calories: 73Total Fat: 4.6gSaturated Fat: 2gCholesterol: 129.9mgSodium: 100.7mgCarbohydrates: 2.2gFiber: 0.5gSugar: 1.2gProtein: 5.8g
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