quick egg muffin recipe by the culinary cure

Mini Vegetable Frittatas Recipe

This easy, make-ahead recipe provides protein and vegetables in a delicious portable package.
Course Appetizer, Breakfast, Entree
Keyword asparagus, broccoli, broccolini, Brussels sprouts, eggs, herbs, kale, onion, pepper, potato, spinach


  • 8 eggs whisked
  • 1 cup chopped asparagus broccoli, broccolini, kale, spinach or shaved Brussels sprouts
  • 1/2 cup chopped green bell pepper or other bell peppers
  • 1/2 cup grated white potato grated sweet potato or grated butternut squash
  • 1/2 cup grated cheddar cheese-optional
  • 1/2 cup crumbled cooked chicken sausage optional
  • 2 tbsp. water
  • 1 tbsp. chopped basil parsley, scallions, dill, chives or onion
  • 1/4 tsp salt
  • 1/8 tsp fresh pepper


  1. Preheat oven to 350 degrees.
  2. Grease muffin tin or line with paper muffin liners.
  3. Combine all ingredients in a mixing bowl and distribute evenly between all muffin cups.

  4. Bake in pre-heated oven for 25-30 minutes or until frittatas are firm.
  5. * Mini frittatas will cook in 15-20 minutes