Frittata Muffins are an easy and fun way to get breakfast on the table. The fillings are up to your imagination, but I kept mine simple and light for this recipe with a little hash-browns, cheese and spinach.
It’s been so hard to wake up in the morning to get breakfast made now that the weather has dropped and its taking longer for the sun to come up. I’ve been trying some different ways to get breakfast pre-made for the family, and this weeks frittata muffins recipe is perfect for freezing!
Frittata Muffins are really quick to throw together, by just scrambling eggs in milk, then add a little salt pepper, and whatever floats your boat for the fillings. We’re a potato family, so it wouldn’t be a breakfast without potatoes. Spinach is also a good way to sneak in a little veggies in your breakfast.
If you have picky eaters in the family, or just want to different options, I recommend adding your fillings after you’ve placed your egg scramble in your muffin tin. Then you can add/take away whatever you need to please the whole family!
For example, there’s absolutely no way I’m getting Brayden to eat spinach. just not gonna happen. So I made some plain frittata muffins for him to each with a little ketchup!
Yes. Ketchup. Don’t knock it till you try it!
A Quick note on the potatoes
I’ve had a few people ask for more info on the hash browns and how they should be prepared. You could grate some fresh potatoes, but I don’t know how well that would cook through this recipe. I would recommend using pre-cooked. You can go about this a couple ways.
- Cook them before adding in.
- Use some left over
- Use dehydrated (after dehydrating of course) or frozen(thawed)/fresh hash browns. (affiliate links)
Cheesy Spinach and Potato Frittata Muffins
- 12 whole eggs
- 3/4 cup whole milk
- 1 cup shredded opotatoes or leftover hashbrowns
- 1 cup grated cheddar cheese
- 1/2 cup baby spinach
- 1/2 tsp salt
- 1/2 tsp black pepper
- Preheat oven to 375°F In a large mixing bowl, scramble your eggs, milk, salt and pepper. Add Spinach cheese and hash browns; stir until evenly incorporated
- Pour egg mixture into lightly greased nonstick muffin tin. Place in center rack of oven and bake for about 25-30 minutes until center of egg is no longer runny. Use a spatula to remove frittatta muffins from tin and serve.
- Store the remainder in an air tight contain and reheat in the oven for 10 minutes (or in the microwave for about 45 seconds) enjoy!