Breakfast & Brunch Vegetarian

Veggie Frittata Muffins

Portable egg muffins packed with spinach, tomatoes, spring onions and feta cheese. Perfect make-ahead breakfast ready in 30 minutes, great hot or cold for busy mornings.

By Ricky Robinson Updated February 11, 2025

These frittata muffins are a handy way to get a proper breakfast, even on busy mornings. They're packed with fresh veg and tangy feta cheese, making each bite both filling and flavourful.

What's great about these is how versatile they are - they're lovely straight from the oven when the edges are slightly crispy, but just as nice cold for lunch the next day.

The recipe is really simple. Just whisk your eggs with milk and seasonings, then layer in the spinach, tomatoes, spring onions and feta. The mustard adds a kick that works well with the salty cheese, while the garlic brings everything together.

Veggie Frittata Muffins recipe image
Veggie Frittata Muffins

You can make a batch on Sunday evening and have breakfast sorted for most of the week. They're not fussy at all - if you've got different vegetables in the fridge that need using up, throw them in instead. Just make sure anything wet like mushrooms or courgette is cooked first to avoid soggy muffins.

The key to success is greasing your tin well and not overfilling the holes. Give them five minutes to cool slightly before taking them out, and they'll pop right out without sticking. Perfect for when you need breakfast on the go or a quick protein-rich snack. The combination of eggs, vegetables and cheese creates a balanced meal that keeps you going until lunchtime without feeling heavy.

Veggie Frittata Muffins

Eggs Feta cheese Spinach
Total Time 32 min
Servings 12 muffins
Calories 85 cal
Protein 7g

Ingredients

Equipment Needed

  • Mixing Bowl
  • 12-Hole Muffin Tin
  • Oven

Instructions

  1. 1
    Preheat the oven to 180°C. Thoroughly grease a 12-hole non-stick muffin tin with olive oil or cooking spray.
  2. 2
    In a large bowl, whisk together the eggs, milk, garlic, Dijon mustard, salt, and black pepper until well combined.
  3. 3
    Pour about 1 tablespoon of the egg mixture into the bottom of each muffin hole.
  4. 4
    Distribute the chopped spinach, halved tomatoes, spring onions, and crumbled feta evenly between all 12 muffin holes.
  5. 5
    Top each muffin with the remaining egg mixture, filling each hole about ¾ full.
  6. 6
    Bake for 20-22 minutes, or until the eggs are completely set and slightly golden on top.
  7. 7
    Let cool in the tin for 5 minutes before removing. Season with additional salt and pepper if desired.
  8. 8
    Store leftover frittata muffins in an airtight container in the fridge for up to 3 days.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30 seconds or enjoy cold.

Serving Suggestions

Serve warm for breakfast or pack cold for lunch boxes. Pair with toast or a fresh salad for a complete meal.

Veggie Frittata Muffins

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