Mini Frittata Muffins with Dill
Mini frittata muffins are tiny powerhouses of flavor and nutrition, perfect for breakfast or as a delightful snack throughout the day. These charming little bites are packed with eggs, cheese, and fresh vegetables, all baked to golden perfection in a muffin tin. Imagine biting into a soft, fluffy frittata that’s bursting with the richness of cheddar cheese and the bright crunch of bell peppers. Not only are these mini frittata muffins with dill an easy-to-make recipe, but they also offer an excellent way to use up leftovers and feed a crowd without breaking a sweat.
Table of Contents
I first discovered this recipe during a busy week when I was searching for something quick yet satisfying for breakfast. I was amazed at how simple the ingredients were and how versatile the dish could be. Whether you’re in a rush to get out the door, hosting a brunch, or just craving a hearty snack, these muffins have you covered. They come together in about 10 minutes of preparation and bake up beautifully in just a short time. I can’t wait for you to try these mini frittata muffins with dill; they’re sure to become a staple in your home!
Why You’ll Love This Recipe
- Simple & Quick: Prep takes only 10 minutes, and they bake in about 20 minutes, making breakfast a breeze.
- Irresistible Flavor: The combination of cheddar cheese, fresh veggies, and dill creates a mouthwatering experience with each bite.
- Eye-Catching Appeal: These muffins look adorable with their golden tops, making them perfect for impressing guests or kids.
- Flexible Serving: Great for breakfast, brunch, snacks, or even light lunches; they’re easy to grab on the go!
- Diet-Friendly Options: With a few simple adjustments, you can make them gluten-free or add your favorite veggies for a vegan version.
Ingredients You’ll Need
- 6 large eggs: The star of the show, these eggs provide the base for our fluffy muffins. Free-range or organic eggs are always a good idea for better flavor.
- ¼ cup milk: Just a splash adds creaminess to the batter. You can substitute it with almond or oat milk if dairy-free.
- ½ cup shredded cheddar cheese: This cheese melts beautifully and adds a rich flavor. Feel free to experiment with different kinds like mozzarella or pepper jack for a twist!
- ¼ cup diced bell peppers: These add sweetness and crunch. Choose your favorite color; red or yellow varieties lend a sweet touch, while green adds a slight bitterness.
- ¼ cup chopped spinach: Packed with nutrients, spinach gives a lovely color and flavor boost. You can use kale or Swiss chard if you prefer.
- ¼ cup cooked crumbled bacon (optional): For those who enjoy a savory bite, crispy bacon enhances the frittata’s flavor. Leave it out for a vegetarian version.
- Salt and pepper to taste: Essential for bringing out all the delicious flavors.
- Oil or butter for greasing: Prevents sticking and gives a nice crust to the muffins.
How to Make Mini Frittata Muffins with Dill
Preheat the Oven: Start by preheating your oven to 180°C (350°F) and greasing your muffin tin with a touch of oil or butter. This step is crucial for ensuring your mini frittata muffins slide out effortlessly once they’re baked.
Mix Ingredients: In a medium-sized bowl, whisk together 6 large eggs and ¼ cup of milk until smooth and slightly frothy. Add in the ½ cup of shredded cheddar cheese, along with a generous seasoning of salt and pepper, mixing well to combine all ingredients.
Add Fillings: Fold in ¼ cup diced bell peppers, ¼ cup chopped spinach, and ¼ cup of cooked crumbled bacon if you’re using it. Stir gently to ensure that the vegetables and bacon are evenly distributed within the egg mixture. It’s like a colorful palette coming together!
Bake: Carefully pour the delicious mixture into each muffin cup, filling them about ¾ full. Place the muffin tin in the preheated oven and bake for 18–20 minutes. Watch for them to puff up and turn golden around the edges — that’s when they are perfectly cooked!
Storing & Reheating
Once your mini frittata muffins have cooled, you can store them at room temperature for up to 2 hours or in the refrigerator for about 3–4 days in an airtight container. If you want to save some for later, feel free to freeze them! Simply place the fully cooled muffins in a single layer in a freezer-safe bag and store for up to 3 months. When you’re ready to enjoy them again, just pop them in the microwave for about 30-60 seconds to reheat. They may lose a bit of fluffiness, but a quick reheat will refresh their delightful flavor.
Chef’s Helpful Tips
- Be sure to grease your muffin tin well to avoid sticking, especially if you’re using a standard tin rather than a silicone one.
- Room temperature eggs blend more smoothly with other ingredients, so take them out of the fridge ahead of time, if possible.
- If you’re unsure whether they are done, use a toothpick — it should come out clean when inserted into the center.
- Feel free to mix up the veggies! Zucchini, mushrooms, or even sweet corn work beautifully.
- For added flavor, consider incorporating spices like paprika or Italian seasoning into the egg mixture.
- These muffins can be made ahead of time, making them a great option for meal prep!
These mini frittata muffins with dill are not just a delightful addition to your breakfast routine; they can also adapt to your tastes and whatever leftovers you have in the fridge. Each little muffin is a bundle of joy that invites creativity and fun into your cooking!
Recipe FAQs
Can I use egg whites instead of whole eggs?
Absolutely! You can substitute whole eggs with egg whites for a lighter version. Use about 8-10 egg whites to replace the 6 whole eggs, adjusting the milk slightly to keep the mixture moist.
How do I customize these muffins?
The beauty of mini frittata muffins is their versatility. Feel free to swap in your favorite vegetables or cheeses and even add different herbs. Fresh basil or parsley can provide a delightful twist!
Can I make them ahead of time?
Yes! These muffins are perfect for meal prepping. Just make a batch in advance, store them in the refrigerator, and reheat them whenever you need a quick meal.
What’s the best way to reheat leftovers?
To reheat, simply pop them in the microwave for 30-60 seconds. If you prefer a crispier texture, you can heat them in a toaster oven for about 5-10 minutes at 350°F.
Enjoy these delightful, bite-sized creations! Each muffin not only serves as a nourishing breakfast but also as a wonderful canvas for your favorite flavors. Let your creativity soar, and happy cooking!
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📖 Recipe Card
Mini Frittata Muffins with Dill
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 0 hours
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Mini Frittata Muffins with Dill are packed with heartwarming flavors and are incredibly easy to make. Perfect for quick meals, they combine eggs, cheese, and fresh veggies for a healthy and satisfying bite.
Ingredients
- 6 large eggs
- ¼ cup milk
- ½ cup shredded cheddar cheese
- ¼ cup diced bell peppers
- ¼ cup chopped spinach
- ¼ cup cooked crumbled bacon (optional)
- salt and pepper to taste
- oil or butter for greasing
Instructions
- Preheat the oven to 180°C (350°F) and grease a muffin tin.
- In a mixing bowl, whisk together the eggs, milk, cheddar cheese, salt, and pepper until well combined.
- Gently stir in the diced bell peppers, chopped spinach, and crumbled bacon, if using.
- Pour the egg mixture into the prepared muffin cups, filling them about three-quarters full.
- Bake in the preheated oven for 18 to 20 minutes, or until the muffins are puffed and golden brown.
Notes
Feel free to customize with your choice of vegetables or cheeses.
These muffins can be stored in the refrigerator for up to 3 days.
Reheat in the microwave for a quick breakfast option.
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 90mg
