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Mini Frittatas

The BEST Frittata Muffins | This gluten free healthy recipe is the perfect clean eating breakfast. These low carb and low calorie mini frittatas in a muffin tin are just what you need to make your mornings easy. Use any veggies you have on hand like zucchini, onion, spinach, carrots, anything! These baked mini frittata muffins can be made Paleo or Whole30 if you omit the cheese or use plant based cheese (dairy free) and ghee. Need a protein-packed lunch meal idea? Pack these!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: All American
Keyword: clean eating, coconut flour, egg bake, eggs, frittata, gluten free, healthy, kid friendly, muffin
Servings: 12 mini frittatas
Calories: 109kcal
Cost: $3.00

Equipment

  • blender or food processor
  • silicone muffin pan
  • large bowl

Ingredients

Frittatas

  • 8 eggs
  • 1/4 cup melted butter or plant based butter
  • 1/3 cup coconut flour
  • 1 tsp baking powder
  • 2 cups veggies, roughly chopped onion, zucchini, carrot, spinach, etc
  • 2 Tbsp water
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp ground pepper

Optional topping

  • 1 cup shredded cheese cheddar, Parmesan, or plant based dairy free cheese

Instructions

  • Preheat oven to 400F. Grease a silicone muffin pan with non-stick spray. (I use this pan.)
  • In a blender, Magic Bullet, or food processor add your 2 cups chopped veggies and 2T water. Blend until smooth.
  • In a large bowl, whisk the eggs. Then add in all remaining frittata ingredients and mix until smooth.
  • Pour mixture into the 12 greased muffin cups and sprinkle with shredded cheese. Bake for 30-35 minutes or until the frittata muffins are domed and slightly golden brown on top.
  • Store leftovers in the refrigerator or freezer and reheat in the microwave.