This Cheese and Spinach Mini Frittata recipe is easy to make, and the perfect bite-sized dish for breakfast or brunch!
I've always loved brunch, long before brunching became an adverb.
Brunch and Mother's Day have almost become synonymous. I like the idea of a Mother's Day wine tasting, or a Mother's Day hike. But I really LOVE a nice leisurely brunch at home. It's a great way to celebrate Mother's Day, Easter, or any spring weekend morning.
If you're looking for a delicious breakfast or brunch recipe, you can't go wrong with my popular, 5-star rated Banana Crumb Coffee Cake. Or, with almost any egg dish.
While I love making full size quiches - like this bacon mushroom quiche or this ham and spinach quiche - mini frittatas are sometimes just what you need. They're also the perfect healthy breakfast for busy mornings!
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🌟 Why this recipe works
I've been making this cheese and spinach mini frittata recipe for decades. These mini frittatas are always a big hit!
- Easy: these mini frittatas are super easy to make.
- Fast: No long brunch lines here: you can make these in 30 minutes or less from the comfort of your own home.
- Prefect portion control: I love serving these as mini frittatas because they're easy for portion control at parties,
- Make-ahead and freezer-friendly: Mini frittatas can be made ahead of time and either refrigerated or frozen and easily reheated.
Ingredients
This mini frittata recipe calls for simple ingredients that are easy to find in any grocery store.
- Eggs - You'll need four eggs for this recipe, but you can easily double the ingredients and double the recipe to make more servings.
- Spinach - use fresh spinach or frozen spinach.
- Cheese - use shredded cheddar cheese. You can also substitute your favorite dairy-free cheddar shreds, or use shredded mozzarella cheese, parmesan cheese, provolone cheese, or colby jack cheese.
- Herbs - I like using chives and thyme, but you can also use dill or basil.
- Onions - Use yellow onion and be sure to finely dice the onion.
- Olive oil, kosher salt, and ground black pepper.
Step-by-step instructions
These cheese and spinach mini frittatas are so easy to make! Full instructions are at the bottom of the post in the printable recipe card, but here's a quick step-by-step guide.
- Preheat your oven to 350° degrees.
- Prepare a mini muffin pan by spraying the muffin cups with nonstick cooking spray; set aside.
- Heat olive oil in a large skillet over medium heat.
- Add onions and sauté for about 2 minutes, until onions are slightly softened and start becoming translucent in color.
- Add spinach and sauté for one minute. Remove onions and spinach from heat and let cool.
- In a large bowl, whisk together eggs, almond milk, cheese, chives, and thyme. Add in the onions and spinach and whisk until ingredients are well blended. Season with salt and black pepper.
- Pour or spoon the egg mixture into each mini muffin tin.
- Bake at 350° degrees for 18-20 minutes, just until the center of the frittatas are set and no longer jiggly.
Serving ideas
Mini frittatas are so easy to customize with almost any ingredients to create your favorite combinations of fresh veggies and cheeses. Here are some of my favorite mix-ins that I like to use:
- diced ham
- sliced mushrooms
- chopped asparagus
- sausage crumbles
- bacon bites
- green onions
- red bell pepper
- cherry tomatoes
- crumbled bacon
I've served these at girls' brunches, baby showers, wedding showers, birthdays, and more. They're such fun, delicious little golden nuggets of brunch goodness - and everyone loves them!
Serve them for a brunch buffet along with Ricotta Toast with Blackberries and Citrus, Banana Crumb Coffee Cake, Simple Fresh Fruit Salad, and Blackberry Scones.
Add some sparkle to your brunch with Raspberry Bellini brunch cocktails.
Recipe FAQs
Make the frittatas the night before serving, allow to cool, then store in an airtight container in the refrigerator overnight. Reheat in the oven at 300°F for 5-10 minutes.
Yes! Bake the frittatas, allow them to cool completely, then store in a freezer bag or in an airtight freezer-safe container in the freezer for up to two months.
Kitchen tools and equipment
Ready to make this recipe? Here's what you'll need:
- Mini muffin tins - you'll need a mini muffin pan.
- Bowls - you'll need large mixing bowls to mix together the ingredients.
- Saucepan or skillet - Use a saucepan or skillet to cook the onions and spinach.
More brunch recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Cheesy Spinach Mini Frittatas Recipe
Equipment
- 1 24-cup mini muffin tin
Ingredients
- 2 Tablespoons olive oil
- ⅓ cup finely chopped onion
- ½ cup chopped spinach
- 4 large eggs
- 2 tablespoons almond milk
- ½ cup shredded cheddar cheese
- 2 Tablespoons freshly chopped chives
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 350°F degrees.
- Prepare a mini muffin pan with cooking spray or line with mini cupcake liners; set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add onions and sauté for about 2 minutes, until onions are slightly softened and start becoming translucent in color.
- Add spinach and sauté for one minute. Remove onions and spinach from heat and let cool.
- In a large bowl, whisk together eggs, almond milk, cheese, chives, thyme, salt and pepper. Add in the onions and spinach and whisk until ingredients are well blended.
- Pour or spoon the egg mixture into each open mini muffin tin.
- Bake at 350°F degrees for 18-20 minutes, just until the center of the frittatas are set and no longer jiggly.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
Jeffery Smith says
really tasty
Amy says
I have a question, when you say salt and pepper to taste, how can you taste something with raw eggs? I am not being critical just asking. I think a guide line would be helpful.
Marlynn Jayme Schotland says
You can add additional salt and pepper to taste, as needed. I updated the recipe so there's no confusion there. Thank you for bringing it to my attention!
Cathy says
I used onion powder instead of onions, and they were delicious! I can't imagine I'll make them again though, unless I buy a silicone muffin pan. I did grease my pan, but they were almost impossible to get out when cooked. A lot of the muffin was stuck in the pan, and they did not look too good!
Marlynn Jayme Schotland says
So glad you loved these mini frittatas, Cathy! If your mini frittatas still stuck to the pan even after spraying with cooking spray, it could be your particular pan or the fact that you used onion powder instead of onions. Sautéing fresh onions in olive oil is key - the cooked onions release liquid as they bake and it helps add moisture to the frittatas, and the oil from sautéed onions helps them release easily from the pan.
Lisa says
These are very tasty ... but how do you keep them from going flat? Mine looked more like mini pancakes vs muffins. Still delicious but curious if there is a trick to keep them from going flat?
Marlynn Jayme Schotland says
Hi Lisa! Frittatas are always going to deflat a little bit when you take them out of the oven, but mine have never turned out flat before. Since every oven heats up a little differently, if you find that yours come out flat, try taking them out of the oven a minute or two earlier (make sure the eggs aren't runny!), then allow them to rest at room temperature before removing them from the pan. If you try that next time let me know how it goes!
Kat says
Over beating your eggs can cause them to fluff up and then deflate. Try beating just until the whites and yolks are combined. Hope that helps.
Terri says
Can these be frozen and reheated later? If so, do you let them thaw and then reheat or heat frozen? I'm thinking this is a great option for my hubby to take to work for breakfast. Thank you!
Marlynn Jayme Schotland says
Terri - yes, these can be cooked, cooled to room temp, frozen, and then heated up before serving. I usually take them out of the freezer, preheat the oven, and then by the time the oven is preheated, they are ready to be heated up. If you're reheating in the microwave, I'd let them thaw out a bit from frozen before microwaving them.
Sheena says
These are delicious!! And super easy to make. Made them for Christmas Brunch and they were a hit. Only problem, there weren’t enough. Double the recipe for happy customers!