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.
Uma says
Looks good. I like make ahead recipes. They make so much easier when we have lot of work at home.
Marlynn Jayme Schotland says
Yes - make-ahead is always a great idea for busy times especially. Thanks, Uma!
Sandhya Ramakrishnan says
I am big fan of mini meals and make ahead. They are so perfect for a weekend like this when you just want to hang out with your family rather than spending time in the kitchen. I make everything of mine mine so I can have a couple more and still not feel guilty about eating too much. Love the spinach and cheese :)
Marlynn Jayme Schotland says
Yes - love mini portions to keep on hand and enjoy throughout the week!
Adriana Lopez Martn says
Perfect for on the go o for a party. Love the idea of small bites because you can control the portion very well while eating something yummy.
Marlynn Jayme Schotland says
Yes - portion control is great for parties. Thanks Adriana!
Amanda says
Brunch, appetizer, snack, packed in lunches....these would be delicious for anything!
Kylee from Kylee Cooks says
These are a great grab and go breakfast. Perfect for making ahead and reheating when you need a yummy and nutritious meal!
ManilaSpoon says
I prefer a savory kind of breakfast over cold cereal anytime so certainly these spinach frittatas are right up my alley! Love these!
Gloria @ Homemade & Yummy says
This is my kind of meal . Perfect for breakfast, brunch or dinner. I have a similar recipe and make a huge batch so I can throw some in the freezer too.
Mary says
Ohh I love these! These look fantastic for a party. We do A LOT of frittatas for group brunches, but usually in one large round pan, then cut into triangles. With everything else served we usually end up with a lot of frittata uneaten. THESE are great for their size. People can still graze and eat whatever they want, but they can have one or 4 of these adorable mini frittata. I bet my kids would love them too! .
Mark says
Wow looks delicious, I know whats on the menu this weekend!
Brianne says
These look soo good! I would never guess they only take 5 minutes! I will need to give them a try!
Veena Azmanov says
I love when things are so easy and less hassle. These look so good. Would make a great brunch for the weekend.
Catherine @ Ten Thousand Hour Mama says
Marlynn, I'm SO with you for Mother's Day plans. We're heading outside, where you don't have to wait in lines and where my kids won't make an embarrassing scene because their pancakes look "weird." Maybe I'll get my husband to make these tiny frittatas and bring them to me in bed. ;)
Yuen Mi says
Oh my, the photos look so mouth watering, I had to wipe my computer screen. The prepping time being only 5 minutes is a real plus. Might actually try this, this weekend. Thanks for the recipe.
Sarah says
Gotta love make-ahead brunch recipes! These looks yummy, and your mix in ideas are great!
M Caroline says
These look so good! I love that they're so quick to make - 5 minutes definitely works for me and my crazy busy household, lol.
Michele says
Only a 5 minute prep?! No wonder you make them all the time! Your photos are delicious and make my mouth water ;)