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
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 automatically calculated, so should only be used as an approximation.
Making these Mini Cheesy Spinach Frittatas for a Baby Shower Brunch in a couple weeks. Would like to make ahead and freeze, if I do that do they need to be thawed before reheating or can they go from freezer to oven, and if so, how long?
Thank you in advance!
Do you have to use almond milk?
Hi, Marlynn
I really enjoy your great recipe. It really delicious and easy to make.Thanks for putting it together.
They will be great for snacks and kid lunches. Thanks for the simple recipe.
Yum! These look delicious!
Thanks Abby!
I often make Frittatas but it’s been a while this time. So thanks for reminding me. Will give this recipe a try,.
Thanks Anvita!
I like mini frittatas perfect portion size for my son. Loaded with cheese and spinach this is perfect for breakfast
Thanks! If you try these, hope your son loves them!
I love frittatas, basically as there is very lil prep involved! and innumerable varieties! u can add or subtract any veggies and make it nutritious! Love how beautifully that green pops out of that cute lil frittatas!
Right? Gotta love easy prep meals! Thanks, Priya!
Hubby just mentioned that once we get home from our travels we’ll have to make eggy muffins for breakfast. Your recipe is perfect! I love warming up something delicious in the morning without having to go through an entire preparation. I’ve already pinned!!!
Oh nice! Thanks so much for pinning, Marisa!
These mini frittatas look so delicious and I love that you only need 5 minutes prep time. I am planning to make some this week and see how they turn out.
Hope they turn out well! Thanks, Matilda!
These are so cute. .really great for a picnic. Lovely photos too
I do love these fritattas, l actually made some the other day. Unfortunately l did not grease the muffin tin properly, and they stuck a bit to it, but they were delicious anyway. The best breakfast ever!
I totally love a good breakfast, especially one that can be made ahead of time or for a family brunch! These mini frittatas are just the cutest thing and sound incredibly delicious right now!
Thanks Jessica!
The hubby loves it when I make him frittatas. Spinach is one of his favorite things so I am confident he would really enjoy these.
Nice! Thanks, Val!
These look delightful! Perfect for prepping ahead and keeping on hand throughout the week. I definitely want to make these soon!
They are definitely great to enjoy throughout the busy week. Thanks, Christine!
This is delicious brunch recipe, I wish I can get it for this mother’s day. Spinach and cheese goes well with egg. These mini version is really cute.
Thanks Swathi! Hope you had a lovely Mother’s Day!