These easy Veggie Frittata Muffins are fluffy and cheesy… and filled with colorful peppers, onions, fresh herbs, and protein-rich eggs. Bake a batch now and you’ll have a satisfying grab-and-go breakfast waiting in the fridge all week long.

Mini egg frittata muffins with diced vegetables and herbs are arranged on a white plate. A blue cloth napkin and silver fork are nearby on the marble surface, with a few green herbs sprinkled around.

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On repeat in my house. We switch around the veggies depending upon what we have in the house and it’s delicious every time. Thanks!!

Liz
(5 stars) 4 ratings
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A glass bowl containing several raw eggs and a dollop of white cream or sour cream, perfect for preparing Frittata Muffins, set on a light-colored marble surface.
A glass bowl with whisked eggs, chopped green herbs, and diced orange peppers sits on a light, marble-like surface—perfectly prepped for making Frittata Muffins.
A glass bowl filled with whisked eggs, chopped vegetables, and shredded cheese—perfect ingredients for Frittata Muffins. A metal whisk rests inside the bowl, all set on a light marble surface.
A muffin tin filled with unbaked egg mixture, shredded cheese, and chopped vegetables, ready to be baked into delicious Frittata Muffins on a light-colored countertop.
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Put some pep in your breakfast

Want to put a little pep in your morning? Start with protein and produce! As a nutritionist, this dynamic duo is hands-down my favorite formula for a breakfast that fills you up and does right by your body. These frittata muffins nail it: eggs, Greek yogurt, and cheddar bring the protein, while bell pepper, onion, and fresh herbs bring the produce. Everything bakes up into one fluffy, cheesy little package that’s ready when you are.

If easy egg breakfasts are all they’re cracked up to be in your kitchen (sorry, I had to!), there are so many fun ways to put this protein-and-produce formula to work. My Microwave Western Mug Omelet piles eggs, ham, peppers, and onion into a speedy two-minute meal. My 3-Minute Mediterranean Mug Omelet brings spinach, herbs, pesto, and feta to the party. For something fresh and summery, try my Caprese Omelet with juicy tomatoes, mozzarella, basil, and balsamic. And when you’re feeding the whole gang, my Veggie Cheese Frittata delivers the same goodness in one skillet.

A white tray holds ten mini frittata muffins with herbs on top, arranged in two rows. Fresh herbs, a fork, a blue cloth, and part of a plate are visible around the tray.
Eight mini Frittata Muffins garnished with herbs are arranged on a white tray. Surrounding the tray are forks, a cloth napkin, fresh herbs, and a small plate with one muffin.

A baker’s dozen…and then some!

Confession time: this recipe makes 14 muffins, not the standard 12. Whoops! I scoop ⅓ cup of the mixture into each compartment, stirring between scoops so every muffin gets its fair share of veggies and cheese. By the time the tin is full, I’ve still got enough batter left over for two bonus frittata muffins. APOLOGIES to all my fellow home chefs!!

Happily, it’s an easy (and tasty) problem to solve. Mist two cups in a second muffin tin or grab a pair of oven-safe ramekins, then bake them right alongside the others. You can also pour the extra into a small skillet and call it a quick omelet. Consider it a little breakfast bonus from me to you 😉

Three baked Frittata Muffins with herbs, diced vegetables, and cheese are arranged on a white plate. A blue cloth and leafy greens are in the background, along with another plate holding two more Frittata Muffins.

Make these egg muffins your own

Think of this recipe as a flexible blueprint. Swap the onion and bell pepper for about 2½ cups of finely chopped broccoli, mushrooms, zucchini, spinach, or scallions. Whatever you pick, sauté the veggies until the pan looks dry. Watery options like mushrooms and zucchini may need a few extra minutes, and frozen spinach should be thawed and squeezed very well.

Want to play with the eggs? Liquid egg substitute works great (figure about ¼ cup for each whole egg) or adjust the ratio of whole eggs to egg whites. Go half and half… or use all whole eggs if that’s your thing.

Three baked frittata muffins with herbs are stacked on a white plate, with more frittata muffins in the background. A blue napkin is placed next to the plate. The muffins appear golden and are garnished with fresh green herbs.
A fork holds a bite of a mini vegetable frittata muffin on a white plate, garnished with fresh herbs, with more frittata muffins blurred in the background.

Then choose your own herb adventure. My family loooves the combo of dill and basil, but parsley, chives, thyme, or a mix of whatever’s hanging out in your crisper drawer would all be terrific. Same goes for the cheese…use what you love or what’s already in the fridge.

Just remember the golden rule: sauté your vegetables before folding them into the egg mixture. Cooking off the extra water is what keeps these muffins fluffy and firm instead of wet and spongy. Once that’s done, it’s time to get cracking!

Mini egg frittata muffins with herbs on a white plate, one muffin with a bite taken out, surrounded by a blue napkin and fresh greens in a bright setting.

Try my Asparagus, Swiss Chard and Feta Frittata next!

Mini egg frittata muffins with diced vegetables and herbs are arranged on a white plate. A blue cloth napkin and silver fork are nearby on the marble surface, with a few green herbs sprinkled around.
(5 stars) 4 ratings

Veggie Frittata Muffins

Fluffy, cheesy, and filled with protein, these easy Veggie Frittata Muffins are perfect for meal prep and busy mornings. The recipe makes 14 muffins, so you'll even get two tasty breakfast bonuses!
Yield: 14 muffins
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
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Ingredients
 

  • 8 large whole eggs**
  • 4 large egg whites**
  • ½ cup low-fat Greek yogurt or light sour cream
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 to 4 tablespoons minced fresh herbs, any preferred including parsley, basil, dill, chives, thyme, etc.
  • 1 medium yellow onion, finely diced (about 1½ to 2 cups)
  • 1 medium red bell pepper, finely chopped (about 1 cup)
  • 1 cup 2% reduced-fat shredded sharp cheddar cheese, divided*
  • Nonstick oil spray, for the pan and skillet
Ingredient Details to Know
*Cheese, your way: You can stir all of the cheese into the mix, or stir in half and reserve the other half to sprinkle over the tops before baking for a golden, cheesy finish. That’s what I typically do.
**Egg options: I use 4 egg whites along with the whole eggs to lighten these up, but if you’d rather keep things simple, use 10 whole eggs instead of 8 and skip the whites entirely—everything else stays exactly the same.

Instructions
 

  • Preheat the oven to 350˚F with a rack in the middle position. Generously mist a 12-cup nonstick muffin tin with oil spray, coating the bottoms AND all the way up the sides of each cup—this is the single most important step for muffins that release cleanly. (Fool-proof tip: skip paper liners here—eggs are notorious for welding themselves to paper, even when misted. If you want liners, use silicone ones, lightly misted.)
  • Liberally coat a large nonstick skillet with oil spray (or pour a bit form the bottle) and warm over medium-high heat. Add the onion and bell pepper and sauté for 6 to 8 minutes, until they’re soft, lightly browned, and the pan looks dry—cooking off that moisture now is what keeps your muffins from turning out watery or weeping later. Remove from the heat and let cool for about 5 minutes while you prepare the eggs (this quick cool-down keeps the hot veggies from scrambling the eggs on contact).
  • In a large mixing bowl, whisk the eggs, egg whites, and yogurt or sour cream until no streaks of white remain. (It’s okay if you have small lumps of yogurt or sour cream throughout.) Whisk in the salt, pepper, and minced herbs. Stir the sautéed veggies into the egg mixture, then stir in all or half of the cheese (*see note).
  • Add ⅓ cup of the mixture to each muffin cup—they’ll be full to just about the top. Give the bowl a quick stir between scoops so the veggies and cheese stay evenly distributed in every muffin (they like to sink to the bottom). A ladle or a spouted measuring cup makes this easy and drip-free. You’ll have enough for 14 muffins, so after filling the 12-cup tin, pour the remaining batter into two misted cups of a second tin (or two oven-safe ramekins) and bake them alongside. If you reserved half the cheese, sprinkle it over the tops now.
  • Bake for 23 to 27 minutes (they’re perfectly cooked at 25 minutes in my oven, for reference), until the muffins are puffed, the centers are set (no jiggle), and a knife inserted in the center comes out clean. Heads-up: they’ll puff up dramatically in the oven and then deflate as they cool—that’s completely normal, not a sign anything went wrong.
  • Let the muffins rest in the tin for 5 minutes (this brief rest helps them firm up and release easier), then run a thin knife or small offset spatula around each one and gently lift them out. Garnish with optional herbs and serve warm. You can store leftovers in the fridge in an airtight container for up to 3 days.

Notes

To make sure they don’t stick: A good-quality nonstick muffin tin, generously misted (bottoms and sides!), plus the 5-minute rest before removing, is the winning combo. If your tin is older or the coating is worn, mist it extra well or use lightly misted silicone liners. And remember—paper liners and egg muffins are not friends.
Why its important to pre-sauté the veggies: Onions and peppers hold a lot of water. Cooking them until the pan looks dry keeps that liquid out of your muffins, so they bake up firm and fluffy instead of soggy. This goes for any veggie swap, too—mushrooms, zucchini, and spinach especially need their moisture cooked off first (if using frozen spinach, thaw and squeeze it really well).
Veggie swaps: Feel free to swap in about 2½ cups total of any finely chopped veggies you love—broccoli, mushrooms, zucchini, spinach, scallions—just follow the same sauté-until-dry rule above.
Make-ahead & storage: These are meal-prep gold. Refrigerate for up to 3 days. Reheat in the microwave for 20 to 30 seconds or warm in a 350°F oven until heated through. I’ve never tried freezing them, so I’m not sure how they’ll hold up.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 muffinCalories: 100Carbohydrates: 3gProtein: 9gTotal Fat: 5g— Unsaturated Fat: 3.5g— Saturated Fat: 1.5gCholesterol: 125mgSodium: 170mgFiber: 1gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0gVitamin C: 17mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!