Light and fluffy egg frittata muffins with Italian peppers and cheese ready in 30 minutes! Bake them in a muffin pan for an easy quick breakfast!
What to love about these mini frittatas
- There's so much to love about these easy mini frittatas! They are absolutely delicious with loads of vegetables and Italian flavors including sweet sun dried tomatoes and red peppers.
- They can be made ahead of time and are so easy! All you need to do is mix, dump into the muffin pan, bake, and serve - with minimal dishes and time used up!
- These Italian frittatas are mini, perfect for kids, small bites, healthy, and gluten-free! Kid's little fingers can easily grab them to eat while they play or are racing to the next after-school event for a nourishing energizing meal!
Be sure to also try the easy asparagus frittata recipe on my site!
What Is The Difference Between A Frittata, Quiche And Strata?
These egg muffins are indeed a blend of a frittata and a strata. Why? Because a frittata due to the fact that there is less milk than eggs used and it is not fried before it is baked. It could also be called a strata because it is made with eggs, cheese and bread (or tortillas in this case as the base). It also puffs up a bit in the baking process. Here are the differences.
Frittatas are an Italian dish with an egg base similar to an omelet or crust-less quiche. Frittata means "fried" so just think about eggs being fried with additional added meats, cheese, vegetables and even pasta. They are typically made by slowly cooking beaten fried eggs in a cast iron pan then broiling it in the oven. Broiling gives it that beautiful crisp finish!
A quiche is a savory custard filled open-faced pastry. It is made with eggs, cheese, meat seafood or vegetables and can be served hot or cold. They are often prepared crust-less or as I prefer, with a sliced potato based. Serve quiches for breakfast, brunch or dinner like my breakfast quiche with kale, feta and sweet peppers. To keep a quiche light and delicate remove it from the oven a bit uncooked because it will continue to cook once removed from the oven.
Now a strata or stratta is a whole other ball game. A strata is essentially an egg, cheese and bread casserole which puffs up when it is baked. Lots of carbohydrates involved here but they are very delicious! They are very similar to a quiche and frittata and resemble a lasagna with an egg mixture that is layered with bread.
Now that we have our different types of baked egg dishes down we can move on... I think I will just leave these breakfast egg muffins in the frittata category. No matter what, they are really amazing with a little bit of crunch and a whole lot of flavors from peppers and goat cheese!
Here is what you need to get started with these cheesy Italian frittata muffins!
- base - tortillas (optional and gluten-free)
- egg filling- eggs, milk
- vegetables inside the frittatas - garlic clove, red peppers, sun dried tomatoes, olive slices, dry parsley, chives are optional for garnish
- seasonings - freshly ground black pepper and Himalayan salt
- cheesy flavor - goat cheese crumbles and Parmesan cheese
- crunch - walnut pieces or pine nuts
See recipe below for quantities.
How to make this recipe
First using a large 3-inch by 3-inch circle cookie cutter, cut out circles in tortillas. Then place the tortillas on a sprayed baking pan.
Mix together the egg mixture and add pour evenly over each of the muffin cups filling them about ¾ of the way full. Bake the egg muffins for 15-20 minutes and watch them puff up and float down!
Baked eggs in a muffin tin are one of our favorite grab and go protein meals and I hope this becomes yours too!
What to serve with Italian egg frittata muffins? Try these delicious healthy sides!
Cook the mini Italian frittatas and let them cool. Store them in an airtight container in the refrigerator and reheat when ready to serve. Consume within 5 days.
How to reheat frittata
To reheat mini frittatas, heat the oven at 325 degree F. Place the egg muffins on a baking dish, cover, and cook for about 10 minutes or until heated through. Serve immediately.
How to freeze frittata
Freeze frittata muffins by first letting them cool completely. You do not want any extra moister in the freezer. Then place each muffin in a large freezer bag. Seal it closed tightly, making sure to remove all the air. Store in freezer for up to 3 months.
Related Egg Recipes
I hope you enjoy this easy Italian egg frittata muffins recipe! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER to be featured and for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below.
Italian Frittata Muffins Recipe
- 6 eggs
- 4 tablespoons milk
- 1 garlic clove minced
- 1 cup red peppers diced
- ¼ cup sun dried tomatoes
- 5 tablespoons olive slices
- 1 teaspoon dry parsley
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon Himalayan salt
- 2 tablespoons goat cheese crumbles
- 3 tablespoons Parmesan cheese freshly grated
- ¼ cup walnut pieces or pine nuts
- 3-4 gluten-free tortillas or spelt tortillas - spelt tortillas are not wheat-free but they are gluten-free
- chives optional
- Preheat the oven to 350 degrees F. Spray a silicone muffin pan with cooking spray.
- Cut out 12 circles of the tortillas using a circle cookie cutter. Place each one of the cut out tortillas at the base of the muffin pan.
- Beat the eggs and milk together in a large bowl and stir in the garlic, red peppers, sun dried tomatoes, olive slices, parsley, pepper, salt, nuts, goat cheese, and Parmesan cheese.
- Pour the egg mixture into the muffin pans filling them about ¾ the way full. Bake for 15-20 minutes. Let set about 5 minutes before serving.
Can these be frozen?
Danielle Fahrenkrug says
Yes, you can freeze these. Wrap them in plastic individually and place them in a sealed airtight zip bag in the freezer for up to 3 months, making sure all the air is removed. Remove them from the plastic before thawing.