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Vegetable Frittata Muffins

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Snack
Servings: 12 muffins


  • olive oil for greasing the pan
  • 12 eggs
  • 1 cup milk (250 ml)
  • 1/4 tsp salt
  • black pepper to taste
  • 3-4 small handfuls fresh spinach chopped
  • 1 cup sun-dried tomatoes (80g) chopped
  • 1/2 - 1 cup feta cheese (60-120g) crumbled


  • Preheat the oven to 350°F (180°C)
  • Grease muffin pan with olive oil
  • In a large bowl, whisk eggs with milk, add salt and pepper to taste
  • Chop the sundried tomatoes and spinach into smaller pieces
  • Place the vegetables into the bottom of each muffin cup
  • Pour egg mixture over the vegetables, until each cup is about ¾ full
  • Crumble feta cheese on top of each muffin cup
  • Bake for 20 minutes, until the egg muffins are set
  • Let cool for a few minutes, then use a knife to scrape around the edges to loosen the muffin from the pan. Enjoy!


Once cooled, store in the fridge in an airtight container for up to 3-4 days. You can also freeze them for up to 2 months by wrapping them individually in plastic wrap and storing them in a tupperware container or large freezer bag.
They can be easily reheated in the microwave in the morning. How long they’ll need will depend on the strength of your microwave, but typically 30-60 seconds from the fridge and 2 minutes if frozen.