This Cheese and Spinach Mini Frittata recipe is simple to make, and the perfect bite-sized dish for breakfast or brunch!
We've always loved brunch, long before brunching became an adverb.
Brunch and Mother's Day have almost become synonymous. We like the idea of a Mother's Day wine tasting, or a Mother's Day hike. But We truly 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 tasty breakfast or brunch recipe, you can't go wrong with the popular, 5-star rated Banana Crumb Coffee Cake. Or, with almost any egg dish.
While We love making full size quiches – like this bacon mushroom quiche or this ham and spinach quiche – mini frittatas are sometimes simply what you need. They're also the perfect healthy breakfast for busy mornings!
[feast_advanced_jump_to]🌟 Why this recipe works
We've been making this cheese and spinach mini frittata recipe for decades. These mini frittatas are always a big hit!
- Simple: these mini frittatas are super simple 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: We love serving these as mini frittatas because they're simple 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 simple 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 – We 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 simple 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, simply until the center of the frittatas are set and no longer jiggly.
Serving ideas
Mini frittatas are so simple to customize with almost any ingredients to create your favorite combinations of fresh veggies and cheeses. Here are some of the favorite mix-ins that We like to use:
- diced ham
- sliced mushrooms
- chopped asparagus
- sausage crumbles
- bacon bites
- green onions
- red bell pepper
- cherry tomatoes
- crumbled bacon
We've served these at girls' brunches, baby showers, wedding showers, birthdays, and more. They're such fun, tasty 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
How can We make mini frittatas ahead of time?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.
Can We freeze mini frittatas?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
- Banana Crumb Coffee Cake
- Brunch Charcuterie Board
- Blackberry Scones with Blackberry Glaze
- Ham and Spinach Quiche
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Cheesy Spinach Mini Frittatas Recipe
By Marlynn Schotland Prep Time: 5 mins Cook Time: 25 mins Total Time: 30 mins Servings: 20 -24 mini frittatas These Cheesy Spinach Mini Frittatas are simple to make and perfect for any breakfast or brunch!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, simply until the center of the frittatas are set and no longer jiggly.
Notes
Makes approximately 20-24 mini frittatas. Storage: store in an airtight container for up to 4-5 days. Make ahead: These can be made the night before, and refrigerated in an airtight container overnight. To reheat: place frittatas on a baking sheet and reheat at 325° degrees for about 5 minutes, or place in an air fryer basket and air fry at 300°F for 2 minutes.Nutrition
Calories: 38 kcal, Carbohydrates: 0.5 g, Protein: 2 g, Fat: 3 g, Saturated Fat: 1 g, Polyunsaturated Fat: 0.4 g, Monounsaturated Fat: 2 g, Trans Fat: 0.004 g, Cholesterol: 36 mg, Sodium: 92 mg, Potassium: 23 mg, Fiber: 0.1 g, Sugar: 0.2 g, Vitamin A: 148 IU, Vitamin C: 0.4 mg, Calcium: 29 mg, Iron: 0.3 mgNutrition information is automatically calculated, so should only be used as an approximation.