Breakfast Muffin Frittatas
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Mini Breakfast Frittatas

Servings 6 mini muffin frittatas
Author Jo Allison


  • 4 large eggs
  • 50 ml milk
  • 6 slices of ham/smoked bacon
  • half a red pepper or whole romano pepper or 1 tomato deseeded and roughly chopped
  • 50 g strong cheddar grated
  • chives
  • salt and pepper
  • oil/olive oil

Non-stick muffin tin to bake frittatas in.


    • Spray muffin tin with a little oil/olive oil and make sure all the muffin cups are well greased by distributing oil evenly all around with your fingers.
    • Line each muffin cup with slice of ham or bacon.
    • Deseed and roughly chop your pepper or tomato.
    • Distribute chopped pepper/tomato evenly between muffin cups and follow by grated cheddar and finely chopped chives.
    • Whisk the eggs together with milk and season well with salt and pepper.
    • Pour the egg mixture little by little into muffin tin cups, distributing it evenly until it's all gone.
    • Bake in 180°C for approx. 25 minutes until browned and slightly puffed up (they will collapse as they cool).
    • Let them cool in the muffin tin before taking them out as they are then easier to remove. Prise gently with a knife if required.
    • Enjoy them warm or cold!