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Mini Pizza Frittatas Recipe

As if coming up with awesome school lunch ideas wasn’t hard enough, what do you do when you don’t have a “sandwich” kid?

I’ve got one of those. Which doesn’t really bother me. We try to stay somewhat wheat-free, so not serving my son a sandwich every day isn’t the worst thing.

What IS a challenge is coming up with portable, packable EASY lunches that don’t involve two pieces of bread.

Enter the frittata. Or, more specifically, the mini frittata.

A frittata is, in its most basic form, eggs, milk and seasoning cooked into a thicker version of an omelette. Frittatas are a great way to use up any leftover bits you have in the fridge and can be made ahead, to serve either warm or at room temperature.

We've taken this idea a little further, creating mini versions of the traditional and baking them up in muffin tins for ease and portability. With just a few simple ingredients (easily customized!), you can have a dozen little frittatas that are ready for the week ahead!

We went with pepperoni here, but the sky's the limit! You can use cooked and crumbled sausage, diced peppers or mushrooms, bacon bits ... you get the picture!

Pack a few of these in a lunchbox, with some pizza sauce for dipping, and you are winning lunchtime—with nary a slice of bread to be found!

Mini Pizza Frittatas

  • Makes

    12

    12 frittatas
  • Meal
    lunch, dinner, snack, appetizer
  • Prep

    10 minutes
  • Cook

    30 minutes
  • Total

    40 minutes

    Ingredients:

  • 8 eggs
  • 1/2 cup milk
  • 1/2 teaspoon Italian seasoning
  • 24 slices pepperoni, divided
  • 2 cups shredded mozzarella, divided
  • 1/4 cup grated parmesan
  • black pepper
  • pizza sauce, for dipping

Directions:

  • 1. Preheat oven to 350 degrees; prepare a 12-count muffin tin with non-stick cooking spray. 

  • 2. Whisk eggs in a large bowl. Continue to whisk and add the milk and Italian seasoning. Cut 12 of the pepperoni slices in half, reserving 12 whole slices.

  • 3. Place 3 pepperoni halves into each of the muffin cups. Top with half the mozzarella. Fill the muffin cups with the egg mixture and top with remaining mozzarella and all of the parmesan. Season with pepper.

  • 4. Bake for 20 - 30

  • 5. minutes or until golden brown and set, topping with the reserved pepperoni slices halfway through baking time.

  • 6. Remove from oven and let cool for 10 minutes. Use a small knife to loosen the sides, then transfer to a wire rack to cool completely.  

  • 7. Serve with pizza sauce.

Images via Sheri Silver

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