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Make and Freeze: Muffin Tin Frittatas

Feel like you're always on the go but don't want to compromise good food for convenience? Get out your trusty muffin tin and whip up some easy frittatas that are delicious and portable. Watch this video for an egg-and-cheese recipe, and learn how to make your favorite meals, like meatloaf, in single-serving sizes that are perfect for grabbing on the way to soccer or ballet. This recipe yields 12 frittatas, which means 12 fewer meals you have to make during the week.

Muffin Tin Frittatas


2 cups milk

3 large eggs, lightly beaten

cooking spray or 1 tablespoon softened butter for greasing muffin tin

1/2 cup baby spinach, roughly chopped

1/2 cup roasted red peppers, patted dry and finely chopped

1/2 cup sharp cheddar cheese, grated

salt and pepper to taste


1. Place oven rack in center of oven. Preheat oven to 350 degrees.

2. Spray 12-cup muffin tin with cooking spray or grease with softened butter. Place equal amounts of spinach, raster red peppers and cheese in each muffin cup. Whisk together eggs and milk until combined and just frothy. Transfer to a large liquid measuring cup and each muffin cup about 3/4 full. Season with salt and pepper if desired.

3. Bake 10 to 12 minutes until lightly golden and puffed.

Makes 12 frittatas

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