Spinach Tomato Frittata Cups Baked in Muffin Tin
Portable egg cups loaded with fresh spinach, grape tomatoes, and melted mozzarella. These savory frittata cups bake into tender, custardy centers with crispy cheese edges. Perfect for meal prep, brunch, or quick breakfasts. This version delivers restaurant-quality texture by beating eggs with half-and-half for richness and layering cheese both inside and on top for maximum flavor.
Ingredients
Instructions
- 1
Preheat oven to 350°F.
- 2
Spray a 12-cup muffin tin generously with non-stick cooking spray.
- 3
Beat eggs with half-and-half, seasoning, and red pepper in a medium bowl until well blended.
- 4
Fold in tomatoes, spinach, and half the cheese until combined.
- 5
Divide mixture evenly among muffin cups.
- 6
Top each cup with remaining cheese.
- 7
Bake until eggs are just set, about 18 to 20 minutes.
- 8
Run a small knife around each cup to loosen.
- 9
Let stand 5 minutes before serving.
Tips
Divide cheese evenly across cups before baking so it melts into pockets rather than pooling in one spot.
Don't skip the 5-minute rest after baking. It firms up the centers just enough to pop from the tin cleanly.
Good to Know
Refrigerate in airtight container up to 4 days. Let cool completely before sealing to prevent condensation.
Prepare batter and chill up to 8 hours. Assemble and bake fresh. Or bake fully, cool, and freeze in an airtight container up to 1 month.
Serve warm, room temperature, or cold straight from the fridge. Pairs well with fresh fruit, greens, or a simple tomato sauce for dipping.
Common Mistakes
Overfill cups to avoid eggs spilling over during bake.
Don't skip non-stick spray to avoid sticking and breaking.
Don't bake past 20 minutes to avoid dry, rubbery centers.
Substitutions
Dairy-Free Swaps
General Alternatives
vegan version
FAQ
Can I use fresh herbs instead of the all-purpose seasoning?
Yes. Use 1 teaspoon each fresh basil, oregano, and parsley plus salt and black pepper to taste. Add after beating eggs so heat doesn't dull delicate flavors.
What if some eggs aren't fully set after 18 minutes?
Bake 1 to 2 minutes longer, checking every 30 seconds. Centers should jiggle slightly when shaken; they firm as they cool. Overbaking makes them rubbery.
Can I freeze baked frittata cups?
Yes. Cool completely, layer parchment between cups, and freeze in an airtight container up to 1 month. Reheat in a 300°F oven for 10 minutes or eat cold.