Baby Frittatas, also known as egg bites, are not only petite and cute, but they’re simply delicious. They’re easy to make, super customizable and will become a staple in your morning routine.

Baby Frittatas on servings plates with ingredients surrounding them.Pin
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Why I Love Baby Frittatas

  • Quick and Easy Mornings: Baby Frittatas are a lifesaver for busy mornings. Especially when you have a batch of these prepped in your freezer ready to go!
  • Versatile and Customizable: One of the best things about these little egg bites is that they’re a blank canvas for your favorite flavors. Whether you want tons of veggies or meat and cheese, these baby frittatas are able to be customized to whatever suits your tastes every morning.
  • Nutrient-Packed: Beyond their deliciousness, these baby frittatas pack a nutritional punch. Every baby frittata has protein from the egg, two vegetables and a dairy so you can feel good about feeding these to your toddlers (and your adults)! They’re totally family friendly.
Close up of baby frittatas with fork. Pin

The Ingredients

  • Eggs
  • Milk
  • Parmesan cheese
  • Asparagus or any green vegetable you love. Kale, Swiss chard, spinach, or broccoli are some of our favorites!
  • Sun dried tomatoes
  • Kosher salt
Baby Frittatas on plates.Pin

How to Make Baby Frittata Egg Bites

  • Prep Oven/Muffin Tin: Preheat the oven 375°F. Spray or grease muffin tins (mini or regular sized) with oil or butter.
  • Make Frittata Mixture: Whisk the eggs and milk together. Add the cheese, tomatoes and vegetables of choice.
  • Fill Muffin Tins: Add a heaping tablespoon of the egg/vegetable mixture to each muffin cup.
  • Bake: Bake for 12-14 minutes for regular sized muffin tins and 10 minutes for mini, or until eggs are set. Cool and serve.
Baby Frittatas in muffin tins.Pin

How to Meal Prep Egg Bites

You can meal prep these delicious egg bites and make your morning even more of a breeze. Here’s how:

  • Batch Cook: Cook a couple batches of this recipe. Make different versions if you want so you can vary your mornings with different flavors!
  • Freeze: Once your egg bites are cooked and cooled, place them in freezer safe bags or containers and freeze. If properly stored, egg bites can last in the freezer for up the 3 months.
  • Reheating: When you’re ready to enjoy, grab a couple frozen egg bites, pop them in the microwave on 50% power for a couple minutes or the oven to reheat. You’ll have a hot and delicious breakfast in minutes!
Baby frittatas on plates.Pin

Baby Frittatas for Toddlers

This recipe was born with my kids in mind. I wanted to give them something delicious and healthy that was also perfectly sized for their little hands. Making a frittata in a muffin tin was the perfect answer! This recipe is so easy to make that I would make it several times a week when my kids were babies. They loved these frittatas and couldn’t get enough! They’re a great finger food for toddlers, and since they’re made with real food, your older kids (or parents!) will love them too! You can have them for any meal of the day!

Baby Frittatas on serving plates.Pin

Egg Bites Flavor Variations

  • Mediterranean Style: Sun-dried tomatoes, feta, and spinach. YUM!
  • Southwest-Inspired: Bell peppers and onions, Monterrey jack cheese, and a pinch of cumin for a “spicy” twist.
  • Caprese: Tomatoes, basil and mozzarella for a Caprese inspired egg bite. Or make a whole Caprese Quiche!
Baby frittatas on serving plates.Pin

If your family loves this recipe as much as mine do, you should also try this Veggie Filled Frittata or my Ham and Asparagus Quiche! I know your kids will love this recipe. Let me know in the comments what you think and tag me on social media if you make these!

Images by Ivan Solis

Pin

Baby Frittatas

Baby Frittatas, also known as egg bites, are not only petite and cute, but they're simply delicious. They're easy to make, super customizable and will become a staple in your morning routine.
3.58 from 33 votes
Course: Breakfast, brunch
Cuisine: American
Servings: 12
Prep Time 6 minutes
Cook Time 14 minutes
Total Time 20 minutes

Equipment

Ingredients  

Instructions 

  • Preheat the oven 375°F.
  • Spray or grease mini muffin tins with oil or butter.
  • Whisk the eggs and milk together. Add the cheese, tomatoes and vegetables.
  • Add a heaping tablespoon of egg/vegetable mixture to each muffin cup.
  • For mini muffin tins bake for 10 minutes. For regular muffin tin bake for 12-14 minutes or until eggs are set.
  • Cool and serve.

Video

Notes

To Freeze: Once your egg bites are cooked and cooled, place them in freezer safe bags or containers and freeze. If properly stored, egg bites can last in the freezer for up the 3 months.
To Reheat from frozen: When you’re ready to enjoy, grab a couple frozen egg bites, pop them in the microwave on 50% power for a couple minutes or into the oven to reheat. 

Nutrition

Calories: 25kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Cholesterol: 50mg | Sodium: 45mg
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. I can’t figure out what I did wrong. Mine puffed up HUGE in the oven and then deflated to empty shells of air when I took them out. Over-cooked? Over-beaten? Not beaten enough? I expected these to be a bit dense like a quiche rather than hollow like Yorkshire pudding. Help please! :o)

  2. I love this recipe. And I have adapted it several ways using leftover veggies and the plethora of mild chiles from our garden. A little bit of chopped steak or bacon and my husband is in heaven…
    Thank you!

  3. I’m really curious about freezing also! I’d love to keep these in the freezer for morning when we in a rush. Have you tried freezing them? How would you suggest reheating? THANKS!!!!

  4. I just made these with baby spinach and shredded zucchini and they are great! You just need to squeeze the water out of the zucchini.

  5. these are awesome! I used a silicone mold similar to the one seen in the video and added a little prosciutto for fun.

  6. Going to try these tonight for a quick dinner, going to sub sautéed onion and finely chopped broccoli, we’ll see how they go over with the kiddos!

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