Mini Breakfast Zucchini Frittatas Recipe

Introduction

These Mini Breakfast Zucchini Frittatas are a simple, healthy way to start your day. Packed with fresh zucchini and cheesy goodness, they’re perfect for meal prep or a quick breakfast on the go.

Ingredients

• 6 eggs
• 3 tbsp parmesan cheese
• 1/4 cup grated cheddar cheese or any cheese you have
• 1 medium zucchini
• Salt and pepper to taste
• 1 tbsp olive oil for brushing

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Brush olive oil into each muffin tin hole and set aside.
2. Step 2: Grate the zucchini and squeeze out excess water using a strainer or cheesecloth. Combine the zucchini with parmesan cheese, salt, and pepper in a bowl.
3. Step 3: Add the eggs to the zucchini mixture and whisk vigorously until fully blended.
4. Step 4: Divide the mixture evenly between the prepared muffin cups. Sprinkle grated cheddar cheese on top of each.
5. Step 5: Bake for about 15 minutes, or until the frittatas are set and no longer jiggly in the center.
6. Step 6: Remove from the oven and let cool for 10 minutes. Carefully remove the frittatas from the muffin tin while still warm for easier removal.

Tips & Variations

• Try adding chopped herbs like parsley or chives for extra flavor.
• Swap cheddar for mozzarella or feta to change the taste profile.
• If you want a veggie boost, include diced bell peppers or spinach in the mixture.

Storage

Store leftover frittatas in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm. These also freeze well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini?

It’s best to use fresh zucchini for this recipe because frozen zucchini contains more water, which can make the frittatas soggy. If using frozen, be sure to thaw and squeeze out as much moisture as possible.

Can I make these ahead of time?

Yes, these mini frittatas are great for meal prep. Make them in advance, store in the fridge, and reheat as needed throughout the week.

Mini Breakfast Zucchini Frittatas Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 130 reviews

These Mini Breakfast Zucchini Frittatas are a delicious and healthy way to start your day. Made with fresh zucchini, eggs, and cheese, they’re easy to prepare and perfect for meal prepping. Baked in muffin tins, they offer a convenient, portable breakfast option that’s both savory and satisfying.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 mini frittatas 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Egg Mixture

• 6 eggs
• 3 tbsp parmesan cheese
• Salt and pepper to taste

Vegetables and Cheese

• 1 medium zucchini, grated and water squeezed out
• 1/4 cup grated cheddar cheese or any cheese you prefer

Other

• 1 tbsp olive oil for brushing muffin tin

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the frittatas.
2. Prepare Muffin Tin: Brush olive oil into every muffin tin hole to prevent sticking and set the tin aside.
3. Prepare Zucchini: Grate the medium zucchini finely, then squeeze out the excess water using a strainer or cheesecloth to avoid soggy frittatas.
4. Mix Ingredients: In a bowl, combine the grated zucchini with parmesan cheese, salt, and pepper. Add the 6 eggs and whisk vigorously until the mixture is well blended and uniform.
5. Fill Muffin Cups: Divide the egg and zucchini mixture evenly between the prepared muffin cups. Then sprinkle the grated cheddar cheese (or your choice of cheese) on top of each portion.
6. Bake: Place the muffin tin in the oven and bake for approximately 15 minutes, or until the frittatas are set and no longer jiggly in the center.
7. Cool and Remove: Remove from the oven and let the frittatas cool in the muffin tin for about 10 minutes. Carefully take them out before they cool completely to avoid breaking, as they will firm up and become harder to remove when fully cooled.

Notes

• Make sure to squeeze out as much water as possible from the zucchini to prevent the frittatas from becoming watery.
• You can substitute the cheddar cheese with mozzarella or any other cheese available.
• These frittatas are perfect for meal prep and can be stored in the refrigerator for up to 3 days.
• Reheat in the microwave for about 30 seconds before serving.
• Feel free to add herbs like parsley or chives to enhance the flavor.

Keywords: mini frittata, zucchini recipe, breakfast frittata, easy breakfast, baked egg muffins, zucchini eggs, healthy breakfast, meal prep breakfast