Make Ahead Mini Frittatas

These healthy make ahead mini frittatas are a great breakfast any day of the week. They are ready in less than 30 minutes and can be eaten at home or on the go. These are also gluten free and keto friendly.

WHY MAKE AHEAD MINI FRITTATAS ARE A GOOD BREAKFAST CHOICE?

A problem a lot of us have is that while we could stop at our local coffee shop to grab breakfast, that usually means something sweet. Every so often, don’t you just crave a savory breakfast that hits that comfort spot? Part of my new years resolution is to try and eat better and watch what I eat. These make ahead mini frittatas fill you up and are really low carb. One mini frittata is just 1 net gram of carbs which is great if you’re trying to cut down on carbohydrates.

During the week, leaving the house to get to work on time can be a challenge when you have a busy family to take care of and get out the door. I make these on Sunday and put put them in ziplock baggy or storage container for the week ahead. Then, you just heat up a frittata and enjoy.

Simple, easy meals are what I am about. Granted, for the holidays and special occasions I do tend to go over the top. But that’s just me.

This recipe is packed with Italian sausage, spinach and feta cheese. They’re great straight from the oven, but these keep well in the fridge for a couple days. These mini frittatas can even be frozen for 2 months.

CAN YOU USE ANY INGREDIENTS?

Use whatever meat and veggies you have on hand in your home. That is why these are so great and easy to make. If you prefer just meat, add your favorite meats and enjoy a warm mini frittata. Just make sure you cook any raw meat before assembling. For you vegetarian lovers, just add your favorite vegetables and you have the perfect make ahead mini frittata on the go.

For this recipe, I used a Trudeau structured Silicone Pro Muffin Pan. This benefits of this amazing muffin pan is that nothing sticks to it. I make muffins all the time and this muffin pan is a great addition to my baking staples. I use this every week. It washes well and holds up great. I’ve had mine for two years and it is still working great. I hand wash mine but it is dishwasher safe.

INGREDIENTS FOR MAKE AHEAD MINI FRITTATAS

• 12 Large Eggs
• 1 Cup Heavy Cream (you can use Whole Milk or Almond milk as well)
• 3/4 Cup Feta (I would start with a half a cup and keep adding)
• 1/2 Tsp Salt
• 1/4 Tsp Pepper
• 1 package Italian Sausage
• 1 16 ounce frozen bag of Spinach

HOW TO ASSEMBLE MAKE AHEAD MINI FRITTATAS

Preheat oven to 375 Degrees F.

Spray the muffin cups really well with non stick cooking spray. This helps the Frittatas not stick.

Break up Italian sausage and cook on medium until done on stove top. Then add the cooked sausage to the bottoms of the muffin cups.

Then, add the crumbled feta to each muffin cup. For this recipe, I used plain flavored Feta.

I recommend buying frozen spinach for this recipe. Put the frozen spinach in a microwave safe dish and heat until thawed. Mine took 5 minutes. Cool for a couple of minutes. Then, make sure any liquid from the spinach has been squeezed out. If not, this will make a soggy frittata, and that is no good.

To assemble the egg mixture- In a large bowl, beat the 12 large eggs, cream and salt pepper together. Add a pinch of Nutmeg. Stir to combine. Take a soup ladle and add the egg mixture to each muffin cup and fill the muffin cups to the top.

Put in the oven and cook until set about 25 minutes. If you love breakfast like I do, you should try my moist Gluten Free Blueberry Muffins and my Gluten Free Apple Bread recipes.

Make Ahead Mini Frittatas

Print Recipe

These healthy make ahead mini frittatas are a great breakfast any day of the week. They are ready in less than 30 minutes and can be eaten at home or on the go. These are also gluten free and keto friendly.

• Author: Allie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 Minutes
• Yield: 12 1x
• Category: Breakfast
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 16 ounce package Ground Italian Sausage ((Make sure the Italian Sausage is GF))
• 1 Cup Heavy Cream ((You can substitute Whole Milk, Almond Milk or Half n Half))
• 12 Large Eggs (( I always recommend eating Organic Eggs whenever possible))
• 16 ounce package Frozen Spinach
• Pinch Nutmeg
• 1/2 Tsp Salt
• 1/4 Tsp Pepper
• 3/4 Cup Feta Cheese

Instructions

1. Preheat oven to 375 Degrees F.
2. Spray the muffin cups really well with non stick cooking spray. This helps the Frittatas not stick.
3. Break up the Italian sausage and cook on medium heat until done on stove top.
4. Add the cooked sausage to the bottom of the muffin cups.
5. Add the crumbled Feta to each muffin cup. For this recipe, I used plain flavored Feta.
6. Put the frozen Spinach in a microwave safe dish and heat until thawed. Mine took 5 minutes. Cool for a couple minutes. Then, make sure any liquid from spinach has been squeezed out.
7. To assemble the egg mixture- In a large bowl, beat the 12 large eggs, cream and salt and pepper together. Add a pinch of nutmeg. Take a soup ladle and add the egg mixture to each muffin cup and fill each muffin cup to the top.
8. Bake in the oven at 375 for 25 minutes or until set.

Notes

• Always make sure all your ingredients say Gluten Free.

Keywords: Make Ahead Mini Frittatas, Keto Friendly Recipe, Easy Frittata Breakfast Recipe,

SHOP THIS POST-

Muffin Pan

As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links which means I make a small commission at no extra cost to you. See my full disclosure here.

Share

Pin2

2 Shares