Mini Frittatas – Corn-free, GF,DF

A quick and easy meal for any time of day and a great use up for leftovers.

Muffin FrittatasThese mini frittatas have saved me many morning when I otherwise wouldn’t have time for breakfast. It’s so easy to heat up a couple and pop them into my purse to eat once I arrive at the office.

The Trouble with Reheating Eggs

Reheating eggs is tricky. These are the perfect size for reheating while maintaining moisture. By accident I found that adding spaghetti squash to the frittatas also helps maintain moisture while adding a delightful hint of sweetness.


Frittata prepThis recipe is really a convenient way to disguise leftovers. In the pictures shown here, I used the leftover Spaghetti Squash Primavera for my veggies but you can really make this your own. Below are some combos I have tried or intend to try soon. 🙂

  • Black beans and spanish rice (with tomato and onion)
  • Caramelized onions and roasted fennel
  • Mixed roasted vegetables
  • Leftover fried rice

I did try this recipe in a loaf pan lined with toasted dwarf bread. This was the wrong bread to use. The chia seeds made it a little gummy. I still like the concept. I intend to try it again with a different gluten-free bread. I think something with a high coconut flour base would be good as those tend to be dry. An eggy custard soaking into coconut flour bread could only be an improvement! LOL.

5.0 from 2 reviews
Mini Frittatas
Prep time
Cook time
Total time
A quick and easy meal for any time of day and a great use up for leftovers.
Recipe type: Breakfast, Brunch, Lunch, Dinner
Cuisine: Italian
Serves: 12
  • 1½ cup cooked vegetables
  • 1½ cup cooked protein (I used chicken but anything you like will work.)
  • ½ cup cooked quinoa (or rice)
  • 4 eggs, beaten
  • ½ cup nut milk (I make mine with a mixture of almonds and brazil nuts.)
  • salt & pepper to taste
  1. Preheat your oven to 350°F.
  2. Place muffin liners in a regular size muffin tin.
  3. Portion out your chicken, veggies and quinoa into each liner.
  4. Mix eggs, nut milk, salt, and pepper in a bowl. Pour into each liner being to about a ¼" from the top.
  5. Bake in to oven for about 20 minutes. The frittatas will puff up but remain slightly shiny in the center.
  6. Cook on a baking rack for 10 minutes then serve.
The regular size muffin tin is the perfect size to cook through perfectly. I wouldn't try this with a jumbo muffin tin as the inside wouldn't have time to cook through before the outside was tough and leathery. Blech!


This recipe was shared with Wildly Original, Thursday Favorite Things, Full PlateWicked Awesome, WFMW, Real Food WednesdayIt’s A PartyWonderful WednesdayHandmade TuesdayTutorial TuesdayWined DownWhat’d You Do This WeekendHearth & SoulMostly HomemadeTuesdays with a Twist, Tasty TuesdayWordless WednesdayFat TuesdayThank Goodness It’s MondayAllergy-free Wednesday, Delicious DishWaste Not Want NotClever Chicks, Munching MondaysMuch Ado About MondayHappiness is HomemadeMotivation MondaySweet & Savory SundaySimple SaturdaysRound Tuit, Creative Mondays, Recipe of the Week, Real Food RecipeSimple Life, See Ya in GumboLive Simple NaturallySaturday Night Fever and My Favorite Things.
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