Mini Christmas Frittatas 6.000

Deb Lindsey for The Washington Post

Dec 15, 2017

Whisk together a few eggs, milk and some fillings, pour it all into a muffin pan and you’ve got breakfast. Not only that, you can make these tasty little frittatas weeks in advance and pop them in the freezer. Just warm them up in the microwave for a couple of minutes.

Baking with a small ball of mozzarella or other type of cheese inside makes for a nice, gooey surprise when you cut into them.

To read the accompanying story, see: The trick to enjoying Christmas breakfast is to make it the day before.

Make Ahead: The baked, cooled frittatas can be individually wrapped and frozen for up to 2 months.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes 12 mini-frittatas

  • 8 large eggs
  • 1/4 cup whole or low-fat milk
  • 4 teaspoons seeded, minced red bell pepper
  • 2 teaspoons finely chopped chives
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Twelve 1-inch mozzarella balls (plain or marinated)
  • Small sweet or hot peppers, for garnish (optional)
  • Small basil leaves, for garnish (optional)


Preheat the oven to 350 degrees. Line a standard-size, 12-well muffin pan with baking paper or silicone liners.

Whisk together the eggs and milk until well blended, then mix in the bell pepper, chives and spices. Place a mozzarella ball in the bottom of each muffin cup, then evenly distribute the egg mixture among them, so that each cup is about three-quarters full.

Bake (middle rack) for about 30 minutes, until the frittatas are puffed and set; they will deflate a bit as they cool.

Serve right away, garnished with the peppers and basil, if desired. Or allow them to cool to room temperature before storing. If freezing, place the frittatas (unmold them first from the silicone liners, but paper liners can stay on) on a baking sheet and set them in the freezer until frozen, then you can place them in a plastic zip-top bag or other freezer-safe container.

Rate it

Recipe Source

From Washington food writer Kristen Hartke.

Tested by Kristen Hartke.

Email questions to the Food Section.

Email questions to the Food Section at