Flying on Jess Fuel

Fueling my Navy pilot, one meal at a time...

Navigation
  • Home
  • A little about us…
    • Privacy Policy
  • Recipes
  • Travel
  • Gardening

Spinach and Red Pepper Mini Frittatas

April 10, 2015 by jessfuel 23 Comments

These Spinach and Red Pepper Mini Frittatas are quick and easy to throw together, and reheat well for a quick weekday breakfast. Full of veggies and protein!

Spinach and Red Pepper Mini Frittatas

Let’s talk about breakfast: sweet or savory? I’m 100% a sweet breakfast kinda gal. Give me cereal, oatmeal, English muffins with jam, pancakes. If it’s morning, just give me some sugar.

Don’t get me wrong, I love savory breakfast foods, too. Egg sandwiches, bacon, quiches. Yum, yum, yum. But I’d rather have it for lunch or as breakfast-for-dinner. The thought of eggs at 6 am actually almost turns my stomach a little bit.

Nick is the complete opposite. He isn’t really satisfied unless his breakfast includes eggs. Which is kind of a shame, because making a bowl of cereal is so much easier at zero dark thirty. To make it a little easier on him, I make a ton of re-heatable savory breakfasts. It’s kind of nice because he can eat them for breakfast and I can have them for lunch!

Over the last 6 months or so, I think I’ve made at least fifteen batches of Homemade Freezer Breakfast Sandwiches and probably eight to ten Quinoa Frittatas. They’re both my easy go-to’s. And poor Nick is probably really sick of them. (Actually, he’s probably not, but I was starting to get sick of making them.)

Spinach and Red Pepper Mini Frittatas

So… time for something new. I saw these Spinach and Red Pepper Mini Frittatas from Rachel Cooks, they looked easy and I happened to already have all the ingredients at home. Anything to avoid the supermarket. Anything.

Seriously, these are the easiest ever prep-ahead breakfast! And if you don’t like on of the veggies in them, just swap it out for whatever you like. Or whatever is on it’s last legs in your fridge.

Spinach and Red Pepper Mini Frittatas

These were a huge hit! And now I want to make mini frittatas all the time. Because you can really put anything in here. Mushrooms, scallions, ham, bacon, chicken, swiss, feta… the possibilities are endless.

Actually, I almost used kale from the garden instead of spinach. That would have been the smart and economical thing to do since I have kale growing out my ears. But I thought that if I fed Nick kale for one more meal he might just stage a hunger strike. So I caved and bought spinach. But next time… kale!!

Spinach and Red Pepper Mini Frittatas
 
Print
Recipe type: Breakfast
Serves: 12 mini frittatas
Ingredients
  • 1 tsp olive oil
  • ½ cup finely diced onion
  • ½ cup finely diced red bell pepper
  • 3 cups loosely packed spinach, roughly chopped
  • 6 large eggs
  • ¼ cup milk
  • ⅔ cup shredded sharp cheddar cheese
  • Salt & pepper, to taste
Instructions
  1. Preheat oven to 375 degrees. Spray a 12-cup muffin tin with nonstick spray and set aside.
  2. Heat olive oil in a medium skillet over medium-high heat. Add peppers and onions and saute until softened, about 5 minutes, stirring occasionally. Add spinach and cook until wilted. Remove from heat.
  3. Meanwhile, in a large bowl, whisk together eggs, milk, cheese, salt and pepper.
  4. Pour egg mixture into muffin cups so that each one is about ½ to ⅔ full. Add sauteed vegetables evenly to each.
  5. Bake 20-25 minutes or until puffed up and golden brown. Cool in muffin tin for about 5 minutes, then remove and serve immediately, or transfer to a wire rack to finish cooling if you are going to refrigerate for later.
3.2.2929

Spinach and Red Pepper Mini Frittatas

Happy weekend!

You might also like to check out:

Salmon and Dill Mini Frittatas

Salmon and Dill Mini Frittatas

Quinoa Frittata

Quinoa Frittata

You Might Also Like:

Healthy Ham and Cheese Breakfast Casserole
Zucchini Bread Pancakes
Pumpkin Chia Seed Muffins
Zucchini Coffee Cake Muffins

Share this:

  • Share
  • Twitter
  • Pinterest
  • Facebook
  • Email
  • Print
  • Reddit

Filed Under: Breakfast Tagged With: breakfast, eggs, spinach

« My Office Makeover – Where the Magic Happens!
Cats Can Eat Healthy, too! »

Comments

  1. Gayle @ Pumpkin 'N Spice says

    April 11, 2015 at 7:32 am

    Breakfast is my favorite meal of the day! I usually lean towards the savory dishes, but do like the sweet ones, too. These mini frittatas look adorable, Jess! I love the spinach and red pepper combo. Sounds like the perfect grab ‘n go breakfast!

    Reply
  2. Ashley | The Recipe Rebel says

    April 11, 2015 at 2:57 pm

    Breakfast is the BEST meal of the day. regardless of whether it’s sweet or savory or when it’s eaten. Lol. These look amazing!

    Reply
  3. marcie says

    April 11, 2015 at 3:04 pm

    These look delicious, Jess! Love all the veggies and of course the cheese. πŸ™‚ Pinned!

    Reply
  4. Kelly - Life Made Sweeter says

    April 12, 2015 at 1:53 am

    Breakfast foods are my favorite! Love everything about these adorable mini frittatas! They look fantastic!

    Reply
  5. Danielle says

    April 12, 2015 at 10:35 am

    These look delicious, Jess! Love that they’re mini and they can be made ahead of time to take on the go too!

    Reply
  6. Natalie @ Tastes Lovely says

    April 13, 2015 at 10:50 am

    I’m like Nick, I’m a savory breakfast kind of gal. This frittatas sound delicious! Great make ahead breakfast : )

    Reply
  7. Mariah @ Mariah's Pleasing Plates says

    April 13, 2015 at 6:34 pm

    I am the exact same way as you! I love sweets for breakfast while Nick eats eggs nearly every morning. This savory dish may be the one that wins me over though. These little frittatas are SO cute and portable!

    Reply
  8. Denise | Sweet Peas & Saffron says

    April 14, 2015 at 8:27 pm

    We are just like you guys, Jess! I like a sweet breakfast and Ben absolutely needs eggs. These are just too cute! They look so delicious and also super convenient!

    Reply
  9. Amber @ Dessert Now, Dinner Later! says

    April 16, 2015 at 11:49 am

    Everything is better mini! Love this idea for breakfast or a snack!

    Reply
  10. Kaylene @ The Links Site says

    June 9, 2015 at 2:44 am

    I’m like you, I prefer sweet for breakfast rather than savoury. My mind went straight to imagining these mini frittatas as a great lunch idea!

    Reply
    • jessfuel says

      June 9, 2015 at 10:34 am

      Thanks, Kaylene!! They are definitely perfect for ANY meal!! πŸ™‚

      Reply
  11. Vicki says

    July 29, 2015 at 12:23 pm

    Thank you for the mini frittata recipe. Do you freeze them or just refrigerate? How long do they keep and how do you reheat them?

    Reply
    • jessfuel says

      July 29, 2015 at 2:05 pm

      Hi Vicki– You can do either. If you refrigerate, they should only need 20-25 seconds in the microwave. If you freeze, I would try about a minute on 50% power. Every microwave is a little different, so you’ll want to experiment, but those times would be good starting points!

      Reply
      • jessfuel says

        July 29, 2015 at 2:06 pm

        PS– They should keep a few days in the fridge, a few months in the freezer.

        Reply
  12. Dee says

    July 5, 2016 at 10:20 am

    You add the pepper, onion, and spinach to the egg mixture BEFORE you pour egg mixture into muffin cups, right? I don’t think it clarifies that.

    Reply
  13. Chantel says

    July 8, 2016 at 6:52 am

    Love it!

    Reply
  14. Dj says

    August 7, 2016 at 12:50 pm

    Hi Jess! I tried your recipe and it was super successful! Thank you so much for this wonderful dish πŸ™‚

    Reply
  15. Shay says

    December 19, 2016 at 4:59 pm

    can you put the spinach, onion and pepper into the egg mixture and pour everything at once in muffin tin?

    Reply
  16. Laura Braun says

    July 5, 2016 at 2:22 pm

    I can’t seem to get the recipe

    Reply

Trackbacks

  1. Homemade Freezer Breakfast Sandwiches | Flying on Jess Fuel says:
    April 24, 2015 at 2:25 pm

    […] Spinach and Red Pepper Mini Frittatas […]

    Reply
  2. 21 Healthy Make-Ahead Breakfasts | Sweet Peas and Saffron says:
    September 1, 2015 at 12:38 am

    […] Spinach and Red Pepper Mini Frittatas from Flying on Jess […]

    Reply
  3. Salmon and Dill Mini Frittatas | Flying on Jess Fuel says:
    September 26, 2015 at 7:22 pm

    […] 3.4.3177 If you liked these little guys, check out my Spinach and Red Pepper Mini Fritattas! […]

    Reply
  4. Zucchini Lentil Breakfast Burritos | Sweet Peas And Saffron says:
    March 9, 2016 at 11:00 pm

    […] Spinach and Red Pepper Mini Frittatas from Flying on Jess Fuel […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Fueling my Navy Pilot, one meal at a time…

Welcome to Flying on Jess Fuel! I love to cook and share my recipes and adventures in the kitchen with everyone. Take a look around... you might just find tonight's dinner!

Search Flying on Jess Fuel

Subscribe via Email

Enter your email address to subscribe to Flying on Jess Fuel and receive notifications of new posts by email.

ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

Check out these healthy recipes!

Dilly Cucumber Bites
Kale and Black Bean Enchiladas with Avocado Cream and Homemade Enchilada Sauce (Vegan)
Banana Almond Chia Seed Pudding

*Click Here* to read Flying on Jess Fuel’s Privacy Policy.
This site contains affiliate links, meaning that if you make a purchase through them, we will receive a small commission.

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress