Vegetable and Cheese Muffin Tin Frittatas

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Bite-sized baked frittatas packed with colorful vegetables and cheese, perfect for a nutritious breakfast or snack for kids. This American-inspired kid-friendly recipe, ready in about 30 minutes, pairs large eggs, milk, shredded mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 large eggs
• 1/4 cup milk
• 1/2 cup shredded mozzarella cheese
• 1/2 cup chopped spinach
• 1/4 cup diced red bell pepper
• 1/4 cup grated carrot
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp olive oil

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with 1 tsp olive oil.
2. Step 2: In a large bowl, whisk together 6 large eggs and 1/4 cup milk until smooth.
3. Step 3: Stir in 1/2 cup shredded mozzarella cheese, 1/2 cup chopped spinach, 1/4 cup diced red bell pepper, 1/4 cup grated carrot, 1/4 tsp salt, and 1/4 tsp black pepper until well combined.
4. Step 4: Pour the egg mixture evenly into the prepared muffin tin cups, filling each about 3/4 full.
5. Step 5: Bake for 18-20 minutes until the frittatas are set and lightly golden on top.
6. Step 6: Let cool for 5 minutes before removing from the tin. Serve warm or at room temperature.