Mini Egg Frittatas

Paleo dinners are so easy, and there is a million different recipes out there. But when it comes to easy and quick breakfast…well that’s usually harder to find. Normally, I just stick to smoothies, it takes literally 5 minutes, and then you’re out the door – but sometimes that’s just not enough.


When my husband and I first started Paleo and Whole 30, we used to make frittatas constantly – but honestly it sucked because the bigger the frittata was the longer it took to cook. Don’t get me wrong, they were totally delicious – maybe we were just not doing it right, but it was so frustrating!



A few weeks ago, I wanted to change up our morning routine, especially in the food department, and I thought what about a frittata again – but with a twist, make them in a mini muffin tin. And boom, here they are!


You can honestly add any veggie or meat to this, but I stuck with my normal sausage, peppers, onions, and spinach. The best part? It  took only 30 minutes. I made these on Monday and they lasted all week long!


Paleo Mini Egg Frittatas

These egg muffins are filled with vegetables and meat, and less than 8 calories each! Plus, they are completely paleo, whole 30, gluten free and dairy free!



  • 10 large eggs
  • 1 cup chopped bell peppers
  • 1/2 cup chopped onion
  • 1 cup cooked crumbled breakfast sausage, bacon or diced ham
  • 1 cup chopped spinach
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tbsp olive oil


  1. Preheat the oven to 350 degrees, spray a non-stick or silicon muffin tin with non-stick cooking spray.
  2. In a medium skillet,  heat 1tsp, cook the onions and peppers for about 2-3 minutes. Then add in your meat. Cook for an additional 2 minutes, before adding your spinach. Once the spinach is wilted, remove the pan from heat and place a spoonful of the mixture into each muffin cup. The mixture should take up 1/4-1/2 of the cup.
  3. In a medium bowl, whisk the eggs and add salt and pepper. Poor the whisked egg into each muffin cup, leaving 1/4″ from the top. (These puppies rise)
  4. Cook for 23 to 25 minutes, or until the egg has puffed and comes clean with a toothpick. Run a knife around the edges to pop the egg frittatas out. Enjoy while hot.You can store in the an air tight container in the refrigerator. Eat within 5 days.


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