Mini Frittatas-To-Go

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Mini Frittatas-To-Go
Prep Time
5 min
Cook Time
15 min
12 frittatas
Recipe by: Working Mother

Alternate flavors so breakfast is different every day!


  • Olive oil cooking spray
  • 12 Eggland’s Best eggs (Large)
  • ¼ cup milk
  • Salt and pepper, to taste
  • 2 slices deli-sliced ham, chopped
  • ¼ cup shredded cheddar
  • 2 teaspoons fresh dill, picked and chopped
  • 2 links sweet Italian sausage, casings removed and browned
  • 2 tablespoons store-bought pesto
  • ¼ cup grated Parmigiano-Reggiano


Serving Size
1 mini frittata
11 g
  Saturated Fat
4 g
196 mg
357 mg
1 g
Dietary Fiber
12 g

Preheat oven to 375 F.

Spray each cup of a 12-cup muffin tin with olive oil cooking spray.

In a large mixing bowl, whisk the Eggland’s Best eggs with milk and season with salt and pepper.

Carefully pour the eggs into each cup of the muffin tin ¾ of the way to the top (a ladle makes this an easy job!).

Divide ham evenly and place it on top of 6 of the egg cups. Follow with cheddar and dill.

Divide browned sweet Italian sausage evenly and place on top of the remaining 6 egg cups. Follow with pesto and Parmigiano-Reggiano.

Bake until puffed up and cooked through, about 12-15 minutes.

If taking to-go, let the mini frittatas cool and pack in plastic bags or glass containers, making sure to alternate flavors so you’re not having the same breakfast every day!

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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