Cheesy Spinach Mini Frittatas are easy, tasty, make-ahead breakfast and brunch! Recipe on
Print Recipe
4.41 from 5 votes

Cheesy Spinach Mini Frittatas Recipe

These Cheesy Spinach Mini Frittatas are easy to make and perfect for any breakfast or brunch!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 20 -24 mini frittatas
Author: Marlynn Schotland, Urban Bliss Life


  • 2 Tablespoons olive oil
  • 1/3 cup finely chopped onion
  • 1/2 cup chopped spinach
  • 4 large eggs
  • 2 tablespoons almond milk
  • 1/2 cup shredded cheddar cheese
  • 2 Tablespoons freshly chopped chives
  • 1 teaspoon dried thyme
  • salt & pepper to taste


  • Preheat oven to 350 degrees.
  • Prepare a mini muffin pan with cooking spray; set aside.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add onions and sauté for about 2 minutes, until onions are slightly softened and start becoming translucent in color.
  • Add spinach and sauté for one minute. Remove onions and spinach from heat and let cool.
  • In a large bowl, whisk together eggs, almond milk, cheese, chives, and thyme. Add in the onions and spinach and whisk until ingredients are well blended.
  • Pour or spoon the egg mixture into each mini muffin tin.
  • Bake at 350 degrees for 18-20 minutes, just until the center of the frittatas are set and no longer jiggly.


MAKE AHEAD: These can be made the night before, and refrigerated in an airtight container overnight. To reheat, simply place frittatas on a baking sheet and reheat at 300 degrees for about 5 minutes.