Baked frittata muffins, a practical and versatile solution for anyone looking for a quick but satisfying idea, perfect to prepare in advance and take with you during the week. Soft, flavorful and customizable, they turn a few simple ingredients into a complete dish, ideal for lunch on the go or meal prep without sacrificing taste.
This version was created with the idea of “emptying the fridge” smartly: eggs, a little milk and whatever you have on hand, such as cheeses and cold cuts, combine into a batter that bakes golden and inviting. The result is small savory muffins that are easy to portion, convenient to store and great even when eaten cold.
They take just a few minutes to prepare and require no special technique, yet the result is surprisingly balanced and satisfying. They’re ideal to include in your weekly routine, to alternate with classic packed lunches, or to keep ready in the fridge for days when you need something good, fast and already made.
A simple recipe designed to simplify life in the kitchen with a touch of practicality and flavor.
At the end of the recipe, in the FAQ section, I answered some common questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the bottom of the page.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 140.00 (Kcal)
- Carbohydrates 1.09 (g) of which sugars 0.72 (g)
- Proteins 10.71 (g)
- Fat 10.30 (g) of which saturated 4.39 (g)of which unsaturated 4.83 (g)
- Fibers 0.05 (g)
- Sodium 306.26 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Frittata Muffins
- 6 eggs
- 6 tbsp milk
- 1 oz cheddar
- 2 oz bacon (Galbanino type)
- to taste salt
- to taste black pepper
- to taste parsley
- to taste extra virgin olive oil
Tools
- Muffin mold
- Whisks
Recipe for Baked Frittata Muffins
Start preparing the frittata muffins by brushing each muffin cavity with a little extra virgin olive oil.
Crack one egg into each cavity, then add one tablespoon of milk to each, season with salt and black pepper.
Beat the eggs with a whisk or a fork.
Add the finely chopped cheddar to the beaten eggs.
Do the same with the bacon cut into strips.
Finish the preparation with aromatic herbs of your choice; I chose parsley.
Bake the frittata muffins in a preheated conventional oven at 356°F for 20 – 25 minutes.
Remove from the oven and serve immediately.
Baked Frittata Muffins: easy and quick empty-fridge recipe
Once ready, the baked frittata muffins store easily and retain taste and texture even in the following days, making them a practical solution to always have on hand. Versatile and simple, they adapt to what you have in the fridge and make daily meal planning lighter without giving up homemade goodness.
Also try the Arugula frittata roll with stracchino and salmon
How should I store the frittata muffins?
You can store them in the refrigerator in an airtight container for 2–3 days. Enjoy them at room temperature or warm them slightly.
How can I prevent them from deflating?
It’s normal for them to sink slightly after baking. To minimize this, avoid opening the oven during cooking and let the muffins cool in the tin for a few minutes.
Can I substitute bacon and cheddar?
Of course, this recipe is perfect for emptying the fridge: you can use other cheeses (such as scamorza or Parmesan), different cold cuts, or even cooked vegetables.
Collection of packed-lunch recipes, more than 50 ideas for your office or university lunches
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