Mini Frittata Brunch Bar

Source: – by Bev Cooks

Mini Frittata Brunch Bar

Get creative and have a whole slew of toppings for your next mini frittata party!

Prep Time 10 min
  • Total Time 40 min
  • Servings 12

I’ve been on quite the miniaturizing kick lately.

I’ve miniaturized calzones, chocolate cake, pecan pies and today I’m miniaturizing the frittata. Somehow miniaturizing my waistline didn’t make the list.

I have a major crush on frittatas. Or as I like to call them, “FREE-TA!-TAS!” So when I decided to divide them up over 12 itty bitty muffin tins and pretend that I was hosting a brunch party with all my best friends picking out their favorite fillings and creating their perfect mini frittatas, I: A) got sad that it wasn’t actually happening; and B) got really excited that I was going to have twelve mini frittatas to myself.

Guess what, you have the power in your own hands to make this mini frittata brunch party happen. You do! Just round up a delicious topping fest, have a t.o.n. of eggs in a bowl and let everyone do their thang!

Let me show you what I made for my imaginary party (sure, you can feel sorry for me if you want).

Handful of eggs, baby spinach, Mexican chorizo, leeks and shredded mozzarella and oregano.

Ingredients for Mini Frittata Brunch Bar

Whisk up 10 eggs with a good pinch of salt and pepper.

Whisking eggs

Choppity chop some baby spinach.

Baby spinach

Get that gorgeous chorizo all soft and caramelized in a skillet.

Carmelizing chorizo

Saute zee leeks.

Sauteed leeks

Pour the eggs into the 12 muffin holes. Sprinkle in your leeks.

Add the chorizo. OMG.

Add chorizo

Add the spinach and oregano.

Add spinach and oregano

Top with grated cheese! (Someone in my family is a sissy about cheese, hence the naked ones. Ahem.)

Top with grated cheese

Bake her up. They’ll puff up like little soufflés, but will settle back down in a nanosecond.

Settled down frittatas

Stack them on a platter for your guests or pop them into your mouth like popcorn!

Feel free to use a.n.y. topping you love: bacon, arugula, goat cheese, thyme, garlic, etc. Do it up!

Just make it happen. Then invite me. Kthanksbye.

For more of Bev’s musings, visit her at Bev Cooks and her Tablespoon profile.

Mini Frittata Brunch Bar


10 large eggs
1/2  cup cooked Mexican chorizo

1 cup spinach, finely chopped

1 leek, sliced lengthwise (green parts discarded) and thinly sliced into half moons
1 cup shredded mozzarella
1 pinch coarse salt and freshly ground pepper

1 tablespoon fresh oregano


  • 1 In a large bowl, whisk the eggs and season with a pinch of salt and pepper.
  • 2 Heat a tablespoon of extra-virgin olive oil in a medium skillet and add the leeks. Season lightly with salt and pepper and saute until slightly browned, 3 minutes. Remove from pan and set aside.
  • 3 To the pan, add the chorizo and cook until until it’s softened, 5 minutes.
  • 4 Pour the eggs into a non-stick muffin tin.
  • 5 Sprinkle the leeks evenly into each eggy mixture.
  • 6 Followed by a good dollop of the chorizo.
  • 7 Go ahead and throw that spinach in there too.
  • 8 It would be wise to sprinkle some cheese and oregano on top of each frittata.
  • 9 Throw the whole thing into an oven, preheated to 375.
  • 10 Bake for about 10 minutes, checking at the 8-minute mark. They should be puffed up and set in the middle. Let cool a few minutes and serve at your next brunch!


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Filed under Breakfast, eggs

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