The Savory Bite That Steals the Show

I first made these Spinach and Feta Mini Frittatas for a weekend savory brunch ideas spread, and they instantly became the most requested recipe from everyone at the table. When I need breakfast finger foods for a crowd that feel wholesome, elegant, and deeply satisfying, these golden little frittatas are always my first choice.

Why These Frittatas Are an Absolute Brunch Staple

These are the kind of breakfast appetizers that look like they came from a fancy brunch restaurant yet come together in one bowl and a muffin tin with almost no effort at all. They are naturally gluten-free, packed with protein, and make the most gorgeous mini brunch food ideas addition to any morning gathering.

Everything You Need

• 6 large eggs
• ½ cup whole milk
• ½ cup heavy cream
• 2 cups fresh baby spinach, roughly chopped
• ¾ cup crumbled feta cheese
• ¼ cup finely diced yellow onion
• 2 cloves garlic, finely minced
• ¼ cup sun-dried tomatoes, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped
• ½ teaspoon dried oregano
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon fine sea salt
• ¼ teaspoon red pepper flakes, optional
• 1 tablespoon extra virgin olive oil
• Cooking spray for greasing

Baking Every Golden Frittata Cup

1. Preheat your oven to 375°F and grease a standard 12-cup muffin tin generously with cooking spray.
2. Heat the olive oil in a small skillet over medium heat.
3. Add the diced onion and cook for 2 to 3 minutes until softened and translucent.
4. Add the minced garlic and cook for one more minute until fragrant.
5. Add the chopped spinach and stir for 1 to 2 minutes until just wilted.
6. Remove the skillet from heat and allow the spinach mixture to cool slightly.
7. Crack all six eggs into a large mixing bowl.
8. Add the whole milk and heavy cream and whisk together until smooth.
9. Add the dried oregano, black pepper, sea salt, and red pepper flakes if using.
10. Whisk again until all seasonings are fully incorporated.
11. Stir the cooled spinach mixture into the egg mixture.
12. Add the chopped sun-dried tomatoes, fresh parsley, and fresh dill and stir to combine.
13. Divide the mixture evenly among all 12 greased muffin cups, filling about three quarters full.
14. Crumble the feta cheese generously and evenly over the top of each filled cup.
15. Bake in the preheated oven for 18 to 20 minutes until the egg is fully set and the tops are lightly golden.
16. Remove from the oven and allow to cool in the tin for 5 minutes before removing.
17. Run a thin knife around the edge of each frittata to release cleanly from the tin.
18. Arrange on a warm serving platter and garnish with extra fresh parsley before serving.

Spinach & Feta Mini Frittatas

• Author: Adeline
• Prep Time: 12 minutes
• Cook Time: 20 minutes
• Total Time: 32 minutes
• Yield: 12 frittatas
• Category: Breakfast
• Method: Baked
• Cuisine: Mediterranean

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Description

Spinach and Feta Mini Frittatas are light, savory, and loaded with Mediterranean flavor. Baked in a muffin pan with eggs, wilted spinach, and tangy feta cheese, these protein-packed bites make an elegant and easy brunch appetizer.

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Ingredients

8 large eggs

1/3 cup milk

2 cups fresh baby spinach, roughly chopped

1/2 cup feta cheese, crumbled

1/4 cup red onion, finely diced

2 cloves garlic, minced

1 tablespoon olive oil

1/4 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

Cooking spray

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Instructions

1. Preheat the oven to 375°F and grease a 12-cup muffin pan with cooking spray.

2. Heat olive oil in a skillet over medium heat and sauté the onion and garlic for 2 to 3 minutes.

3. Add the spinach and cook until wilted, about 1 minute. Set aside to cool slightly.

4. Whisk together eggs, milk, oregano, salt, and black pepper in a large bowl.

5. Stir in the sautéed spinach mixture and crumbled feta.

6. Pour the egg mixture evenly into the prepared muffin cups.

7. Bake for 18 to 20 minutes until puffed and set.

8. Let cool for 5 minutes before removing.

9. Serve warm or at room temperature.

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Notes

Squeeze out any excess moisture from the spinach before adding to the egg mixture.

Silicone muffin molds make removal much easier than metal pans.

Store in the fridge for up to 4 days and reheat in the microwave for 30 seconds.

Inspired Twists & Serving Ideas

• Swap feta for goat cheese or gruyere for a completely different but equally delicious flavor
• Add finely diced roasted red pepper into the mixture for a sweet, smoky color boost
• Mix in crumbled cooked sausage or crispy bacon bits for a heartier, meatier variation
• Add a tiny dollop of tzatziki or sour cream on top of each frittata just before serving
• Serve alongside other breakfast finger foods on a full breakfast for a crowd morning board
• Top each frittata with a thin slice of fresh tomato before baking for a beautiful presentation
• Add a handful of fresh arugula tossed in lemon oil on the platter for a fresh, peppery contrast
• Make a full-size version in a cast iron skillet and slice into wedges for a rustic presentation
• Store leftovers in an airtight container in the fridge for up to 3 days and reheat before serving
• Pair with fresh fruit skewers and orange juice for a complete and colorful savory brunch ideas spread

Your Questions Answered

1. Can I make these mini frittatas ahead of time?
Yes, bake them fully, cool completely, and refrigerate in an airtight container for up to 3 days. Reheat in a 300°F oven for 8 minutes or microwave for 30 seconds before serving.

2. Can I use frozen spinach instead of fresh?
Yes, thaw frozen spinach completely and squeeze out every bit of excess moisture before adding it to the egg mixture to prevent the frittatas from becoming watery during baking.

3. How do I know when the frittatas are fully cooked?
The frittatas are done when the centers are fully set with no visible jiggle, the edges are lightly golden, and a toothpick inserted into the center comes out completely clean.

4. Can I make these dairy-free?
Yes, substitute the whole milk and heavy cream with full-fat coconut milk or unsweetened oat milk, and use a dairy-free feta alternative for equally delicious and inclusive results.

5. Are these suitable asbreakfast finger foods for a crowd** at large events?**
Absolutely, simply double or triple the recipe and bake in multiple muffin tins simultaneously. They hold their shape beautifully at room temperature for up to an hour making them ideal for buffet style breakfast appetizers spreads.

A Green and Golden Closing From My Kitchen

These Spinach and Feta Mini Frittatas are the kind of breakfast appetizer that nourishes, satisfies, and impresses all at once without demanding anything complicated from your morning. Fluffy, golden, and packed with Mediterranean flavor. From my cozy kitchen at HubFoodie to yours, enjoy every warm, cheesy, herbaceous, perfect bite! 🥚🌿🧀

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