Spinach Artichoke Sun Dried Tomato mini frittatas

Do you like a nutritious and tasty breakfast but need something easy? Spinach Artichoke Sun Dried Tomato Mini Frittatas is your answer! Fluffy eggs, with gooey cheese and flavorful veggies. You’ll want this for breakfast, lunch, AND dinner!

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Spinach Artichoke Sun Dried Tomato Mini Frittatas

Mornings can be a little crazy at times, I get it. It’s so much easier to pour a bowl of cereal than it is to cook something. The thing with cereal, is it just doesn’t ‘stick’ for long. I find my kids (and I) are hungry again, quite soon. And let’s face it, most cereals just don’t have a ton of nutritional value, especially the kind kids like.

That’s why I love these mini frittatas. Actually, I just love eggs. We go through dozens of eggs here, literally. Eggs are highly nutritious, plus there’s a plethora of ways to cook them. Scrambled, fried, poached, hard-boiled, etc. But back to the spinach artichoke sun dried tomato mini frittata–the best part about these is you can make them ahead! Spend a half hour on the weekend putting these together and you’re set for the week.

Now, I realize this particular recipe has more ‘grown up’ ingredients in it. Please don’t let that scare you. This recipe is extremely versatile. You can change out the veggies for  any fillings you prefer. I’ll share some variations at the end of the post.

Spinach Artichoke Sun Dried Tomato Mini Frittatas is a wonderful choice for a Mother’s day or Easter brunch! Breakfast in bed anyone?

Spinach Artichoke and Sun Dried Tomato mini frittatas

fluffy eggs, gooey cheese and flavorful vegetables baked up in a muffin tin for individual servings.

5 from 2 votes

Print Pin Rate

Course: Breakfast, Main Course

Cuisine: American

Keyword: artichoke, eggs, frittata

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 12 people

Calories: 97kcal

Author: Chellie Schmitz

Ingredients

• 3 slices bread cut into small cubes
• 3 artichoke hearts chopped
• 6 Tbs sun dried tomatoes chopped
• 1/4 cup spinach leaves torn
• 1/4 cup goat cheese crumbled
• 8 eggs
• 3/4 cups milk

Instructions

• Preheat the oven to 350.
• Grease the muffin tin, I use an olive oil spray.
• Cover the bottom of each muffin tin with the cubes of bread.
• Layer the artichoke hearts, sun dried tomatoes, spinach, and cheese.
• In a bowl, beat the eggs and milk together. Transfer to a measuring cup for easy pouring.
• Pour the egg mixture into the muffin tin until about 2/3 full.
• Bake for 15-20 minutes or until just set.
• Serve immediately.
• For make ahead method, allow to cool and store in an airtight container in the refrigerator for warming up and serving later.

Notes

To make this low carb, omit the bread and milk, and add 3-4 more eggs.

Or, you can omit the bread and substitute almond milk for the cow's milk

Nutrition

Calories: 97kcal | Carbohydrates: 6g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 112mg | Sodium: 149mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 426IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg

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Notes~

• I used this jumbo muffin tin, so it made 6 jumbo frittatas. In a regular muffin tin, you’ll get 12.
• You can use any type of bread with or without crust. I used whole wheat
• These can be made without the bread as well, just use more eggs

Variations~

• Add bacon
• Ham, swiss and green peppers
• Bacon, cheddar, kale, tomatoes
• Tomato, onion, bell peppers, spinach, and sausage

I’m sure you can think of a million other combinations! Enjoy!

Love eggs? You’ve got to try Quinoa Breakfast Bowls! I can’t get enough of these!!

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