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Spinach Artichoke and Sun Dried Tomato mini frittatas

fluffy eggs, gooey cheese and flavorful vegetables baked up in a muffin tin for individual servings.
Course Breakfast, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 people
Calories 97kcal


  • 3 slices bread cut into small cubes
  • 3 artichoke hearts chopped
  • 6 Tbs sun dried tomatoes chopped
  • ¼ cup spinach leaves torn
  • ¼ cup goat cheese crumbled
  • 8 eggs
  • ¾ cups milk


  • 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 ⅔ 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.


To make this low carb or Trim Healthy Mama compliant, 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


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