Mini Frittata Bites with Veg & Feta

Tiny, golden egg muffins that deliver big apéro energy.

There’s something smugly satisfying about serving a tray of bite-sized frittatas. Maybe it’s the way they puff up like they know they’re cute. Maybe it’s the fact that they look like something from a catered brunch but take less effort than making toast with toppings.

These are the kind of bites that work just as well passed around at a dinner party as they do tossed into a toddler lunchbox. Sweet bell pepper adds pop. Spinach makes you feel like you’re making good choices. Feta brings the salt and tang, no extra effort required.

If you’ve got eggs, veg, and cheese, you’ve got the makings of a fridge-clearing masterpiece. The mini muffin tin isn’t optional here — it’s the secret to that perfect one-bite texture. Fluffy in the center, lightly crisped at the edges, and just structured enough to pick up with your fingers while holding a glass of wine.

They’re also extremely forgiving. Swap the veg, change the cheese, add herbs or a pinch of chili flakes if you’re feeling bold. But even as-is, they’re chic in that I just threw these together kind of way.

The energy:

• Feeds a crowd without breaking a sweat
• Feels elevated but comes together fast
• Plays nice with rosé, coffee, or leftover juice boxes

These are what you make when you want to impress someone — including yourself — but you’re also kind of over it.

Mini Frittata Bites with Veg & Feta

Like a quiche’s chill cousin — these eggy little bites are all golden tops, tender middles, and pockets of salty cheese. Packed with spinach, sweet bell pepper, and a hint of smugness for pulling it off.

Servings 24 mini bites

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Ingredients

• 6 large eggs
• 1/4 cup milk any kind, dairy or alt
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta
• 1/2 cup finely chopped sweet bell pepper red or yellow
• 1/2 cup finely chopped fresh spinach or thawed frozen, squeezed dry
• 1/4 tsp garlic powder optional, but ideal
• Olive oil spray or a dab of butter for greasing

Instructions

• Preheat oven to 375°F. Grease a mini muffin tin generously — these babies like to stick.
• In a mixing bowl, whisk eggs, milk, salt, pepper, and garlic powder until smooth.
• Stir in the chopped bell pepper, spinach, and feta.
• Use a spoon or small measuring cup to fill each muffin well about 3/4 full.
• Bake for 16–18 minutes, or until puffed and lightly golden on top. Don’t overbake — they’ll firm up a bit as they cool.
• Let rest in the pan for 3–5 minutes, then run a butter knife around the edges and pop them out.

Notes

Make-ahead win: These taste fab warm or at room temp. Store leftovers in the fridge for 3–4 days, and reheat gently in a low oven or microwave.

Swap it out: Use goat cheese instead of feta, or toss in scallions, chopped mushrooms, or herbs.

Toddler tip: Skip the pepper if needed and let them dip in ketchup or yogurt sauce.

Apéro energy: Serve on a platter with toothpicks or tuck into lettuce cups with hot sauce for a smug snack moment.

Course: Breakfast, Snack