Mini Spinach & Mushroom Frittatas

These mini spinach and mushroom frittatas are perfect for breakfast or bunch. They are bite-sized making them perfect for kids. What is also great about them is that you can make a full batch (about 24 mini frittatas) and freeze the extras. When you are in a hurry, just simply defrost and reheat them in the microwave or even oven. I like the fact that the filling is very customizable. 

My senior year of high school I decided to take a statistics class at Modesto Junior College. The class was Monday through Thursday and started at 6:30 am. It was brutal. I had to leave my house at 5:45 am each morning from August through December. I am an avid breakfast eater so I would try to have a small meal before class and then a snack between my 10 minute drive from MJC’s campus back to my high school. I meal prepped these mini spinach and mushroom frittatas. They were perfect.

If you are interested in meal prepping the frittatas, you can do it 2 ways: leave them in an airtight container in the refrigerator to eat throughout the work week or freeze them once completely cool and place them in the microwave when ready to eat.

Eggs provide so much good protein that helped to keep my focus and excel in my statistics course. By the way, I received an A grade in the class for my great work. Frittatas are very versatile so you can change up the fillings. You can add cheese or sausage or maybe even zucchini.


Mini Spinach & Mushroom Frittatas


    6 oz. baby spinach, washed

    5 cremini mushrooms

    1 tablespoon olive oil

    2 teaspoons minced garlic

    Nonstick cooking spray

    8 large eggs

    1/2 cup whole milk

    salt & pepper


  1. Preheat oven to 375°F. In a medium frying pan, sauté the baby spinach with 1 teaspoon of olive oil until wilted. Season with salt and remove from the pan.

  2. Meanwhile, gently wipe the dirt of the mushrooms and dice. Sauté the mushrooms in the medium frying pan using the remaining 2 teaspoons of olive oil and minced garlic. Wait to season with salt until completely cooked and slightly caramelized. Remove from the pan and combine the mushrooms and spinach.

  3. Spray mini muffin tins with cooking spray. Beat together the eggs, milk, salt, pepper, and spinach and mushroom mix. Evenly divide the mixture, filling each cup to the top. Bake for 8 to 10 minutes. Makes 24.