Frittata Muffins

Eggs in Muffin Cups

Quick and easy.

Have I mentioned that the Tiny Kitchen Assistant doesn’t eat eggs? He absolutely refuses to consume anything with visible egg (“because eggs are ingredients”).

Imagine my surprise last year, while traveling, when we discovered that he’ll eat Starbucks Artisan Bacon breakfast sandwiches. Yes, he’ll happily scarf down a sandwich that’s egg, cheese and two thin wisps of bacon on a ciabatta roll.

We’re not sure what he thinks that yellow thing is on the breakfast sandwich. We just know that we’re not going to make a big deal about it.

So if he’ll eat that, what’s to stop him from eating eggs at home? Stubbornness. He’s flatly refused to eat scrambled, fried, or hard boiled eggs, and even pitched a fit when I made a nice frittata. So if I wanted this to work, I had to beat him at his own game.

I made breakfast sandwiches.


  • 8 eggs, beaten
  • 1 cup lowfat milk
  • 1 tsp salt
  • Freshly ground black pepper
  • Your herbs of choice (I used parsley)
  • Freshly grated parmesan cheese
  • English muffins or bread rounds*
  • Meat of your choosing (I used deli ham)
  • Sun dried tomato pesto

Layer bread, pesto, egg, ham (in foreground) and more bread to make a tasty sandwich.


Preheat your oven to 325 degrees fahrenheit. Spray a muffin tin with nonstick cooking spray. Set aside.

In a medium bowl, whisk together eggs, milk, salt, pepper and herbs.

Distribute the egg mixture evenly among the muffin cups. Sprinkle parmesan cheese over the top.

Bake for 22-25 minutes, or until golden and puffy. If you want a bit of extra color at the end, fire up the broiler to brown the parmesan.

While the frittatas are cooking, prepare your bread or muffin. I covered mine with a swipe of sun dried tomato pesto, and added some deli ham that I had warmed in a pan.

Remove from the oven and allow to sit for about 5 minutes. The frittatas will collapse onto themselves a bit.

Lift the frittatas out with a plastic knife and place onto the bread or muffin. Serve with a side of fruit.


“What is this?” the Tiny Kitchen Assistant asked.

“A breakfast sandwich,” I told him. “For dinner! How cool is that?” Evidently cool enough to distract him. He plowed through 2/3 of a sandwich without complaint.

* Note: I didn’t have any English muffins, but I did have a huge chunk of whole grain bread that was going stale. I cut it into slices, then used a biscuit cutter to cut out frittata-sized rounds. A quick toasting and a sandwich is born.

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