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a variety of individual frittatas

Individual Frittatas

4.58 from 7 votes
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Protein: Pork
Cut: Bacon, Breakfast Sausage
Diet: Dairy Free, Gluten Free, Keto, Paleo, Whole30
Course: Breakfast, Brunch, Meal Prep
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6


Frittata Base

  • 1 dz eggs
  • 1 tsp kosher salt
  • ½ tsp black pepper

Add-Ins of Your Choice

  • cooked ButcherBox breakfast sausage
  • cooked ButcherBox bacon chopped
  • broccoli (steamed or raw) rough chop
  • red peppers (sautéed or raw) small dice
  • cherry tomatoes halved
  • mushrooms (sautéed) sliced
  • shredded cheese (your choice) optional
  • chives minced, optional


  • Preheat oven to 350°F. Grease a non-stick muffin pan; set aside.
  • Whisk eggs with salt and pepper. For a richer egg base add a ½ cup cream or milk.
  • Fill muffin pan with suggested or any of your favorite egg add-ins. Here you can fill each muffin well with as much or as little veggies/meat/cheese you want.
  • Transfer egg base to a liquid measureing cup for easy pour. Slowly pour eggs into muffin wells so it doesn't overflow. Depending on how much you filled the wells with add-ins you may have more or less egg base leftover. We filled ours up half-way.
  • Bake for 20 minutes or until egg has set. Let cool 3 minutes, remove from muffin pan and serve.
    Chef Tip: These are great for meal prep for the week...easy grab and go breakfast; plus this is a great way to use up any leftover veggies or cooked meat.
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