Key Points:
- Create restaurant-quality mini frittata tarts at home with this foolproof recipe
- Perfect for meal prep – make once, enjoy breakfast all week (serves 4)
- No advanced cooking skills needed – just follow our detailed steps
- Customize with your favorite ingredients while following our tested ratios
Looking for an impressive yet easy breakfast option? These mini frittata tarts are your answer. Whether you’re new to cooking or just want a reliable recipe, this guide breaks down every step to ensure success. These tarts combine fluffy eggs with your favorite fillings in a flaky crust, perfect for busy mornings or weekend brunches.
Nutrition Information (per serving – 2 tarts)
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Protein | 12g |
| Fat | 18g |
| Carbohydrates | 22g |
| Fiber | 1g |
| Sodium | 380mg |
Time Requirements
- Prep Time: 15-20 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-45 minutes
Equipment & Ingredients
Essential Kitchen Tools
| Tool | Purpose | Notes |
|---|---|---|
| 12-cup nonstick muffin pan | Baking the tarts | Regular size, not mini or jumbo |
| Large mixing bowl | Combining ingredients | Glass or metal preferred |
| Medium mixing bowl | Preparing vegetables | For holding prepped ingredients |
| Whisk | Beating eggs | A fork can work but whisk is better |
| Liquid measuring cup | Measuring cream | 2-cup size recommended |
| Dry measuring cups | Measuring ingredients | Full set (1/4, 1/3, 1/2, 1 cup) |
| Measuring spoons | Measuring seasonings | For precise seasoning |
| Cutting board | Preparing ingredients | Non-slip board recommended |
| Sharp knife | Chopping vegetables | Chef’s knife preferred |
| Wire cooling rack | Cooling finished tarts | Any size that fits your counter |
| Paper towels | Drying vegetables | Important for preventing soggy tarts |
| Cooking spray | Preventing sticking | Non-stick spray |
Ingredients (Makes 8 Tarts – Serves 4)
| Ingredient | Amount | Special Notes |
|---|---|---|
| Large eggs | 6 | Room temperature (set out 30 minutes before) |
| Heavy cream | 1/2 cup | Whole milk works but cream is better |
| Mini tart shells | 8 | Pre-baked, found in freezer section |
| Salt | 1/2 teaspoon | Regular table salt or fine sea salt |
| Black pepper | 1/4 teaspoon | Freshly ground tastes best |
| Bell peppers | 1/3 cup | Any color, diced into 1/4-inch pieces |
| Mushrooms | 1/3 cup | Button or cremini, finely chopped |
| Fresh spinach | 1/3 cup | Chopped, stems removed |
| Shredded cheese | 1/2 cup | Cheddar or Swiss, pre-shredded okay |
| Fresh herbs | 2 tablespoons | Chives or parsley, finely chopped |
Extremely Detailed Step-by-Step Instructions
Before You Start (Setup Phase)
- Gather Your Tools (5 minutes)
- Clear and clean your counter space
- Set out all tools listed above
- Place muffin pan on counter
- Put cooling rack near oven
- Line counter with paper towels for vegetables
- Prepare Your Workspace (5 minutes)
- Clear and wipe down all counters
- Set up cutting board on non-slip mat
- Place trash bowl nearby for scraps
- Position ingredients in order of use
- Set oven rack to middle position
- Preheat Phase (2 minutes)
- Turn oven on to 375°F (190°C)
- Place oven thermometer if you have one
- Allow at least 15 minutes for full preheat
- Keep oven door closed during preheat
Ingredient Preparation (15-20 minutes)
- Prepare Eggs (3 minutes)
- Take eggs out of fridge 30 minutes before starting
- Crack each egg individually into small bowl first
- Check for shell pieces
- Transfer to large mixing bowl
- Dispose of any eggs with broken yolks
- Prepare Vegetables (10 minutes)
- Bell Peppers:
- Wash and dry thoroughly
- Cut in half, remove seeds and stem
- Cut into thin strips
- Dice into 1/4-inch pieces
- Place on paper towels
- Mushrooms:
- Wipe clean with damp paper towel
- Remove stems
- Slice thinly
- Chop into small pieces
- Pat dry with paper towels
- Spinach:
- Wash and dry completely
- Remove any tough stems
- Stack leaves
- Cut into thin strips
- Chop strips into small pieces
- Measure Remaining Ingredients (5 minutes)
- Pour cream into measuring cup
- Measure salt and pepper into small bowls
- Measure cheese into bowl
- Chop herbs, measure, set aside
Assembly Process (10-15 minutes)
- Prepare Egg Mixture (5 minutes)
- Crack room temperature eggs into large bowl
- Add measured cream
- Add measured salt and pepper
- Whisk thoroughly for 1-2 minutes until:
- No egg whites are visible
- Mixture is pale yellow
- Slightly frothy on top
- Prepare Muffin Pan (3 minutes)
- Spray each cup thoroughly with cooking spray
- Coat sides and bottom completely
- Place tart shells in cups carefully
- Press down gently to secure
- Fill Tart Shells (5-7 minutes)
- First Layer: Vegetables
- Mix prepared vegetables together
- Add 1 tablespoon to each shell
- Distribute evenly
- Second Layer: Cheese
- Sprinkle 1 tablespoon cheese in each shell
- Ensure even distribution
- Final Layer: Egg Mixture
- Whisk egg mixture again briefly
- Pour into each shell
- Fill to 3/4 full (leave room for rising)
- Use spoon to distribute filling if needed
Baking Process (20-25 minutes)
- Initial Bake (15 minutes)
- Place pan in preheated oven
- Set timer for 15 minutes
- Do not open oven door
- Note time baking started
- Check and Finish (5-10 minutes)
- At 15 minutes, check tarts:
- Should be slightly puffed
- Edges starting to brown
- Center still slightly jiggly
- Continue baking 5-10 minutes until:
- Edges are golden brown
- Center is set but still soft
- Toothpick comes out clean
Cooling and Finishing (10-15 minutes)
- Initial Cooling (5 minutes)
- Remove from oven carefully
- Place pan on wire rack
- Let sit untouched for 5 minutes
- Look for slight deflation (normal)
- Remove from Pan (5 minutes)
- Run plastic knife around edges if needed
- Lift each tart carefully
- Place on cooling rack
- Cool another 5 minutes
- Final Touches (2-3 minutes)
- Sprinkle with fresh herbs
- Add extra black pepper if desired
- Serve warm or room temperature
Troubleshooting Guide
Common Problems and Solutions:
- Eggs Not Setting
- Problem: Center still liquid after cooking time
- Solutions:
- Check oven temperature with thermometer
- Add 2-3 minutes baking time
- Ensure eggs were at room temperature
- Check that tarts weren’t overfilled
- Soggy Bottom
- Problem: Tart shells are soft or soggy
- Solutions:
- Pat vegetables very dry before using
- Don’t overfill with egg mixture
- Pre-bake shells for 5 minutes if using frozen
- Cool on rack, not in pan
- Sticking to Pan
- Problem: Tarts won’t release from pan
- Solutions:
- Use more cooking spray next time
- Let cool 5 full minutes before removing
- Run plastic knife around edges
- Consider using silicone pan
- Uneven Cooking
- Problem: Some tarts cook faster than others
- Solutions:
- Rotate pan halfway through baking
- Check oven for hot spots
- Ensure even filling distribution
- Use heavy-gauge muffin pan
Variations & Substitutions
Try these tested combinations:
- Mediterranean Style
- Replace standard fillings with:
- Chopped spinach
- Crumbled feta
- Diced sun-dried tomatoes
- Fresh basil
- Classic Breakfast
- Swap in:
- Diced ham
- Sharp cheddar
- Sautéed onions
- Bell peppers
- Vegetarian Supreme
- Use:
- Sautéed mushrooms
- Caramelized onions
- Swiss cheese
- Fresh thyme
- Low-Carb Version
- Skip tart shells
- Use silicone muffin cups
- Increase egg mixture slightly
- Add extra cheese for structure
Storage & Reheating Instructions
Storage
- Refrigerator:
- Cool completely
- Place in airtight container
- Store up to 3 days
- Keep away from strong-smelling foods
- Freezer:
- Wrap individually in plastic
- Place in freezer bag
- Label with date
- Freeze up to 1 month
Reheating
- From Refrigerator:
- Microwave: 30 seconds
- Toaster oven: 3-4 minutes at 350°F
- Regular oven: 5-7 minutes at 350°F
- From Frozen:
- Thaw overnight in refrigerator
- Follow refrigerated reheating instructions
- Add 1-2 minutes to heating time
Safety Notes & Essential Tips
Food Safety
- Wash hands before and during prep
- Keep eggs refrigerated until needed
- Don’t leave tarts at room temperature over 2 hours
- Heat to 165°F when reheating
- Check expiration dates on all ingredients
Pro Tips for Success
- Beat eggs until no streaks remain
- Keep vegetables small and uniform in size
- Use room temperature ingredients
- Don’t overfill tart shells
- Let ingredients shine – don’t overseason
- Clean as you go for easier prep
- Set out all ingredients before starting
