Cheesy Spinach and Potato Frittata Muffins

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 muffins
Print Recipe


  • 12 whole eggs
  • 3/4 cup whole milk
  • 1 cup shredded opotatoes or leftover hashbrowns
  • 1 cup grated cheddar cheese
  • 1/2 cup baby spinach
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  • Preheat oven to 375°F In a large mixing bowl, scramble your eggs, milk, salt and pepper. Add Spinach cheese and hash browns; stir until evenly incorporated
  • Pour egg mixture into lightly greased nonstick muffin tin. Place in center rack of oven and bake for about 25-30 minutes until center of egg is no longer runny. Use a spatula to remove frittatta muffins from tin and serve.
  • Store the remainder in an air tight contain and reheat in the oven for 10 minutes (or in the microwave for about 45 seconds) enjoy!


Poking the center with a toothpick to check to see if its runny is a good way to check for doneness!