Individual breakfast frittatas

Breakfast frittata

Breakfast is the one meal of the day that I absolutely hate cooking. You see, I’m really not a morning person – never have been, never will be. The fact that I manage to drag myself out of bed in the morning, get myself in some sort of presentable fashion and get my ass into work in time, is achievement enough as far as I’m concerned. So, undoubtably, breakfast is pretty low on my list of priorities. Quite often, my poor tummy gets neglected till lunchtime, by which time I’d happily chew my own arm off.

This recipe came about as a way of trying to remedy by bad breakfasting (or lack of) habits and is fantastic because all of the prep and cooking work can be done in advance. These breakfast frittatas can be made in bulk and keep fresh in the fridge for up to a week. They also freeze brilliantly and the basic recipe can be adapted in a zillion ways to change things up. The key to these frittatas is using large muffin trays or cases in order to make individual servings. For easiness I used a silicon tray so they pop right out.


Per individual frittata – Basic recipe

2 medium-sized eggs
1 tbsp single cream
Salt Pepper

I also added some cheddar cheese, shredded basil and some halved cherry tomatoes to each of mine but feel free to add other ingredients to suit your own taste. Any kind of cooked meat like bacon, ham or turkey is delicious and vegetables such as peas, mushrooms or sweetcorn are also yummy. You can also liven up the base recipe using herbs and spices.


Preheat your oven to 175˚C. Crack 2 eggs into each muffin case, add the cream, salt and pepper and use a fork to carefully stir the ingredients together until everything is well mixed. Add any extra ingredients (in this case I added some shredded basil leaves, some cherry tomatoes which I had cut in half and a small sprinkling of grated cheddar cheese).

Carefully place the muffin tray in the middle shelf of your oven and bake for 25 minutes until the filling is set and golden on top. Leave to cool in the muffin tray for 5 minutes before tuning out. These are yummy served up warm but equally good straight from the fridge.

Basic recipe makes 1 individual frittata but multiply as needed.



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