• Nick


These Dill & Goat Cheese Mini Frittatas are quick and easy to throw together, and reheat well for a quick breakfast any day of the week. I have been working on fine tuning some recipes for Fire Island, when things turn back to normal and I can enjoy brunch out here with others. This are a great do-ahead breakfast that will free you up in morning when you wake up hung-over, or just too tired to cook.

These are also SO easy to modify & customize. I happened to have fresh dill and goat cheese, but any combination of herbs, cheese, and cooked meat or veggies would work well here. These are a staple in our house and since they are done in muffin tins, you can feed the masses with little to no extra effort.

Ingredients (makes a dozen mini frittatas)

  • 6 large eggs

  • 1/4 cup milk

  • 1/2 cup crumbed goat cheese

  • 4 TBLS chopped fresh dill

  • Salt & pepper to taste


Preheat oven to 400 degrees F.

  1. Spray a 12-cup muffin tin with nonstick spray and set aside.

  2. In a large bowl, whisk together eggs, milk, cheese, dill, salt and pepper.

  3. Pour egg mixture into prepared muffin cups and fill 2/3 to 3/4 with egg mixture. Sometimes I make too much egg mixture and it just won't fit into tins, don't overfill.

  4. Bake 20-25 minutes, they will rise a bunch and be golden brown. Cool in muffin tin for about 5 minutes, then remove and serve immediately, or transfer to a wire rack to finish cooling if you are going to refrigerate for later.

I ended up serving these ones on an English muffin with fresh bacon and mixed greens tossed with some lemon and white vinegar. Highly recommend adding a pop of freshness to your breakfast with some vinegar or citrus.

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