Mini Pepperoni Frittatas Recipe

Whip up a batch of these adorable mini pepperoni frittatas for a quick and delicious breakfast or brunch! These make-ahead marvels can be prepared a day or two in advance, making them ideal for busy mornings or elegant buffets. Serve them on toast points for an extra special touch, or enjoy them straight from the pan. Each bite-sized frittata is packed with savory pepperoni, cheesy goodness, and fresh tomatoes – the perfect way to start your day or impress your guests!

Prep Time 15 mins
Cook Time 45 mins
Calories 132.5 kcal
Protein 17g
Rating 5.0 (1 Reviews)
Mini Pepperoni Frittatas

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mini Pepperoni Frittatas

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How to Make Mini Pepperoni Frittatas

  1. Preheat oven to 350°F (175°C).
  2. Seed and finely chop 3 medium tomatoes. Thinly slice the fourth medium tomato.
  3. Lightly butter or grease a 12-cup muffin tin.
  4. In a medium bowl, whisk together 6 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  5. Stir in 1/2 cup shredded cheddar cheese, 1/4 cup finely chopped onion, 3/4 cup chopped seeded tomatoes, and 1/2 cup chopped pepperoni.
  6. Evenly distribute the egg mixture into the prepared muffin cups, filling each about 2/3 full.
  7. Top each frittata with a slice of the remaining tomato.
  8. Bake for 25-30 minutes, or until the frittatas are set and lightly golden brown in the center.
  9. Let cool in the muffin tin for 10 minutes.
  10. Run a blunt knife around the edges of each frittata to loosen them.
  11. Gently lift the frittatas from the muffin tin and place them on a wire rack to cool completely.
  12. If storing, allow to cool to room temperature.
  13. Wrap each frittata individually in plastic wrap.
  14. Refrigerate for up to 3 days. Reheat in the microwave on medium power before serving.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

3g

Fat

18g

Carbs

0g