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Mini Frittatas Stacked

Smoked Salmon & Goat Cheese Mini Frittata

These freezer-friendly breakfast frittatas will simplify your morning routine and let you enjoy a taste of Sunday brunch any day of the week!
Course Breakfast
Cuisine American
Keyword mini frittatas
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 115kcal


  • 6 large eggs
  • 1 small shallot, finely diced
  • ¼ tsp coarse salt
  • ¼ tsp black pepper
  • ¼ cup milk or cream
  • 3 ounces chopped smoked salmon
  • 1 cup shredded spinach
  • 2 ounces crumbled goat cheese
  • 2 T chopped chives
  • cooking spray or oil to grease the pan


  • Preheat oven 350°F. Spray or grease 12 cup muffin pan with oil. Set aside.
  • In a medium mixing bowl, beat the eggs with cream, salt, pepper, and shallots just until combined.
  • Add shredded spinach and smoked salmon evenly to the greased muffin cups. Pour in the egg mixture, filling each cup almost to the top. Sprinkle with crumbled goat cheese and chives.
  • Bake 20-22 minutes, until set. Remove from the oven. Let cool about 5 minutes in the pan. Then transfer to a cooling rack to cool completely if not serving immediately. 
  • Freeze the extras: Separate the frittatas with parchment or wax paper and store in a freezer safe container up to 3 months.


Enjoy the mini frittatas for breakfast or lunch with a salad.
To reheat: Reheat in the toaster oven at 350°F 15 minutes or microwave at 50% power about 2 minutes or until hot.
Recipe by: Marisa Moore, RDN


Calories: 115kcal | Carbohydrates: 1g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 172mg | Sodium: 314mg | Potassium: 140mg | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 2.3mg | Calcium: 54mg | Iron: 1.3mg