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Tomato Kale Frittata Muffins (DF)

Looking for a fast, healthy, and delicious breakfast? These can be made ahead and popped in the toaster, or even eaten cold.

tomato frittata muffins

Some mornings it feels like you have all the time in the world to make pancakes, fry up bacon, and cook the perfect eggs. But if you’re like me, most mornings fly by in a rush making coffee, looking for the other shoe, ushering kids out the door, and finding my keys. Again.

That’s why I’m particularly fond of breakfasts that I can make ahead on the weekend, and have ready and waiting all week long. Some days we have time to sit down and enjoy our meal. Other times we eat as we run out the door. But either way, I call that “good enough.”

If you happen to be doing a Whole30, you’re probably familiar with the sentiment and bodily sensations of “hangry”. Make these Tomato Kale Frittata Muffins in advance of your busy week. You’ll be so glad you made these when you open your fridge whether it’s for breakfast, lunch, or snack.

And because they are made in muffin tins, each one can be customized to fit the tastes of your whole family. Your wife can do a little dairy add a sprinkle of feta or cheddar into hers. Bacon fiend? Sprinkle some of the leftover bacon into yours. Include the kids in the prep and have them add their favorite ingredients. Mix it up and have a different flavor every day if your heart desires. Your family will be fed and you won’t have to think about breakfast all week.

If you are looking for more make-ahead breakfasts, try these Make Ahead Breakfast Burritos or these Maple Chicken Breakfast Sausages.

Tomato Kale Frittata Muffins (DF)

  • 25m
  • 15m
  • 40m


  • 1 tbsp. olive oil, plus more for greasing
  • 1/2 bunch kale
  • 12 cherry tomatoes
  • 6 eggs
  • 1/2 c filtered water
  • 1 tbsp. coarse sea salt
  • 1/2 tsp. ground black pepper


  1. Preheat oven to 375 degrees. Grease 1 muffin tin with olive oil.
  2. Destem and mince the kale. Cut tomatoes into quarters, discarding the seeds and juice.
  3. In a small pan, heat the oil over medium heat. Add the kale and cook for 3-4 minutes, until tender and golden.
  4. In a large bowl, whisk together the eggs, water, salt, and pepper. Set aside.
  5. Place a pinch of the kale and 4 tomato pieces in the bottom of each muffin tin. Then, carefully pour the egg mixture into each tin, just to the top.
  6. Bake for about 15 minutes. They will look puffed and golden when done.
  7. Make ahead for quick breakfasts on busy days. Mini frittatas can be reheated in a toaster, oven, or even a microwave (in a pinch) - or enjoy them cold.


  • 12
  • 48
  • 3g
  • 1g
  • 3g
  • 81mg
  • 195mg

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