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Breakfast Recipes

Mini Spinach-Artichoke Frittatas


Make Mini Spinach-Artichoke Frittatas at brunchtime. Or you can prepare these artichoke frittatas ahead of time and reheat them just before guests arrive.

What You Need

Mini Spinach-Artichoke Frittatas


  1. Heat oven to 350°F.
  2. Whisk first 6 ingredients in large bowl until blended. Add remaining ingredients; mix well.
  3. Spoon into each of 32 mini muffin cups sprayed with cooking spray, adding about 1-1/2 Tbsp. artichoke mixture to each cup.
  4. Bake 15 to 18 min. or until toothpick inserted in centers comes out clean.
Cooking time (duration)

38 Min(s) 20 Min(s) Prep 18 Min(s) Cook

Number of servings (yield)

32 servings




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Make Ahead
These delicious frittatas can be baked ahead of time. Cool, then refrigerate up to 4 hours. When ready to serve, cover loosely with foil then reheat in a 350ºF oven 5 to 10 min. or just until warmed.

How to Prevent the Baked Frittatas from Sticking to Pan
Spray muffin cups well with cooking spray to help prevent the baked frittatas from sticking to the cups. If the frittatas do stick to the cups, use tip of sharp knife to run around edges of frittatas to help release them from the cups.

Food Facts
If there are any empty mini muffin cups in the pan, fill each empty cup with 1 Tbsp. water so the frittatas will bake more evenly.

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