Mini Philly Frittatas

35 24
Recipe By
(10) 6 Reviews
Prep Time
Total Time


These Mini Philly Frittatas would taste just as good in larger pieces, but they're so appetizing when they're baked in mini muffin cups! Served warm or cold, these bite-size frittata appetizers are sure to win rave reviews.

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What You Need

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Make It

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  • Combine cream cheese and onion in medium bowl with wooden spoon. Stir in spinach, pepperoni and flour. Mix well. Stir in egg until smooth.
  • Pour into 24 greased mini muffin cups. Remove excess oil from sundried tomato pieces using paper towel. Top each frittata with a piece of sundried tomato . Bake at 350°F for 15-18 minutes, or until set and golden. Serve warm or cold.

Don't have mini muffin tins?

No problem. Fill 11 regular size muffin cups and bake for 20 - 23 minutes.


  • 24

Nutritional Information

Serving Size 24
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • t.sauriol |

    These were easy to make and pretty tasty. I substituted the onions with garlic, as I don’t like onions, and I think next time I will chop up the sundried tomatoes and mix them in with everything else, instead of putting them on the top. I’m going to make them again over the holidays without the pepperoni as some of my family members don’t eat meat. I hope they turn out as well.

  • HelenLD |

    Grandkids loved these! I used breakfast sausage cut up instead of pepperoni. Great recipe to dress up with hidden veggies.

  • khickling |

    I used bacon instead of pepperoni. Super easy and tastes great!