When you make your breakfast frittata in single-serve mini pie tins, you get to eat the whole thing! This frittata recipe is packed with flavorful sausage, cheese, pesto, and sun-dried tomatoes. When served with fruit and plain Greek yogurt, you’ve truly got a winning breakfast combination. Kids tend to love mini versions of foods, and they’re great for portion control too!
While I was rummaging around looking for bundtlettes for the single-serve strawberry shortcake recipe, I came across mini pie tins. I don’t make baked goods very often, so I forgot that I purchased the tins several years ago.
However, I figured there was no sense in letting them continue to collect dust. I decided to put them to use in this breakfast frittata recipe.
If you like frittatas so much that you don’t want to share, these mini frittatas might be for you. With these single-serve portions, you get a whole frittata all to yourself!
They’re pretty cute too, I must say. IMVHO, they’re kind of like the adorable babies of the frittata world.
I used 5” mini pie plates, like these ones that are available on Amazon. This recipe fills four of these mini pie tins perfectly. That’s great because that is precisely how many are typically sold in a set!
I don’t like it when there are a bunch of extra ingredients after filling pie tins, breading items, stuffing veggies, etc. It promotes food waste and makes life more difficult for those of us who track calories. I try to ensure this doesn’t happen with my recipes.
As you can see, I nailed it with this one! Just make sure to use the 5” pie tins.
Make your breakfast frittata the fast or slow way- it’s your choice!
When I take the time to make a slow food recipe, I typically make a large quantity. That way, I’ll have extra in the freezer for when I need to throw a meal together quickly.
For this recipe, I used my homemade sausage with chicken, feta, and sun-dried tomatoes. It imparted a ton of flavor to these frittatas. However, it’s absolutely fine to use your favorite store-bought chicken sausage if you need to save time.
The other recipe that got to play a role here was my carrot greens pesto. Yes, you could definitely use a couple tablespoons of store-bought pesto instead.
That said, if you’ve been discarding greens from carrot tops or radish tops, why not turn them into pesto? It takes very little time to whip up pesto, and this tasty ingredient freezes well. I freeze pesto in a regular ice cube tray, so I have 2T portions ready when I need them.
(It wasn’t a coincidence that I ended up using exactly 2T of pesto in this recipe!)
Pesto can also be made with a variety of herbs aside from basil. If your bunches of parsley or cilantro tend to wilt before you get to fully use them, make pesto! Greens can be expensive, so it’s great to get as much as you can out of them in your recipes.
I chose to take the shortcut of using store-bought sun-dried tomatoes (packed in olive oil) in this dish. Sometimes the recipe developer needs to take a break too. Haha
You could, of course, dry your own tomatoes to use instead. Fast or slow, it’s ultimately up to you and what you can fit in your schedule! Have fun with it!
And now for the disclaimer…
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The calorie information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be wildly inaccurate, so please don’t sweat the numbers too much.
Breakfast Frittata for One (Mini Frittatas Recipe!)
- 1 tablespoon olive oil
- 1 medium shallot, chopped
- 4 ounces chicken sausage, crumbled (homemade or store-bought)
- 1 clove garlic, minced
- 6 large eggs
- 2 tablespoons pesto (homemade or store-bought)
- 2 tablespoons milk, 2%
- 4 ounces shredded mozzarella cheese
- 2 tablespoons sun-dried tomatoes packed in oil, drained, chopped small
- salt and pepper, to taste
- cooking oil spray of choice
- fresh basil or garlic chives, chopped (for garnish, optional)
- Preheat the oven to 350°F.
- Brown the chicken sausage, shallot, and garlic in the olive oil in a skillet on the stovetop over medium heat. It will take approximately 10 minutes.
- Whisk together the eggs, pesto, milk, cheese, salt, pepper, and sun-dried tomatoes. Stir in the sausage mixture.
- Mist four 5" mini pie tins with the cooking oil spray. Divide the egg mixture evenly between the tins.
- Bake the frittatas in the top third of the oven for 25-30 minutes. Remove after baking and let cool a bit before garnishing with the optional basil or garlic chives.
This is a level 1 recipe (may help support fat loss). The precise calorie count of this meal will depend on the type of pesto and chicken sausage that you use. Check out the article accompanying this recipe to get the full details on what I used. Add some fruit and a single-serve container of plain (unsweetened) non-fat Greek yogurt to keep this meal at level 1. I chose to use fresh cherries and honeydew melon. Strawberries and raspberries are both great choices if you are following a low-carb plan. (And yes, it’s fine to use the full-fat Greek yogurt instead if you like the taste better and/or it helps you with satiety!) (yogurt not shown) Have leftovers? Be sure to remove the frittatas from the metal mini pie tins before reheating in a microwave! You don’t need to start the morning with a damaged microwave and (potentially) a kitchen fire!
Have you ever tried baking anything other than a pie in a mini pie tin? What did you make? Let me know!
I’d also really love to hear about it if you try this breakfast frittata recipe. Drop me a comment below!