Sundried Tomato and Feta Frittata Muffin Bites

Sundried Tomato and Feta Frittata Muffin Bites

There are unlimited ways to make variations of frittatas. Use leftover cooked vegetables and proteins in frittatas. Try different kinds of cheeses (try cheddar, goat, Gruyere, fontina). Make ahead and freeze for later use.
Author: Poppy Innovations


  • ¾ cup dried sun-dried tomatoes
  • 1 green onion thinly sliced
  • 1 Tbsp dried basil
  • salt and pepper
  • 8 eggs
  • ½ cup milk
  • ½ cup shredded mozzarella cheese
  • ½ cup cubed feta cheese
  • Cooking spray


  • Place sun-dried tomatoes in a bowl. Pour boiling water overtop and allow to rehydrate for 10-30 minutes. (Do at very beginning of class). Once rehydrated, then chop sun-dried tomatoes into small pieces.
  • Preheat oven to 375 degrees F. Spray 12 muffin tin cups with cooking spray (Can use mini-muffin tins or pie pan as shown).
  • In a large bowl, whisk together eggs, milk, onion, sun dried basil, salt and pepper together. Then stir in cheese.
  • Pour egg mixture into muffin tins, filling the muffin tin ¾ full (~1/4 cup for each large muffin tin). Bake in a preheated oven until frittatas are set and lightly browned ~20 minutes.