There’s something about spring that makes me crave lighter, brighter flavours—and these Mini Spring Frittata Bites check all the boxes. They’re packed with fresh seasonal veggies, creamy feta, and a hint of lemon zest for that bright pop of flavour that feels just right this time of year.

Whether you’re hosting Easter brunch, feeding a weekend crowd, or looking for a quick, protein-packed breakfast to meal prep for the week, these little egg muffins are endlessly versatile. They come together easily in a muffin tin (no flipping, no fuss), and they’re always a hit.

Save this one for your next spring brunch or easy weekday breakfast—these bites are bound to be on repeat.

Why You’ll Love this Recipe:

• Great for a Group: Perfect for serving at brunch or bringing along as a guest—easy to transport and always a hit.
• Meal Prep Hero: They reheat beautifully, making them perfect for quick, protein-packed breakfasts throughout the week.
• No-Fuss Recipe: Baked in a muffin tin for easy portioning and serving—no flipping, no fuss, no mess.
• Fresh & Flavourful: Packed with seasonal spring veggies, creamy feta, and a hint of lemon zest for a bright, fresh twist.

Prep for Mini Spring Frittata Egg Bites

This recipe comes together really quickly, but here’s a few things you can prep to make assembly a breeze.

• Wash and chop the veggies + fresh dill.
• Mince the garlic.
• Crack all of your eggs into a large mixing bowl.

How to Make Mini Spring Frittata Bites

Step One:

Preheat the oven to 375°F. Grease muffin tin with olive oil, butter or nonstick spray.

Step Two:

Lightly sauté chopped leeks, asparagus, and green onions (the white and light green parts) in butter until just tender (about 2-3 minutes). Add in 2 cloves minced garlic for just another minute until fragrant.

Step Three:

In a large bowl, whisk together eggs, milk/cream, salt, pepper, and lemon zest.

Step Four:

Stir in sautéed veggies and tops of the green onions, chopped.

Step Five:

Divide the mixture evenly between muffin cups until they’re about ¾ of the way full. Top with a little bit of crumbled feta.

Step Six:

Bake for 18–22 minutes, or until puffed and set in the center. Garnish with fresh dill.

Step Seven:

Cool slightly before removing from the muffin tin. Serve warm or at room temp!

Serving Suggestion

I love topping these with some homemade chili oil! Here’s the recipe for my Aunt Lily’s Chili Oil.

Shop this Recipe

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Muffin Tin: shop on Amazon or OXO.

How to Store Mini Spring Frittata Bites:

Fridge:
Let the egg bites cool completely, then store them in an airtight container in the fridge for up to 4–5 days. They’re great for grab-and-go breakfasts or quick snacks during the week.

Freezer:
These freeze beautifully! Let cool completely, then transfer to a freezer-safe bag or container. Store for up to 2 months.

Reheating Tips:
Microwave on medium for about 30–45 seconds (from the fridge) or 60–90 seconds (from frozen). You can also reheat them in a low oven (around 300°F) for 10–15 minutes if you prefer.

Substitutions:

• Vegan: Sub the milk/cream for your non-dairy alternative, sauté the veggies in olive oil instead of butter, and omit the feta/sprinkle in your fav vegan cheese. 
• Herb Garnish: If you’re not a fan of dill, try topping these with some fresh parsley, chives, or basil!
• Egg Whites:You can make these frittata bites with egg whites/liquid egg whites for a lighter option.
• Muffin Tin: Don’t have one? Pour the mixture into a greased baking dish and bake as a crustless frittata—just adjust the baking time to 25–30 minutes, or until set in the center.

If you try out these frittata bites, please tag me on social (@britacooks). I’d love to see your spin on them! xx