Chorizo Sun-Dried Tomato Mini Frittatas

Chorizo sun-dried tomato mini frittatas make the most flavorful on-the-go breakfast, or pair with a simple salad and serve for dinner. Perfect for meal prep!

Jump to Recipe

A pan of chorizo sun-dried tomato mini frittatas, surrounded by coffee, orange juice, and eggs.

I know, I’m light years behind the times. Mini frittatas were all the rage on Pinterest in, I don’t know, 2014? So basically the stone ages. But, here I am, still making and loving them. A good thing never goes out of style, right? Right. 🙂

The benefits of these little egg cups are many and probably obvious. They’re easy to make. Endlessly adaptable. Extremely portable. Full of protein. And, cute. What more could you ask for?

This particular combination is one of my absolute favorites – chorizo and sun-dried tomatoes. I’ve been putting sun-dried tomatoes in all the things recently (pesto! dips!). They are just so incredibly flavorful and so easy to keep on hand.

A mini frittata split open on a small plate.

I made this batch in a mini tart pan, which gives the frittatas a nice fluted edge and makes them slightly wider and flatter than they would be in a standard muffin tin. But making them in a muffin tin works just as well, and both are equally delicious – speaking from personal experience! My favorite thing to do is make a big batch, serve a few along with a simple salad for dinner, and save the rest for easy grab-and-go breakfasts.

If I don’t have something easy like this to pull out of the fridge in the morning, it nearly always means I’ll be rushing out the door empty-handed, then buying something delicious but unhealthy from the coffee shop about an hour later. (Chocolate croissants, I’m looking at you.) So having a big batch of these makes it much easier to stay on track all week long!

Sometimes I drag myself out of bed just so I can eat a chorizo sun-dried tomato mini frittata!Click To Tweet

These also make excellent contributions to a breakfast or brunch party, since you can make them very quickly and easily, or make them entirely in advance, store in the fridge, and reheat as needed. Also, they go really well with mimosas. Obviously!

A pan of chorizo and sun-dried tomato mini frittatas.

Do you make mini frittatas or egg cups? What’s your favorite combination? Let me know in the comments below – I’m always eager for more inspiration! And in the meantime, I hope you enjoy these as much as I do. Cheers! ♥

A pan of chorizo sun-dried tomato mini frittatas, surrounded by coffee, orange juice, and eggs.

7 votes


Chorizo Sun-Dried Tomato Mini Frittatas




Yield 6 mini frittatas

Chorizo sun-dried tomato mini frittatas make the most flavorful on-the-go breakfast, or pair with a simple salad and serve them for dinner. Perfect for meal prep!


  • 2 teaspoons extra virgin olive oil
  • 1/2 cup (about 1 large link) chorizo, crumbled or diced
  • 1/3 cup (about 20 grams) sun-dried tomatoes, coarsely chopped
  • 6 large eggs
  • 1/4 teaspoon Italian seasoning
  • 1/2 teaspoon kosher or coarse sea salt
  • freshly-ground black pepper, to taste
  • 1/3 cup (about 38 grams) grated mozzarella cheese
  • 2 Tablespoons grated Parmesan cheese


  1. Preheat the oven to 350 degrees F (180 C). Spray six wells of a muffin tin or small tart pan with non-stick cooking spray.
  2. Warm olive oil in a skillet over medium-high heat, then add the sausage and saute for 2-3 minutes. Add the tomatoes and saute for an additional 1-2 minutes, until the sausage is cooked through. Remove from the heat, and transfer cooked sausage mixture to a paper towel-lined plate to absorb some of the oil, if desired.
  3. Add eggs, Italian seasoning, salt, and pepper to a medium bowl. Whisk to combine.
  4. To assemble the frittatas, place a large spoonful of the sausage-tomato mixture in each muffin or tart well. Sprinkle the mozzarella and Parmesan evenly on top, then pour a bit of the egg mixture into each well, leaving about 1/4” of room at the top.
  5. Bake for 20-25 minutes, until the egg puffs up and a toothpick inserted into the center of a frittata comes out clean. Remove to a wire rack and let cool slightly; the eggs will sink back down. Gently lift the frittatas from the pan, and serve warm.


Frittatas can be stored in the fridge for up to 5 days. To reheat one at a time, microwave for 15-30 seconds. To reheat in bulk, warm at a low temperature in the oven. 

If you can’t find or don’t like chorizo, you can easily substitute bacon or another type of sausage. Just be aware of the flavor profile - this recipe is otherwise savory, thanks to the tomatoes and herbs. So, for example, a maple or other sweetened sausage might taste odd, whereas a sausage that is plain or uses savory Italian spices would probably also taste very good. Of course, the whole recipe is completely adaptable, so experiment with other add-ins and seasonings as you wish!

While this combo is something I came up with on my own, mini frittatas are literally everywhere on the internet, so I take zero credit for the concept or basic technique!

Looking for more tasty breakfast options? These pumpkin oat peanut butter breakfast bars with chocolate chips are another grab-and-go treat, or try this full-size frittata with spinach, gouda, and parmesan.

If you have a little more time or want to really wow your brunch guests, overnight apple butter cinnamon rolls are a show-stopper! And here are ALL THE MUFFINS – wholesome chocolate chip zucchini, strawberry banana, banana chocolate chunk, lemon poppy seed, and pumpkin pecan streusel. Yum!

Want to try one!?

Pin to your breakfast, brunch, or all recipes board to save this recipe for later!

Chorizo sun-dried tomato mini frittatas | Quick and easy make-ahead breakfast, or add a little salad for a fast dinner! #minifrittata #onthegobreakfast

Chorizo sun-dried tomato mini frittatas | Quick and easy make-ahead breakfast, or add a little salad for a fast dinner! #minifrittata #onthegobreakfast


  • Reply
    November 6, 2017 at 10:03 pm

    This little fluted tart pan is GORGEOUS! I always make mine in a muffin tin, but now I’m dreaming about making them in mini bundt pans for cute little brunches.

    • Reply
      November 6, 2017 at 10:07 pm

      Hi Julie! I know, right!? Don’t cute little single servings like this just make you want to pop the bubbly and pour a mimosa right on the spot? Maybe that’s just me. 🙂

  • Reply
    Jessica Pinney
    November 6, 2017 at 5:22 pm

    If there are two things I need more of in my life, it’s got to be chorizo and frittatas. You’ve made things easy and combined the two! Seriously can’t wait to give this a try, I bet it’s just packed with flavor!

  • Reply
    Monica Le
    November 6, 2017 at 3:54 pm

    Wow, these mini frittatas are so cute. I want a few!

  • Reply
    November 6, 2017 at 12:42 pm

    Frittatas never go out of style! I’ll very often make one for a busy weeknight dinner. I love that these are mini for easy serving. These would be perfect on a brunch buffet!

  • Reply
    Carol Borchardt
    November 6, 2017 at 2:18 am

    You’re so right! A great thing never goes out of style! Chorizo is one of my all-time favorite things and paired with sun-dried tomatoes HAS to be amazing! Perfect pairing!

    • Reply
      November 6, 2017 at 12:17 pm

      Thanks so much, Carol, I really appreciate that!

  • Reply
    November 5, 2017 at 8:40 pm

    High protein breakfasts for the win! These look so lovely and perfect for on the go.

    • Reply
      November 5, 2017 at 9:14 pm

      Thanks so much for stopping by, Debs!

  • Reply
    Veena Azmanov
    November 3, 2017 at 7:44 pm

    Oh the combination of sun dried tomatoes and sausages sounds so awesome. I love the flavors you have going here. Can’t wait to try this.. Saving for later.

    • Reply
      November 4, 2017 at 3:28 pm

      Thanks, Veena! It really is a great combo – hope you enjoy!

  • Reply
    Analida Braeger
    November 3, 2017 at 10:55 am

    I love frittata and your recipe looks so good with the chorizo and sun dried tomatoes. One of my all time favorite dishes is tortilla Española that is very similar with potatoes and onions. I have the recipe on my site too. Thanks for sharing a great recipe!

    • Reply
      November 4, 2017 at 3:28 pm

      Ooooh, that sounds delicious, will have to go find your recipe and try that myself!

  • Reply
    November 3, 2017 at 2:58 am

    I love these. We are always looking for new grab-n-go breakfast recipes, and I just know my kids would gobble these up due to the addition of the chorizo 🙂

    • Reply
      November 4, 2017 at 3:29 pm

      Thanks, Donna! Yes, they’re great for kids – and I know for me it’s always a win to get my son some protein in the AM!

  • Reply
    Dominique | Perchance to Cook
    November 2, 2017 at 11:31 pm

    These look just scrumptious! I love the addition of sun dried tomatoes! I bet the sweetness of them pairs so well with the flavor of chorizo. I can’t wait to try it!

    • Reply
      November 4, 2017 at 3:29 pm

      Thanks, Dominique! You are right – that’s a huge part of why this combo works so, so well!

  • Reply
    November 2, 2017 at 2:32 pm

    I’m a huge fan of this kind of mini egg muffins and I’m making them all the time using different combos. My kids love them in their school lunch boxes. This one looks very interesting and I’m adding it to my “To Try” list. Thanks!

    • Reply
      November 4, 2017 at 3:30 pm

      Thanks, Amelie – hope you (and they!) enjoy them as much as we do!

  • Reply
    November 2, 2017 at 1:56 am

    I bet the combo of the sun-dried tomatoes and the chorizo are amazing in this… sweet and spice for the win! and ps…. I MUST find that fluted muffin tin! It rocks!

    • Reply
      November 4, 2017 at 3:30 pm

      Thanks, Michele! This muffin tin came to me as a gift, and I LOVE IT! I’m pretty sure they have a very similar one at Williams-Sonoma. 🙂

    Leave a Reply