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!

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!

[clickToTweet tweet=”Sometimes I drag myself out of bed just so I can eat a chorizo sun-dried tomato mini frittata!” quote=”Sometimes I drag myself out of bed just so I can eat a chorizo sun-dried tomato mini frittata!”]

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! ♥

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 them for dinner. Perfect for meal prep!

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • Add eggs, Italian seasoning, salt, and pepper to a medium bowl. Whisk to combine.
  • 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.
  • 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.

Notes

  1. 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. 
  2. 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!
  3. 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!

Nutrition Estimate

Calories: 143kcal, Carbohydrates: 3g, Protein: 9g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 175mg, Sodium: 448mg, Potassium: 270mg, Sugar: 2g, Vitamin A: 380IU, Vitamin C: 2.4mg, Calcium: 81mg, Iron: 1.5mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!

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!?

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