Kelsey’s Roasted Asparagus Frittata Bites

These veggie-packed egg bites are a cinch to make. Freeze them for a delicious, stress-free brunch anytime.

Makes 12 frittata bites


  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • ½ cup sliced mushrooms
  • 1 tablespoon minced garlic
  • 2 cups chopped asparagus
  • 1 cup packed spinach
  • 6 large eggs
  • 3 tablespoons milk (any kind)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup parmesan cheese, divided


  1. Preheat oven to 350°F. Generously spray a muffin tin with nonstick cooking spray and set aside.
  2. Heat olive oil in a large nonstick pan or skillet over medium/high heat, then add onion. Sauté for 2–3 minutes.
  3. Add mushrooms and garlic and sauté for another 3 minutes.
  4. Add asparagus and spinach and sauté for an additional 3 minutes.
  5. While the veggies are cooking, whisk together eggs, milk, salt, pepper and half of the cheese; set aside.
  6. Spoon 2 tablespoons of the veggies into each cup of the prepared muffin tin and top with the egg mixture, leaving a little bit of room at the top of each cup. Sprinkle remaining cheese on top.
  7. Bake for 15 minutes or until firm to the touch. Enjoy warm or at room temperature.