I have finally mastered the method for perfect frittata bites. No more sad sunken egg muffins, no more spongy texture. The secret was finding the right type of fat to mix in with the eggs and taking the extra step to use a water bath to create humidity in the oven. The results are flawless.
Perfect Frittata Bites
There are two key things that make the perfect frittata bite. First, you need fat. You could mix some whole milk or heavy cream into your egg mixture, but I have been experimenting and have decided that creme fraiche (fancy sour cream) is ideal.
It isn’t as sour as sour cream (you can substitute sour cream if you can’t find creme fraiche) and provides just the right about of creaminess and fat to make perfect frittata bites.
Perfect Frittata Bites − The Water Bath
The second step to getting perfect frittata bites is to bake them in a water bath. This is a GAME CHANGER to getting the frittata bites to puff up and not collapse.
The water bath creates extra humidity in the oven which allows the egg mixture to heat more gradually. This also helps tremendously with the issue of overbaking eggs that leads to a spongy texture.
Use a baking tray large enough to allow your muffin tin to fit fully inside of it. Add enough water to fully cover the bottom of the tray before you preheat the oven.
Gently sit your muffin tin into the water bath once the oven is preheated.
Just be careful when you go to life your muffin pan out. Use a spatula or other kitchen tool to get up under the lip of the muffin tin and lift it out of the super-hot water so you don’t accidently dip your oven mitts into it (learned this the hard way).
Pick Your Ingredients
With the basic recipe and baking method, you’re pretty much set. From there, play with any combination of ingredients you like.
The perfect frittata bites below are a mixture of roasted red pepper, spinach and goat cheese. I also played with the idea of adding a bottom layer of cooked quinoa to the perfect frittata bites to add protein. I liked it!
Perfect Frittata Bites − Don’t Over Mix
Mix your eggs with your creme fraiche and seasonings thoroughly, but don’t over do it. I used my stand mixer and set it on medium speed for about 30 seconds using the whisk attachment. That’s all it took.
In the picture above, I added some cottage cheese because I didn’t have quite enough creme fraiche. Cottage cheese is another decent substitute, but I find the curds never mix in properly. I think the creme fraiche by itself is the best for texture and flavor.
I tend to fill my muffin cups with tasty ingredients which is why I only need 9 eggs to fill 12 muffin cups. If you use less fillings, you can either add a few eggs or make less frittata bites.
I fill my muffin cups to just below the top of the pan.
Perfect Frittata Bites − Freeze for Later
Let your perfect frittata bites cool completely before sealing them up for the freezer. I take a few out a time and allow them to thaw overnight. Microwave for 45 seconds to heat up.
Equipment
- muffin tin
- large baking tray
- stand mixer optional
Ingredients
Frittata Base
- 9 medium eggs
- 1/2 cup creme fraiche
- salt and pepper
- 1/2 tsp garlic powder
- 1 tbsp butter (for greasing the muffin cups) optional
Instructions
- Place a large baking tray (big enough that your muffin tin sits easily inside of it) in the oven and pour in enough water to cover the bottom of the tray. Preheat the oven to 350℉.
- In a large bowl, combine 9 eggs, 1/2 cup of creme fraiche and 1/2 tsp of garlic powder. Season well with salt and pepper. Whisk thoroughly to combine. If using a stand mixer, use the whisk attachment and whisk at medium speed for about 30 seconds.
- If needed, grease the muffin cups using the tablespoon of butter. I just the end of a stick of butter and run it around the bottom and sides of each cup once or twice to give a very minimal amount of grease.
- Fill the muffin cups with your choice of filling ingredients.
- Transfer your egg mixture to a container with a pouring spout (a Pyrex glass measuring cup works great) and slowly pour the egg mixture into each muffin cup, allowing it to work down through the filling ingredients and filling it just barely below the rim of the cup. You should have just enough for all 12 muffin cups.
- Carefully place the muffin tin into the water bath on the baking tray. Be careful not to touch the water as it will be very hot. Bake for 18-22 minutes, checking through the oven window after 15 minutes (try not to open the door or you will let the precious humidity from your water bath escape). The bites are done when they puff up like muffins and feel just barely firm to the touch (enough to bounce back when poked with a finger).
- To remove the muffin tray safely: Gently pull the oven rack toward you so that it is about halfway out of the oven. Using an oven mitt in one hand and a spatula in the other, gently pull the muffin tray all the way toward the front edge of the baking sheet and then use the spatula to give you leverage to get under one edge of the muffin tray so you can safely get your oven mitt around an edge without dipping your oven mitt in the water. Carefully lift the muffin pan out and set aside to rest.It's a good idea to let the water in the baking tray cool before trying to remove the tray from the oven.
- Let the frittata bites rest for a minute or two before removing. Allow them to cool completely before refrigerating or freezing.
Nutrition
Looking for more high-protein breakfast ideas? Try Cured Salmon and Avocado Toast or High Protein Breakfast Bowl
