This is such an easy recipe to make, great for those who like to meal prep for the week ahead. This pumpkin frittata muffins recipe doesn’t need flour, so it’s filled with proteins and fats to start your day well (or to have for lunch or even dinners).
I’ve been using this recipe for years and years, and it sits hidden in the back of my blog, so I’m re-writing it to give it the love it deserves. Why do I love it? I love any recipe that feels simple, and ticks all the boxes. For starters you don’t need to dirty a fry pan. This entire recipe is done in the oven, which always feels like a win to me.
In the past I used to make this recipe straight into muffin tins, but then my mum made it using muffin papers and I was converted. It means they’re much easier to grab and go, and no egg gets stuck in the tin (thank me later).
How to make pumpkin frittata muffins
STEP ONE: Preheat the oven to 200ºC and 12 muffin holes with muffin paper. If you don’t have muffin papers, grease liberally. Line a baking tray with baking paper. Toss in the pumpkin with the bacon on top. Bake for 15 minutes until the pumpkin is just tender.
STEP TWO: While the pumpkin is baking, grate a zucchini and squeeze the excess fluid out. Chop some spinach (or be lazy and leave it like I do). Once the pumpkin and bacon comes out of the oven, toss the grated zucchini and spinach on top to wilt. Mix to combine. Sometimes I’ll pop it back in the oven for 5 minutes to help it along.
STEP THREE: While the spinach is wilting, combine the eggs and cream into a jug. Season with salt and pepper. Whisk to combine thoroughly.
STEP FOUR: Into the muffin cases, distribute the pumpkin/bacon/zucchini/spinach mixture between the 12 cups. Top with chopped fetta and grated cheese. Pour the egg mixture over.
STEP FIVE: Reduce the oven to 160ºC, and pour the egg mixture over the top of each filling. Bake for 20-25 minutes, or until just set. Eat warm or cold.
Pumpkin frittata
Ingredients
200g pumpkin, finely chopped
150g diced bacon
1 zucchini, grated
60g baby spinach, chopped
8 free-range eggs
2/3 cup thickened cream
2/3 cup grated cheese
120g fetta, cubed
Instructions
- Preheat your oven to 200ºC. Line a baking tray with baking paper. Grease a 12-hole muffin tin, or line with muffin papers.
- Place the pumpkin and bacon on a baking tray. Bake for 15 minutes until the pumpkin is tender.
- Once you’ve grated the zucchini, squeeze the water from it. Place the zucchini and spinach on top of the cooked pumpkin and bacon, stir until the spinach wilts slightly. To speed this up I’ll sometimes cover with a tea towel, or pop it back into the oven for 5 minutes.
- In a large jug, whisk the eggs, garlic and half the cheese.
- Spoon the pumpkin/bacon/zucchini/spinach mix evenly into the muffin holes. Top with fetta and grated cheese.
- Reduce the oven to 160ºC. Pour the egg mixture evenly into the muffin holes or cases.
- Bake for 20-25 minutes, or until just set.
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