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Spanish-style Mini Frittatas

Spanish-Style Mini Frittatas

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These Spanish-Style Mini Frittatas are loaded with chicken chorizo sausage, prosciutto, potatoes, peppers and manchego cheese. A healthy, satisfying breakfast for busy on-the-go mornings. Serves 6 or 2 mini frittatas per person.
Course Breakfast & Brunch
Cuisine Spanish, American
Keyword egg cups, eggs, frittatas, meal prep, mini frittatas, Spanish style eggs
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6
Calories 285
Author Laurie McNamara


  • olive oil spray
  • 2/3 cup diced cooked potatoes
  • 3 ounces diced chicken chorizo sausage
  • 3 slices prosciutto torn
  • 6 large leggs
  • 6 large egg whites
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup diced roasted red bell pepper or diced piquillo peppers
  • 1/3 cup grated manchego cheese
  • 2 pinches paprika


  • Preheat your oven to 350° and spray a standard muffin tin with nonstick spray.
  • Divide the potatoes, chorizo and prosciutto among the cups.
  • In a mixing bowl, crack 6 eggs and 6 egg whites. Whisk the eggs with the salt, pepper and until beaten and throughly combined.
  • Next add in the peppers and cheese, stir to combine.
  • Use a 1/4-cup measuring cup to evenly divide the mixture among the prepared muffin pan.
  • Bake on the middle rack of your preheated oven for 20 minutes.
  • Sprinkle with a little paprika before serving.


  • Allow the mini frittatas to cool completely before storing in an airtight container.
  • Wrap in paper towel and microwave until warm - about 1 minute.


Serving: 2frittatas | Calories: 285kcal | Carbohydrates: 7g | Protein: 23g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 229mg | Sodium: 856mg | Fiber: 1g | Sugar: 2g