I’m so happy to share this Mini Ricotta & Potato Frittatas recipe because it turns simple ingredients into cozy little bites. These mini frittatas are soft inside, lightly golden on top, and full of creamy cheese and tender potatoes. They taste a bit like potato pancakes mixed with a fluffy egg bake. They are comforting, flexible, and great for any time of day.
Level: Easy
Total Time: about 60 minutes
Prep Time: about 30 minutes
Cook Time: about 30 minutes
Yield: about 12 mini frittatas
Course: Breakfast
Cuisine: Italian inspired
I still remember the first time I made these little frittatas at home and realized how handy they were. They felt special, but they were made with everyday ingredients I already had.
What makes this recipe special is the mix of shredded potatoes, creamy ricotta, and eggs. The potatoes keep everything soft and filling, while the cheese adds gentle richness without being heavy.
These mini frittatas work well for breakfast, lunch, or even a simple dinner. They also reheat nicely, which makes them great for planning ahead.
How to Make Mini Ricotta & Potato Frittatas
This dish brings together simple flavors in a very easy way. Here’s how it all comes together:
• Shredded potatoes for a soft and hearty base
• Eggs to hold everything together
• Ricotta and Cheddar for creamy, savory flavor
• Green onions for a mild bite
• A muffin pan to make neat little portions
• Oven baking until set and lightly golden
It is a simple baked recipe that makes tidy portions with very little effort.
Ingredients
• 2 tablespoons salted butter, softened
• 2 tablespoons dry bread crumbs
• 2 cups shredded Yukon Gold potatoes, unpeeled
• 3 green onions, chopped
• 1 1/2 cups ricotta cheese
• 1 cup Cheddar cheese, shredded
• 4 eggs, lightly beaten
• 1/2 teaspoon salt
• Black pepper, to taste
• 1/2 cup cooked bacon, crumbled (optional)
Directions
- Heat the Oven:
Preheat your oven to 350°F. This gentle heat helps the frittatas cook evenly. - Prepare the Pan:
Coat a 12 cup muffin pan with softened butter. Sprinkle in the bread crumbs and shake the pan so each cup is lightly coated. - Prepare the Potatoes:
Shred the potatoes and place them in a large bowl. There is no need to peel them. - Mix the Filling:
Add the green onions, ricotta, Cheddar, eggs, salt, and black pepper to the bowl. Stir until everything is evenly mixed. - Add Optional Bacon:
If using bacon, gently fold it into the mixture so it spreads evenly. - Fill the Muffin Cups:
Divide the mixture evenly between the prepared muffin cups. Press it down lightly so it settles. - Bake Until Set:
Bake for about 30 minutes, until the tops are lightly golden and the centers feel firm. - Cool and Release:
Let the frittatas rest for about 5 minutes. Run a knife around the edges, then lift them out carefully.
Process Details
• Shredded Potatoes: Shredding the potatoes helps them cook quickly and blend smoothly with the eggs.
• Cheese Balance: Ricotta keeps the texture soft, while Cheddar adds a deeper savory taste.
• Muffin Pan Prep: Butter and bread crumbs help prevent sticking and add light texture.
• Resting Time: Letting the frittatas sit makes them easier to remove and helps them hold their shape.
• Even Portions: Filling each cup the same amount helps everything bake evenly.
Tips for Success
• Use Yukon Gold potatoes for a creamy texture.
• Do not squeeze all the moisture from the potatoes, a little helps keep them soft.
• Taste the mixture before baking and adjust salt if needed.
• Let them cool slightly before removing to avoid breaking.
• Add cooked vegetables like peppers or spinach if you want variety.
• Keep the bacon optional so the recipe stays flexible.
Serving Ideas
• Breakfast Plate: Serve with fresh fruit or toast.
• Brunch Spread: Add a simple salad on the side.
• Lunch Box: Pack with cut vegetables and dip.
• Light Dinner: Pair with soup or a green salad.
• Party Bites: Serve warm on a platter for sharing.
Storage & Freezing
• Refrigerator: Cool fully and store in an airtight container for up to 3 to 4 days.
• Reheating: Warm in the oven or microwave until heated through.
• Freezing: Freeze in a sealed container for up to 1 month.
• Texture Note: The texture stays soft after reheating, but the tops may lose some crispness.
Nutrition Info (Approximate per Serving)
• Calories: ~210
• Protein: ~9g
• Carbohydrates: ~14g
• Fat: ~13g
• Fiber: ~1g
• Sodium: ~220mg
• Sugar: ~1g
Mini Ricotta & Potato Frittatas are cozy, simple, and full of gentle flavor. They are soft, cheesy, and filling without being heavy, which makes them easy to enjoy any time of day.
I hope you enjoy making these little frittatas as much as I do. They are practical, comforting, and a great recipe to keep on hand for busy days.
