Freezer-Friendly Sweetcorn & Cheese Mini Frittatas
Handheld, Freezer-Friendly & Ready in 20 Minutes
Freezer-Friendly Sweetcorn & Cheese Mini Frittatas
Handheld sweetcorn and cheese mini frittatas, ready in 20 minutes – a freezer-friendly, protein-rich breakfast or snack that's easy for fussy eaters to accept.
Nutrition per serving
Nutritionist’s Note
Pairing eggs with mature cheddar delivers an impressive 18g of complete protein alongside essential choline and calcium, supporting active growth and cognitive development in children. I frequently suggest these to parents navigating selective eating phases because the small amount of self-raising flour softens the dense egg texture into a familiar sponge-like bite, whilst sweetcorn provides a naturally sweet pop of texture without overwhelming young palates. Batch-baking and freezing them creates an accessible, blood-sugar-steadying alternative to sugar-laden morning cereals or processed snacks.
Ingredients
- 6 large eggs
- 100ml semi-skimmed milk
- 100g frozen sweetcorn, defrosted
- 60g mature cheddar, grated
- 40g self-raising flour
- 1 spring onion, finely chopped (optional)
- Salt and pepper to taste
- 1 tsp vegetable oil, for greasing
Method
- Preheat the oven to 190°C (170°C fan) and lightly grease a 12-hole muffin tin.
- In a large bowl, whisk the eggs and milk together until combined.
- Whisk in the flour until you have a smooth batter, then stir through the sweetcorn, half the cheese, and the spring onion if using. Season with a little salt and pepper.
- Divide the mixture evenly between the muffin holes, filling each about two-thirds full. Scatter the remaining cheese over the top.
- Bake for 15 minutes, or until risen, golden and set in the middle.
- Allow to cool for a few minutes before removing from the tin. Serve warm or at room temperature – these also freeze well for up to 2 months.
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Storage
Allow the frittatas to cool completely on a wire rack before storing. Keep in an airtight container in the fridge for up to 3 days. To freeze, freeze them individually on a tray for 1 hour before transferring to a sealed freezer bag for up to 2 months. Reheat from thawed in an oven at 180°C (160°C fan) for 6–8 minutes to refresh the texture, or microwave for 20–30 seconds if you are short on time.
Tips
- Pat the defrosted sweetcorn thoroughly dry with kitchen paper before folding it into the batter. Excess moisture will dilute the mixture and make the frittatas soggy rather than light and fluffy.
- To boost the micronutrient profile without compromising texture, swap half the sweetcorn for finely diced red pepper or cooked peas, which adds extra vitamin C to help your body absorb the non-haem iron in the eggs.
- Use silicone muffin cases rather than paper liners or a plain greased tin. Egg-based batters stick easily, and silicone allows you to pop them out cleanly without losing the crispy cheese crust on top.
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