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Mason Jar Veggie Frittata

This Mason Jar Veggie Frittata is the perfect recipe to get your kids in the kitchen with you. They really can’t mess this one up!

What is your go-to recipe when you have visitors staying with you? I almost always take the time to prepare a frittata before we have guests come to town. Sometimes we eat it for breakfast on Saturday morning, sometimes lunch, and sometimes it’s a great late night dinner if they get in after a long day of traveling.

This time, I wanted to try it for a quick weekday breakfast. It takes some time to bake, but I knew I could use those 30 minutes to get everyone dressed and ready for the day. To make my job even easier in the morning, I prepared everything the night before.

It literally does not get easier. Crack some eggs into a mason jar (or tupperware), toss veggies on top, add seasonings, and that’s it! 

My three year old loved helping to shake everything up in the morning. I loved that I just used one jar to prepare it, shake it up, and dump it in a greased baking dish. Whisking in a bowl is fine, but I try to go as mess-free as possible when kids are helping in the kitchen.

Next time I may try a tupperware instead of a jar, just in case those little toddler hands don’t get a good grip when shaking it up. The last thing I need is broken glass and raw eggs flying across the kitchen!

I love that you don’t need to cook the veggies ahead of time. Just chop them and toss them in. I used sliced mushrooms and pre-chopped broccoli to make it REALLY quick, but feel free to use any veggies your kids prefer. They can even help you chop with kid-friendly knives. These are our favorite ones.

And you can’t go wrong if you sprinkle some cheese on top!

Pin it!

Mason Jar Veggie Frittata |

Mason Jar Veggie Frittata

Mason Jar Veggie Frittata |

Mason Jar Veggie Frittata

Kacie Barnes, MCN, RDN, LD
The perfect recipe to make with kids, although you may replace the glass mason jar with a plastic tupperware,! Prep it the night before to make things easier in the morning rush.
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Breakfast, Dairy free, Paleo
Servings 4
Calories 180 kcal


  • 8 large eggs
  • 1 cup broccoli small chop
  • 1 cup mushrooms sliced
  • 1 tsp salt
  • 1 tbsp water or milk
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder


  • Crack eggs into mason jar (or tupperware). Make sure to do this first so you can easily retrieve any shells that your little ones may get in there.
  • Add all remaining ingredients.
  • When ready to bake, preheat oven to 350 degrees. Shake well, and pour into a very well greased pie dish.
  • Bake for 25-30 minutes, or until the eggs are set. Serve or keep in the fridge for 2-3 days. Enjoy warm or cold!


Substitute any vegetables you prefer or have on hand. Sprinkle cheese on top before baking if you wish.


Calories: 180kcalCarbohydrates: 3.7gProtein: 14.5gFat: 11gFiber: 2gSugar: 2.6g
Tried this recipe?Let me know how it was!


5 from 1 vote (1 rating without comment)

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Kacie Barnes holding an apple
Hi, I’m Kacie!

I’m a mom of two and a Registered Dietitian Nutritionist. I offer e-guides and e-books (go to my Shop page), workshops, brand partnerships, and nutrition counseling. Check out my blog for nutrition and feeding tips for your little ones.


This post may contain affiliate links. I may earn a commission. As an Amazon Associate I earn from qualifying purchases.

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