Veggie-Loaded Breakfast Frittata Cups
These breakfast frittata cups are versatile, easy to make, and full of flavor. They're baked in a muffin tin for convenient portioning and are a great way to use up leftover veggies. Ideal for a healthy breakfast, brunch, or snack, they can be customized with your favorite ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 frittata cups 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk (regular or plant-based)
- 1/2 cup feta cheese, crumbled
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup bell peppers, diced (optional)
- Salt and pepper, to taste
- Cooking spray or oil (for greasing the muffin tin)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or a light coating of oil.
- Prepare the Egg Mixture:
- In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Add the Veggies and Cheese:
- Fold in the spinach, mushrooms, feta cheese, and optional bell peppers.
- Fill the Muffin Tin:
- Pour the egg mixture evenly into the muffin tin cups, filling each about three-quarters full.
- Bake:
- Place the muffin tin in the oven and bake for 20-25 minutes, or until the frittatas are set and slightly golden on top.
- Cool and Serve:
- Let the frittata cups cool for a few minutes before removing them from the tin. Serve warm or store in an airtight container for up to 5 days in the fridge.
Notes
- These frittata cups are freezer-friendly. Wrap them individually and freeze for up to 2 months. Reheat in the microwave or oven before serving.
- Feel free to substitute or add other veggies like zucchini, onions, or tomatoes.
- For a dairy-free version, use plant-based milk and omit the cheese or use a dairy-free alternative.
Find it online: https://recipecrown.com/veggie-loaded-breakfast-frittata-cups/