Description
These Veggie-Loaded Breakfast Frittata Cups are a nutritious and delicious way to start your day. Packed with fresh vegetables and melted cheese, these individual frittatas are perfect for meal prep or a quick breakfast. Baked to perfection with a light and fluffy texture, they offer a balanced blend of protein and veggies in every bite.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika (optional)
Vegetables
- 1 cup spinach, chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup onion, diced
Other
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1 tablespoon olive oil (for greasing muffin tin and sautéing veggies)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil or line it with paper liners to prevent sticking.
- Prepare the Veggies: Heat olive oil in a skillet over medium heat. Add diced onion and red bell pepper, sautéing for 3-4 minutes until they soften. Then, add chopped spinach and cook for another 1-2 minutes until wilted. Remove from heat and set aside.
- Whisk the Eggs: In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and paprika until well combined and slightly frothy.
- Assemble Frittata Cups: Evenly distribute the sautéed vegetables among the muffin tin cups. Pour the egg mixture over the veggies, filling each cup almost to the top. Sprinkle shredded cheese over each cup for a flavorful topping.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the eggs are fully set and the tops turn lightly golden brown.
- Serve: Allow the frittata cups to cool for a few minutes before carefully removing them from the muffin tin. Serve immediately for a warm breakfast or store in an airtight container for convenient meal prep.
Notes
- You can customize these frittata cups by adding other vegetables like mushrooms, zucchini, or tomatoes.
- For a dairy-free version, use non-dairy milk and omit or substitute the cheese with a vegan alternative.
- Make sure not to overfill the muffin cups to prevent spillage while baking.
- These frittata cups can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.
- Reheat in the microwave for about 30-60 seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
