Description
These Veggie-Loaded Breakfast Frittata Cups are a delicious and nutritious way to start your day. Packed with fresh spinach, mushrooms, red bell pepper, cherry tomatoes, and a blend of feta and cheddar cheeses, these individual-sized frittatas are baked to golden perfection. Ideal for meal prep or a quick breakfast, they offer a flavorful balance of protein and vegetables in each bite.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- ¼ cup milk (for extra creaminess)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 red bell pepper, diced
- ½ cup cherry tomatoes, halved
- ¼ cup fresh parsley, chopped
Cheeses
- ½ cup feta cheese, crumbled (adds tangy flavor)
- ½ cup shredded cheddar cheese, for topping (melts beautifully)
Others
- Cooking spray (to prevent sticking)
Instructions
- Prep the Oven & Muffin Tin: Preheat your oven to the appropriate baking temperature (usually 350°F/175°C). Generously grease a 12-cup muffin tin with cooking spray to prevent the frittata cups from sticking during baking.
- Sauté the Vegetables: Heat a skillet over medium heat. Add the sliced mushrooms and cook for about 5 minutes until they turn golden brown. Then add the chopped spinach and cook for an additional 1-2 minutes until wilted. Remove the skillet from heat and allow the vegetables to cool slightly.
- Whisk the Eggs: In a large bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until well combined and slightly frothy.
- Combine Ingredients: Stir in the crumbled feta cheese, diced red bell pepper, halved cherry tomatoes, chopped parsley, and the sautéed mushrooms and spinach into the egg mixture.
- Fill the Muffin Tin: Pour the egg and vegetable mixture evenly into the prepared muffin cups, filling each about three-quarters full. This allows room for the eggs to expand as they bake.
- Add Cheese Topping: Sprinkle the shredded cheddar cheese evenly over the top of each filled muffin cup. This will melt and form a delicious golden crust once baked.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the frittata cups have set completely and the tops are slightly golden.
- Cool and Serve: Remove the tin from the oven and let the frittata cups cool in the muffin tin for about 5 minutes. Then, carefully run a knife around the edges of each cup to loosen them before removing and serving.
Notes
- For a dairy-free version, substitute milk with a plant-based alternative and omit the cheeses or use vegan cheese.
- These frittata cups can be stored in the refrigerator for up to 3 days and reheat well in the microwave.
- Add herbs like basil, thyme, or oregano for extra flavor variations.
- You can swap vegetables based on preference or seasonality, such as zucchini, broccoli, or kale.
- Perfect for meal prepping breakfasts or brunch gatherings.
