Description
These Veggie-Loaded Breakfast Frittata Cups are a delicious and nutritious way to start your day. Loaded with fresh spinach, mushrooms, bell pepper, cherry tomatoes, and cheeses, they are baked in a muffin tin for easy portioning and perfect for meal prep or quick breakfasts. Creamy eggs blended with savory spices and topped with melted cheddar create a satisfying and colorful morning dish.
Ingredients
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
Cheese
- 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 and generously grease a 12-cup muffin tin with cooking spray to ensure the frittata cups do not stick after baking.
- Sauté the Vegetables:
Heat a skillet over medium heat and sauté the sliced mushrooms for about 5 minutes until golden brown. Add the chopped spinach and cook for 1-2 minutes until wilted. Remove from heat and let the vegetables cool slightly.
- Whisk the Eggs:
In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until fully combined and slightly frothy.
- Combine Ingredients:
Stir the crumbled feta cheese, diced red bell pepper, halved cherry tomatoes, chopped parsley, and sautéed mushrooms and spinach into the egg mixture until evenly distributed.
- Fill the Muffin Tin:
Pour the egg and vegetable mixture evenly into the prepared muffin tin cups, filling each about ¾ full.
- Add Topping:
Sprinkle shredded cheddar cheese over the top of each filled muffin cup to add a melty, flavorful crust.
- Bake:
Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the frittata cups are set and slightly golden on top.
- Cool and Remove:
Allow the frittata cups to cool in the tin for 5 minutes. Run a knife around the edges of each cup to loosen them, and carefully remove from the tin.
Notes
- You can prep these frittata cups ahead of time and store them in the fridge for up to 4 days; reheat briefly before serving.
- Feel free to swap out the vegetables or cheeses to suit your preferences or seasonal availability.
- Using cooking spray is crucial to prevent sticking and ensure easy removal from the muffin tin.
- For extra creaminess, use whole milk or add a splash of cream instead of milk.
- These frittata cups are perfect for breakfasts on-the-go or as a healthy snack option.
