Description
These Veggie-Loaded Breakfast Frittata Cups are a nutritious and delicious morning treat packed with fresh vegetables, tangy feta, and melty cheddar cheese. Perfect for meal prep or a quick breakfast, these frittata cups are easy to make, portable, and bursting with flavor.
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)
Other
- Cooking spray (to prevent sticking)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray to prevent sticking.
- Prepare the Egg Mixture: In a large bowl, whisk together the 8 large eggs, ¼ cup milk, garlic powder, salt, and black pepper until fully combined and slightly frothy for fluffier frittata cups.
- Add Vegetables and Cheese: Stir in the chopped fresh spinach, sliced mushrooms, diced red bell pepper, halved cherry tomatoes, chopped parsley, and crumbled feta cheese into the egg mixture, ensuring everything is evenly mixed.
- Fill the Muffin Tin: Evenly distribute the mixture into the prepared muffin cups, filling each about three-quarters full to allow space for rising during baking.
- Top with Cheddar Cheese: Sprinkle a small amount of shredded cheddar cheese on top of each filled muffin cup for a golden, melty finish.
- Bake: Place the muffin tin in the preheated oven and bake for 25 minutes, or until the frittata cups are set, lightly golden, and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffin tin from the oven and allow the frittata cups to cool for a few minutes before carefully removing them with a knife or spoon. Serve warm or store for later meals.
Notes
- These frittata cups can be stored in the refrigerator for up to 4 days and reheated in the microwave for a quick breakfast.
- Feel free to customize the vegetables based on what you have available—zucchini, broccoli, or onions work well too.
- For a dairy-free option, omit the cheeses or substitute with your favorite vegan cheese alternatives.
- Use a silicone muffin pan for easier removal if available.
- Make sure not to overfill the muffin cups to prevent spilling while baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
