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 tangy feta, these individual egg muffins are topped with melted cheddar cheese for an extra burst of flavor. Perfect for meal prep or a quick breakfast, they are baked to perfection in a muffin tin to provide a convenient, protein-rich breakfast option.
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 & Herbs
- 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 and generously grease a 12-cup muffin tin with cooking spray to ensure the frittata cups don’t stick.
- Sauté the Vegetables: Heat a skillet over medium heat and sauté the sliced mushrooms until they turn golden brown, about 5 minutes. Add the chopped spinach and cook for another 1-2 minutes until wilted, then remove from heat and let cool slightly.
- Whisk the Eggs: In a large bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until well combined.
- 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 Muffin Tin: Pour the egg and vegetable mixture evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Add Cheddar Cheese: Sprinkle shredded cheddar cheese on top of each filled muffin cup for a deliciously melted topping.
- Bake: Bake the frittata cups in the preheated oven for 20 to 25 minutes, or until the eggs are set and the tops are slightly golden.
- Cool and Remove: Allow the frittata cups to cool in the tin for 5 minutes. Then, run a knife around the edges to loosen them and carefully remove each cup from the tin.
Notes
- These frittata cups can be stored in the refrigerator for up to 4 days and reheated for a quick breakfast.
- You can substitute feta cheese with goat cheese or omit it for a milder flavor.
- Feel free to add other vegetables like zucchini or onions based on your preference.
- For a dairy-free version, omit the milk and cheeses or substitute with plant-based alternatives.
- These cups can also be frozen; thaw overnight in the fridge before reheating.
