Description
These Veggie-Loaded Breakfast Frittata Cups are a delicious and nutritious way to start your day. Packed with fresh spinach, bell peppers, onions, and cheese, these individual egg cups are easy to prepare and perfect for meal prep. Baked to perfection, they offer a flavorful and protein-rich breakfast that’s both satisfying and convenient.
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
Cheese and Others
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1 tablespoon olive oil (for greasing muffin tin plus sautéing veggies)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil or line it with paper liners to prevent sticking.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add diced onions and bell peppers, sautéing for 3-4 minutes until softened. Stir in chopped spinach and cook for an additional 1-2 minutes until wilted. Remove from heat and set aside.
- Mix Eggs and Seasonings: In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and paprika until well combined.
- 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 added flavor and gooey texture.
- Bake: Bake in the preheated oven for 20-25 minutes or until the eggs are fully set and the tops turn lightly golden brown.
- Cool and Serve: Allow the frittata cups to cool for a few minutes in the tin before removing. Serve immediately for a hearty breakfast or store in an airtight container for easy meal prep throughout the week.
Notes
- You can customize the veggies based on what you have—try mushrooms, zucchini, or tomatoes.
- Use any cheese you prefer or omit it for a dairy-free version.
- These frittata cups store well in the refrigerator for up to 4 days and can be reheated in the microwave.
- Make sure not to overfill the muffin cups to prevent spilling during baking.
- For a spicier kick, add a pinch of chili flakes or hot sauce to the egg mixture.
