Veggie-Loaded Breakfast Frittata Cups Recipe

 

Ingredients:

8 large eggs

1/4 cup milk (dairy or non-dairy)

1 cup spinach (chopped)

1/2 cup bell peppers (diced, any color)

1/2 cup mushrooms (finely chopped)

1/4 cup red onion (diced)

1/4 cup cherry tomatoes (halved or diced)

1/4 cup shredded cheese (optional, like cheddar, feta, or mozzarella)

1/2 teaspoon garlic powder

Salt and pepper to taste

Olive oil or cooking spray

Optional Add-ins:

Cooked and crumbled sausage, bacon, or plant-based protein

Fresh herbs like parsley or basil

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Instructions:

1. Preheat the oven

Set your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or cooking spray.

2. Whisk the eggs

In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until fully combined.

3. Prepare the veggies

Chop all vegetables into small, evenly sized pieces. You can sauté the mushrooms and onions briefly in a pan with olive oil to soften them if desired.

4. Assemble the frittata cups

Divide the chopped veggies evenly into the muffin cups, filling each about halfway. If using cheese or protein add-ins, sprinkle them over the veggies.

5. Pour the egg mixture

Carefully pour the egg mixture into each muffin cup, filling them about 3/4 full to allow space for the eggs to puff up.

6. Bake

Bake in the preheated oven for 18–22 minutes, or until the eggs are set and slightly golden on top. Insert a toothpick into the center to check – it should come out clean.

7. Cool and serve

Let the frittata cups cool for a few minutes before removing them from the tin. Serve warm or store for later.

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Storage Tips:

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Wrap individually and freeze for up to 2 months. Reheat in the microwave or oven before serving.

Enjoy these customizable, veggie-packed bites on busy mornings or as a healthy snack!