“`html
If you’re searching for a breakfast that’s bursting with color, flavor, and nutrition, you simply must try this Veggie-Loaded Breakfast Frittata Cups Recipe. Perfectly portioned for busy mornings or brunch gatherings, these vibrant little cups are packed with fresh spinach, mushrooms, bell peppers, and tangy feta cheese, all enveloped in fluffy, golden eggs. They are a wonderfully simple way to sneak in a generous serving of veggies while delighting your taste buds with every bite. Plus, their fun, bite-sized form makes breakfast feel special and effortless all at once.
Ingredients You’ll Need
Gathering some simple, fresh ingredients is all it takes to bring this dish to life. Each one plays a key role, whether it’s adding moisture, bursting with nutrition, or delivering that irresistible cheesy finish.
- 8 large eggs: The protein-packed base that gives structure and fluff to your frittata cups.
- ¼ cup milk: Adds creamy richness and tenderness to every bite.
- 1 cup fresh spinach, chopped: Brings vibrant color and a mild, slightly earthy flavor.
- 1 cup mushrooms, sliced: Adds an umami punch and meaty texture when sautéed.
- 1 red bell pepper, diced: Offers sweetness and a lovely pop of red for visual appeal.
- ½ cup cherry tomatoes, halved: Their juicy burst keeps every bite fresh and lively.
- ¼ cup fresh parsley, chopped: Adds a fresh, herbaceous brightness to balance richness.
- ½ cup feta cheese, crumbled: Brings a tangy, creamy note that elevates the flavor profile.
- ½ cup shredded cheddar cheese: Sprinkled on top for a gooey, golden crust after baking.
- 1 teaspoon garlic powder: Imparts subtle depth without overpowering the veggies.
- ½ teaspoon salt: Enhances all the natural flavors in the dish.
- ¼ teaspoon black pepper: Adds just the right level of warmth and spice.
- Cooking spray: Essential to keep your muffin tin clean and your frittatas coming out smooth.
How to Make Veggie-Loaded Breakfast Frittata Cups Recipe
Step 1: Prep the Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C) so it’s ready once your mixture is prepared. Generously spray a 12-cup muffin tin with cooking spray to prevent any sticking later. This step is crucial because those perfectly portioned cups should slide out effortlessly, keeping their beautiful shape intact.
Step 2: Sauté the Vegetables
Next, heat a skillet over medium heat and start with the mushrooms. Sauté them until they turn golden brown, about five minutes. This process intensifies their flavor and softens their texture. Then, add the fresh spinach and cook just until it wilts — about one to two minutes. This brief cook preserves the spinach’s vibrant green and tender bite. Once done, remove the skillet from the heat and allow the veggies to cool slightly before combining with the eggs.
Step 3: Whisk the Eggs and Mix Ingredients
In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until the mixture is smooth and slightly frothy. Then gently fold in the chopped red bell pepper, halved cherry tomatoes, crumbled feta cheese, chopped parsley, plus your sautéed mushrooms and spinach. This colorful combo ensures every frittata cup bursts with flavor and nutrients.
Step 4: Fill the Muffin Tin and Add Cheese
Carefully pour the egg and veggie mixture into each muffin cup, filling them about three-quarters full to leave room for rising. Then sprinkle shredded cheddar cheese evenly on top of each cup. This finishing touch will bake up into a gorgeous golden topping that’s irresistible.
Step 5: Bake to Perfection
Place the muffin tin in your preheated oven and bake for 20 to 25 minutes. You’ll want to look for the frittata cups to be fully set with just a little golden color on top. After baking, allow them to rest in the tin for five minutes — this helps them firm up so they release cleanly without breaking.
Step 6: Remove and Serve
Run a knife gently around the edges of each cup to loosen it. Then carefully lift out each frittata using a spoon or your fingers. Admire those perfectly shaped, veggie-packed cups before moving on to serving.
How to Serve Veggie-Loaded Breakfast Frittata Cups Recipe
Garnishes
Sprinkle some additional fresh chopped parsley or a pinch of crushed red pepper flakes over your frittata cups to add a pop of color and a touch of zing. A light drizzle of hot sauce or a dollop of creamy avocado crema can also add layers of flavor and richness.
Side Dishes
Pair these frittata cups with a crisp green salad for a refreshing contrast or whole grain toast for an added crunch. Fresh fruit on the side works wonderfully too, offering natural sweetness that balances the savory eggs and vegetables.
Creative Ways to Present
Serve your Veggie-Loaded Breakfast Frittata Cups Recipe on a wooden board with colorful napkins for an inviting brunch spread. For a fun twist, pop a frittata cup onto individual sale plates with a small side of salsa or Greek yogurt dip. These little cups also make perfect grab-and-go breakfast options when packed in meal prep containers.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover frittata cups in an airtight container in the refrigerator. They’ll stay fresh for up to four days, making them a fantastic option for quick breakfasts or snacks throughout the week.
Freezing
For longer storage, freeze the frittata cups individually wrapped in plastic wrap, then place them together in a freezer-safe bag. This method keeps them fresh for up to two months, and lets you enjoy your Veggie-Loaded Breakfast Frittata Cups Recipe anytime you want without any fuss.
Reheating
To reheat, pop your frittata cups in the microwave for about 30 to 60 seconds or place them in a preheated oven at 325°F (160°C) for 10 minutes until warm throughout. Either way, they come back tender and delicious, almost as good as freshly baked.
FAQs
Can I use different vegetables in this recipe?
Absolutely! One of the best things about the Veggie-Loaded Breakfast Frittata Cups Recipe is its flexibility. Feel free to swap in zucchini, kale, or even cooked sweet potato to create new flavor combinations that suit your preferences.
Is this recipe suitable for meal prepping?
Definitely! These frittata cups are perfect for prepping in advance. Cook them up on the weekend, store in the fridge or freezer, and enjoy a nutritious, ready-to-eat breakfast all week long.
Can I make this recipe dairy-free?
Yes, you can omit the feta and cheddar cheese or swap them for dairy-free alternatives. Nutritional yeast is another fantastic option to add that cheesy flavor without dairy.
What’s the best way to prevent the frittata cups from sticking?
Generously greasing your muffin tin with a good cooking spray or brushing with oil is key. You can also use silicone muffin liners for an easy non-stick solution.
Can I double the recipe?
For sure! Just use two muffin tins or bake in batches. These Veggie-Loaded Breakfast Frittata Cups Recipe easily scale up for larger groups or meal prep.
Final Thoughts
I genuinely hope you enjoy making and savoring this Veggie-Loaded Breakfast Frittata Cups Recipe as much as I do. It’s the kind of breakfast that feels indulgent but is secretly packed with wholesome goodness. Perfect for starting your day with a smile and a healthy boost, these frittata cups are sure to become a beloved staple in your kitchen. Go ahead and treat yourself, your family, or your friends — breakfast just got a whole lot better!
“`
Print
Veggie-Loaded Breakfast Frittata Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 cheese, these individual frittata cups are perfect for meal prep or a quick breakfast on the go. Baked to perfection with a golden cheddar cheese topping, they are savory, satisfying, and easy to make.
Ingredients
Egg Mixture
- 8 large eggs
- ¼ cup milk
- 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
- ½ cup shredded cheddar cheese
Other
- 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.
- Sauté the Vegetables: Heat a skillet over medium heat and add the sliced mushrooms. Cook until they turn golden brown, about 5 minutes. Then add the chopped spinach and cook until wilted, about 1 to 2 minutes. Remove the skillet from heat and let the mixture cool slightly.
- Whisk the Eggs: In a large bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until combined. Stir in the crumbled feta cheese, diced red bell pepper, halved cherry tomatoes, chopped fresh parsley, and the sautéed mushrooms and spinach.
- Fill the Muffin Tin: Pour the prepared egg and vegetable mixture evenly into the greased muffin tin, filling each cup about three-quarters full.
- Add Cheese Topping: Sprinkle shredded cheddar cheese evenly on top of each frittata cup to add a delicious melted cheese finish.
- 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: Let the frittata cups cool in the tin for 5 minutes. Use a knife to run around the edges of each cup to loosen them, then carefully remove them from the muffin tin. Serve warm or store for later.
Notes
- For a dairy-free version, substitute the milk and cheeses with plant-based alternatives.
- You can add other vegetables like zucchini or onions for extra flavor and nutrition.
- These frittata cups store well in the refrigerator for up to 4 days and can be frozen for up to 1 month.
- Reheat gently in the microwave or oven before serving.
- Adjust seasoning as preferred, especially if using salted feta cheese.
