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
Scale
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.
