Veggie-Loaded Breakfast Frittata Cups Recipe
These mini frittata cups have become my ultimate meal prep savior, making busy mornings feel luxurious with their perfect portion size and vibrant veggie-packed goodness. Each bite brings the perfect balance of fluffy eggs, tender vegetables, and melted cheese that keeps me satisfied until lunch.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 cups
Ingredients:
8 large eggs
1/4 cup milk
1/2 cup feta cheese, crumbled
1 cup fresh spinach, chopped
1 cup mushrooms, sliced
1 red bell pepper, diced
1/2 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese for topping
Instructions:
1. Prepare the base:
Preheat oven to 375°F (190°C)
Grease a 12-cup muffin tin generously with cooking spray
2. Prepare the vegetables:
Saute mushrooms until golden brown
Wilt spinach slightly
Set vegetables aside to cool
3. Make the egg mixture:
Whisk eggs and milk until well combined
Add garlic powder, salt, and pepper
Stir in feta cheese and cooled vegetables
4. Assemble and bake:
Fill muffin cups 3/4 full with egg mixture
Top with shredded cheddar cheese
Bake for 20-25 minutes until set and lightly golden
5. Serve:
Let cool for 5 minutes
Run a knife around edges to release
Garnish with fresh parsley
Tips and Variations
1. Use any vegetables you like: Experiment with different combinations of vegetables, such as bell peppers, mushrooms, and spinach.
2. Add some cheese: Mix in some shredded cheese, such as cheddar or mozzarella, for an extra burst of flavor.
3. Make them ahead: Prepare the frittata cups and refrigerate or freeze them until ready to bake.
4. Use different spices: Add some diced herbs or spices, such as basil or paprika, for added flavor.
5. Make them gluten-free: Use gluten-free bread or omit the bread altogether for a gluten-free option.
Nutritional Info (per serving)
Calories: 180
Protein: 18g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 180mg
Carbohydrates: 6g
Fiber: 2g
Sugar: 2g
Notes say to make it gluten free, omit bread. This recipe doesn’t call for any bread!!!
Can you make this with egg whites?
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Can you use any milk? I don’t drink cows milk.
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