Veggie-Loaded Breakfast Frittata Cups
Imagine starting your day with something as vibrant and nourishing as these veggie-loaded frittata cups. They’re like little pockets of sunshine for your morning—colorful, flavorful, and packed with nutrients. Trust me, these are not just your average breakfast; they’re portable, customizable, and absolutely delightful. Whether you’re rushing out the door or enjoying a slow, cozy morning, these frittata cups will quickly become your go-to. Ready to fall in love with breakfast all over again?
Why You’ll Love Veggie-Loaded Breakfast Frittata Cups
Versatile: These cups are perfect for breakfast, brunch, or even a grab-and-go snack.
Meal-Prep Friendly: Make a batch ahead of time, and you’ll have a week’s worth of wholesome breakfast ready to go.
Packed with Veggies: A delicious way to sneak more vegetables into your diet.
Customizable: You can mix and match your favorite veggies, cheeses, and herbs to make them uniquely yours.
Kid-Friendly: Even the pickiest eaters can’t resist these cute and colorful cups.
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Ingredients
Eggs
The foundation of any great frittata. Eggs give these cups their fluffy texture and protein-packed goodness.
Bell Peppers
Add a pop of color and a sweet, slightly crunchy bite.
Spinach
A nutrient powerhouse that blends seamlessly into the mix.
Mushrooms
Earthy and savory, they add a lovely depth of flavor.
Cheese
Choose your favorite—cheddar, feta, or goat cheese all work wonderfully here.
Onion
A hint of sweetness and a touch of sharpness to balance the other flavors.
Herbs and Spices
Think fresh parsley, thyme, or a pinch of paprika for extra flair.
Instructions
Step 1: Preheat Your Oven
Set your oven to 375°F (190°C). While it heats, lightly grease a muffin tin to prevent sticking.
Step 2: Prep Your Veggies
Chop the bell peppers, mushrooms, and onion into small, bite-sized pieces. Sauté them lightly in a pan until just tender.
Step 3: Whisk the Eggs
In a large bowl, whisk together the eggs, a splash of milk, and your chosen herbs and spices.
Step 4: Layer the Ingredients
Divide the sautéed veggies and spinach evenly among the muffin cups. Sprinkle cheese on top of each.
Step 5: Pour the Egg Mixture
Carefully pour the egg mixture into each cup, filling them about three-quarters full.
Step 6: Bake
Bake for 20-25 minutes, or until the frittata cups are set and slightly golden on top.
Step 7: Cool and Serve
Let the cups cool for a few minutes before removing them from the tin. Serve warm or store for later.
How to Serve Veggie-Loaded Breakfast Frittata Cups
On-the-Go: Perfect for busy mornings when you need a quick, wholesome breakfast.
Brunch Star: Serve alongside fresh fruit, toast, or a salad for a brunch spread.
Meal Prep Hero: Make a big batch, store in the fridge, and enjoy all week long.
Additional Tips
Get Creative: Try adding cooked sausage, bacon, or tofu crumbles for extra protein.
Storage: Keep in an airtight container in the fridge for up to 5 days. They’re also freezer-friendly!
Reheating: Microwave for 30-60 seconds or warm in the oven at 350°F (175°C) for a few minutes.
FAQ
Q1: Can I use egg whites instead of whole eggs?
Yes, you can! Substitute the whole eggs with egg whites for a lighter option.
Q2: Can I freeze these?
Absolutely. Let them cool completely, then freeze in a single layer. Thaw overnight in the fridge before reheating.
Q3: Can I add meat?
Of course! Cooked bacon, sausage, or ham are fantastic additions.
Q4: Can I make them dairy-free?
Yes! Use a dairy-free cheese or skip the cheese altogether.
Q5: What’s the best way to reheat them?
Microwave for 30 seconds or reheat in a preheated oven at 350°F (175°C) until warm.
Q6: Can I use frozen vegetables?
Yes, just make sure to thaw and drain them thoroughly before using.
Q7: How do I prevent sticking?
Grease your muffin tin well, or use silicone liners for easy removal.
Q8: Can I double the recipe?
Absolutely! This recipe scales up beautifully for larger batches.
Q9: What’s the best cheese to use?
Cheddar, feta, or mozzarella are great options, but feel free to experiment!
Q10: Can I make these spicy?
Sure! Add diced jalapeños or a pinch of chili flakes for a kick.
Conclusion
There you have it—veggie-loaded breakfast frittata cups that are as fun to make as they are to eat. Whether you’re feeding a crowd or just treating yourself, these little bites of goodness are sure to brighten your day. Give them a try, and don’t forget to share your creations!
Print
Veggie-Loaded Breakfast Frittata Cups
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 frittata cups 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Start your day with these vibrant and nutritious Veggie-Loaded Breakfast Frittata Cups! Packed with colorful vegetables, fluffy eggs, and melty cheese, they’re perfect for meal prepping or feeding a crowd. A healthy breakfast made simple and delicious
Ingredients
- Egg Base:
- 8 large eggs
- ¼ cup milk
- ½ tsp salt
- ¼ tsp black pepper
- Veggies:
- ½ cup diced bell peppers (any color)
- ½ cup diced zucchini or spinach (fresh or frozen, thawed and squeezed dry)
- ¼ cup diced onions
- ¼ cup cherry tomatoes, halved
- Other:
- ½ cup shredded cheese (cheddar, mozzarella, or your favorite)
- ¼ cup chopped fresh parsley or basil (optional)
- Olive oil or nonstick spray (for greasing the muffin tin)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 12-cup muffin tin with olive oil or nonstick spray.
- Prepare the Veggies:
- Dice vegetables into small, even pieces.
- If using frozen spinach, squeeze out excess water to avoid soggy frittata cups.
- Make the Egg Mixture:
- In a large bowl, whisk together eggs, milk, salt, and black pepper until well combined.
- Assemble the Frittata Cups:
- Divide diced vegetables evenly among the muffin cups.
- Sprinkle shredded cheese on top of the veggies.
- Pour the egg mixture into each muffin cup, filling about ¾ full.
- Bake:
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the eggs are set and the tops are lightly golden.
- Cool and Serve:
- Let the frittata cups cool in the muffin tin for 5 minutes before removing.
- Serve warm, or store in an airtight container in the fridge for up to 4 days.
Notes
- These frittata cups are incredibly versatile! Swap in your favorite veggies or cheese to customize them to your taste.
- For a dairy-free version, use a non-dairy milk alternative and skip the cheese.
- Perfect for meal prepping – just reheat in the microwave for a quick and healthy breakfast.
Nutrition
- Serving Size: 1 frittata cup
- Calories: 85
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 105 mg
