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.
Veggie-Loaded Breakfast Frittata Cups Recipe
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.
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:
– Sauté 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
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 12 cups
Nutritional Information (per serving)
– Calories: 180
– Protein: 18g
– Fat: 10g
– Saturated Fat: 3g
– Cholesterol: 180mg
– Carbohydrates: 6g
– Fiber: 2g
– Sugar: 2g