Description
These Veggie-Loaded Breakfast Frittata Cups are a delicious and nutritious way to start your day. Packed with fresh spinach, mushrooms, bell peppers, cherry tomatoes, and herbs, combined with creamy feta and melted cheddar cheese, these individual frittatas are perfect for meal prep or a quick breakfast. Baked to golden perfection in a muffin tin, they’re easy to make, gluten-free, and great for serving a crowd.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- ¼ cup milk (for extra creaminess)
- 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 (adds tangy flavor)
- ½ cup shredded cheddar cheese, for topping (melts beautifully)
Others
- Cooking spray (to prevent sticking)
Instructions
- Prep the Oven & Muffin Tin: Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with cooking spray to prevent sticking and make removal easier.
- Sauté the Vegetables: Heat a skillet over medium heat. Add the sliced mushrooms and sauté until they turn golden brown, about 5 minutes. Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Remove the skillet from heat and let the vegetable mixture cool slightly.
- Whisk the Eggs: In a large bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until well combined. This will create a creamy base for the frittata cups.
- Combine Ingredients: Stir the crumbled feta cheese, diced red bell pepper, halved cherry tomatoes, chopped parsley, and the sautéed mushroom and spinach mix into the egg mixture. Mix evenly to distribute all the ingredients.
- Fill the Muffin Tin: Pour the egg and vegetable mixture evenly into the prepared muffin tin cups, filling each about ¾ full to allow room for rising. Sprinkle shredded cheddar cheese on top of each cup for a melty, golden finish.
- Bake the Frittata Cups: Place the muffin tin into the preheated oven and bake for 20 to 25 minutes, or until the frittata cups are set and slightly golden on top. A toothpick inserted should come out clean.
- Cool and Serve: Allow the frittata cups to cool in the tin for about 5 minutes. Run a knife around the edges of each cup to loosen them, then carefully remove and serve warm.
Notes
- You can substitute feta cheese with goat cheese or omit it for a milder flavor.
- Feel free to add other vegetables like zucchini or onions per your preference.
- These frittata cups can be stored in the refrigerator for up to 4 days and reheated in the microwave.
- To make it dairy-free, omit both cheeses and use a dairy-free milk alternative.
- For extra protein, add cooked bacon or sausage bits into the mixture.
