Veggie-Loaded Breakfast Frittata Cups
These Veggie-Loaded Breakfast Frittata Cups are a healthy and colorful way to kick-start your day. Packed with a variety of vegetables and protein-rich eggs, they're perfect for busy mornings and can be made ahead of time!
Equipment
- 1 muffin tin
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1 cup spinach, chopped
- 1/2 cup bell peppers, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/2 cup mushrooms, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon olive oil For greasing the muffin tin.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease the muffin tin with olive oil to prevent sticking.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Add the chopped spinach, diced bell peppers, halved cherry tomatoes, diced red onion, and sliced mushrooms to the egg mixture. Stir until the vegetables are evenly distributed.
- Pour the egg and vegetable mixture evenly into the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until the frittata cups are set and lightly golden on top.
- Remove from the oven and let cool for a few minutes before gently running a knife around the edges and removing them from the muffin tin.
- Serve warm or let cool completely and store in an airtight container in the fridge for a quick breakfast option throughout the week.
Notes
Feel free to substitute or add any vegetables you prefer, such as zucchini or broccoli.
You can also sprinkle cheese on top for added flavor before baking, if desired.
These frittata cups can be reheated in the microwave for about 30 seconds to 1 minute.