Description
Delectable Veggie-Loaded Breakfast Frittata Cups bring morning magic to your table with colorful vegetables and fluffy eggs. Perfect for busy families, these portable protein-packed bites deliver nutrition and flavor in one delightful package you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 8 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
Vegetables:
- 1/2 cup diced bell peppers (any color)
- 1/2 cup diced zucchini or spinach (fresh or frozen, thawed and squeezed dry)
- 1/4 cup diced onions
- 1/4 cup cherry tomatoes, halved
Seasonings and Extras:
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley or basil (optional)
- Olive oil or nonstick spray (for greasing the muffin tin)
Instructions
- Prepare the cooking vessel by thoroughly coating a 12-cup muffin tin with olive oil, ensuring complete coverage to prevent sticking at 375F (190C).
- Meticulously chop selected vegetables into uniform, small cubes to guarantee even cooking and distribution throughout the frittata cups.
- Drain excess moisture from frozen spinach by firmly pressing with paper towels, preventing potential sogginess in the final product.
- Create a smooth, homogeneous egg base by whisking eggs with milk, incorporating salt and black pepper until the mixture achieves a consistent texture and color.
- Strategically layer diced vegetables into each muffin cup, establishing a colorful foundation for the frittata.
- Generously sprinkle shredded cheese over the vegetable layer, allowing for a rich, melted component in each cup.
- Carefully pour the whisked egg mixture into each muffin cup, filling approximately three-quarters full to prevent overflow during baking.
- Transfer the muffin tin to the preheated oven, baking for 18-22 minutes until the eggs set completely and develop a light golden crown.
- Allow frittata cups to rest in the tin for 5 minutes, facilitating easier removal and preventing potential breakage.
- Serve immediately while warm, or refrigerate in an airtight container for convenient consumption within 4 days.
Notes
- Customize vegetable combinations by using seasonal or leftover produce to create unique flavor profiles and reduce food waste.
- Separate egg whites for a lighter, fluffier texture if you prefer lower-fat options or want a protein-focused breakfast.
- Use silicone muffin cups for easier removal and minimal cleanup, preventing potential sticking with traditional metal pans.
- Experiment with different cheese varieties like feta, goat cheese, or dairy-free alternatives to accommodate various dietary preferences and taste preferences.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 135 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 165 mg