Description
Delicious and nutritious veggie-loaded breakfast frittata cups packed with fresh spinach, mushrooms, bell peppers, cherry tomatoes, and flavorful cheeses. These easy-to-make, baked frittata cups are perfect for a healthy morning meal that’s convenient and great for meal prepping. Each bite is a perfect balance of creamy, savory, and fresh tastes.
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
- 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)
Other
- 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 ensure the frittata cups can be easily removed after baking.
- Sauté the Vegetables: Heat a skillet over medium heat. Add the sliced mushrooms and sauté until they turn golden brown, about 5 minutes. Then add the chopped spinach and cook until wilted, about 1 to 2 minutes. Remove the vegetables from heat and let them cool slightly.
- Whisk the Eggs: In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until fully combined and smooth.
- Combine Ingredients: Stir the crumbled feta cheese, diced red bell pepper, halved cherry tomatoes, chopped parsley, and the sautéed mushrooms and spinach into the egg mixture. Mix evenly to distribute all the ingredients.
- Fill Muffin Cups: Pour the egg and vegetable mixture evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
- Add Cheese Topping: Sprinkle shredded cheddar cheese on top of each filled muffin cup for a melty, golden finish.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the frittata cups are set and have a slightly golden top.
- Cool and Serve: Remove the muffin tin from the oven and let the frittata cups cool in the tin for about 5 minutes. Run a knife around the edges of each cup to loosen them carefully, then remove and serve warm or at room temperature.
Notes
- Use whole milk or any milk alternative for creaminess; adjust based on dietary preference.
- Feel free to swap or add vegetables according to season or taste, such as zucchini or onions.
- These frittata cups can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.
- Reheat in the microwave or oven before serving for best texture.
- To make this recipe vegetarian, ensure cheese is vegetarian-friendly (no animal rennet).
