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Veggie-Loaded Breakfast Frittata Cups

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These Veggie-Loaded Breakfast Frittata Cups are a delicious and nutritious way to start your day! Packed with eggs, cheese, and a variety of vegetables, they are perfect for meal prep or a quick breakfast. They’re customizable, healthy, and can be enjoyed hot or cold.

Ingredients

Scale
  • 8 large eggs
  • ¼ cup milk
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup shredded cheese (cheddar, mozzarella, or your favorite)
  • ½ cup diced bell peppers (any color)
  • ½ cup diced zucchini or spinach (fresh or frozen, thawed and squeezed dry)
  • ¼ cup diced onions
  • ¼ cup cherry tomatoes, halved
  • ¼ cup chopped fresh parsley or basil (optional)
  • Olive oil or nonstick spray (for greasing the muffin tin)

Instructions

  • Preheat the Oven
    Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil or nonstick spray.
  • Prepare the Veggies
    Dice the vegetables into small, even pieces. If using frozen spinach, make sure to squeeze out excess water to avoid soggy frittata cups.
  • Make the Egg Mixture
    In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
  • Assemble the Frittata Cups
    Divide the diced vegetables evenly among the muffin cups. Sprinkle shredded cheese on top of the veggies.
    Pour the egg mixture into each muffin cup, filling about ¾ full.
  • Bake
    Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the eggs are set and the tops are lightly golden.
  • Cool and Serve
    Let the frittata cups cool in the muffin tin for 5 minutes before removing. Serve warm or store for later.

Notes

  • You can swap the veggies based on your preferences or what you have on hand.
  • These frittata cups are great for meal prep and can be stored in the fridge for up to 4 days.
  • For a dairy-free version, simply omit the cheese or use a dairy-free alternative.

Nutrition

Find it online: https://easyfoodflash.com/veggie-loaded-breakfast-frittata-cups/