Why You’ll Love This Recipe
- Quick and easy – Ready in under 30 minutes, making them ideal for busy mornings.
- Healthy and nutritious – Packed with protein, vitamins, and minerals.
- Meal-prep friendly – Make them ahead and store them for a grab-and-go breakfast.
- Customizable – Swap out ingredients to fit your taste preferences.
- Kid-friendly – A great way to sneak in veggies for picky eaters.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 8 large eggs
- ¼ cup milk
- ½ cup feta cheese, crumbled
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
Directions
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, whisk together the eggs and milk until well combined.
- Stir in the crumbled feta cheese, chopped spinach, and sliced mushrooms.
- Pour the egg mixture evenly into the muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes or until the eggs are set and lightly golden on top.
- Let the frittata cups cool for a few minutes before removing them from the muffin tin.
- Serve warm or store for later use.
Servings and Timing
- Servings: 6 (makes about 12 frittata cups)
- Prep time: 10 minutes
- Cook time: 18-20 minutes
- Total time: 30 minutes
Variations
- Cheese Swap: Try cheddar, mozzarella, or goat cheese instead of feta.
- More Veggies: Add bell peppers, onions, or tomatoes for extra flavor.
- Protein Boost: Mix in cooked bacon, sausage, or turkey for added protein.
- Spice It Up: Add a pinch of red pepper flakes or black pepper for a kick.
- Dairy-Free: Use almond or oat milk and a dairy-free cheese alternative.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Wrap each frittata cup individually and store in a freezer-safe bag for up to 2 months.
- Reheating: Microwave for 30-45 seconds or reheat in a 350°F oven for 5-7 minutes.
FAQs
How do I prevent the frittata cups from sticking to the muffin tin?
Grease the muffin tin well with oil or use silicone muffin liners for easy removal.
Can I make these frittata cups ahead of time?
Yes! They store well in the fridge or freezer, making them perfect for meal prep.
What other vegetables can I use?
You can use bell peppers, onions, tomatoes, zucchini, or kale for variety.
Can I use egg whites instead of whole eggs?
Yes, you can substitute whole eggs with egg whites, but the texture may be slightly different.
How do I make these frittata cups dairy-free?
Use a dairy-free cheese alternative and a plant-based milk like almond or oat milk.
Can I add meat to these frittata cups?
Absolutely! Cooked bacon, sausage, or turkey are great additions.
How long can I store these in the freezer?
They can be frozen for up to 2 months when stored in an airtight container.
Can I use different cheeses?
Yes! Cheddar, mozzarella, goat cheese, or parmesan all work well.
Are these frittata cups keto-friendly?
Yes, as long as you use a low-carb milk alternative, they are keto-friendly.
Can I bake these in a different dish instead of a muffin tin?
Yes, you can bake the mixture in a greased 8x8-inch dish and cut it into squares after baking.
Conclusion
Veggie-loaded breakfast frittata cups are a simple yet delicious way to start the day. They are packed with protein, easy to customize, and perfect for meal prep. Whether you enjoy them fresh out of the oven or as a grab-and-go breakfast, these frittata cups will keep you full and energized all morning. Try different variations and find your favorite combination!
Veggie-Loaded Breakfast Frittata Cups
- Total Time: 30 minutes
- Yield: 6 (makes about 12 frittata cups)
- Diet: Vegetarian
Description
A delicious and nutritious way to start your day, these veggie-loaded breakfast frittata cups are packed with protein and fresh vegetables. Perfect for meal prep, they are easy to make, customizable, and great for on-the-go breakfasts.
Ingredients
- 8 large eggs
- ¼ cup milk (or dairy-free alternative)
- ½ cup feta cheese, crumbled
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
Instructions
1️⃣ Preheat oven to 375°F (190°C) and grease a muffin tin.
2️⃣ Whisk together eggs and milk in a large bowl until well combined.
3️⃣ Stir in feta cheese, spinach, and mushrooms until evenly distributed.
4️⃣ Pour mixture into the muffin tin, filling each cup about ¾ full.
5️⃣ Bake for 18-20 minutes or until eggs are set and lightly golden on top.
6️⃣ Let cool for a few minutes before removing from the tin.
7️⃣ Serve warm or store for later use.
Notes
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Wrap each cup individually and store in a freezer-safe bag for up to 2 months.
- Reheating: Microwave for 30-45 seconds or warm in a 350°F oven for 5-7 minutes.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
