Description
Veggie-Loaded Breakfast Frittata Cups are a delightful and nutritious way to kickstart your day! These mini frittatas combine fluffy eggs with vibrant vegetables, making them perfect for meal prep or a fun brunch gathering. Easy to customize based on your favorite ingredients, they are not only delicious but also visually appealing. Whether you enjoy them fresh from the oven or reheated, these frittata cups will become a staple in your breakfast routine.
Ingredients
Scale
- 6 large eggs
- 1 cup diced bell peppers (mixed colors)
- 1 cup fresh spinach
- 1 small onion, diced
- ½ cup shredded cheese (cheddar or feta)
- Salt and pepper to taste
- 1 tsp olive oil for sautéing
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin with nonstick spray.
- In a skillet, heat olive oil over medium heat. Sauté the diced onion and bell peppers for about 5 minutes until softened. Add spinach and cook until wilted.
- In a large bowl, whisk together the eggs, salt, and pepper. Optionally add herbs like basil or oregano.
- Mix in the sautéed veggies until well combined.
- Pour the mixture into muffin cups until three-quarters full. Top each with shredded cheese.
- Bake for 20 minutes or until golden brown and puffed up. Let cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 frittata cup (90g)
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 210mg