Veggie-Loaded Breakfast Frittata Cups

Start your day on a delicious and nutritious note with these Veggie-Loaded Breakfast Frittata Cups. These mini frittatas are packed with fresh vegetables, eggs, and a hint of cheese for a satisfying and customizable breakfast option. Perfectly portioned and easy to grab on the go, they’re a lifesaver for busy mornings.

I first made these to simplify breakfast during a hectic workweek, and they’ve since become a household favorite. Whether you’re feeding the family or meal-prepping for yourself, these little cups of goodness are quick, easy, and endlessly versatile.

Let’s get cracking on these Veggie-Loaded Breakfast Frittata Cups!

Quick Overview in Todd Wilbur’s Style

These Veggie-Loaded Breakfast Frittata Cups are a convenient and healthy breakfast solution. Packed with fresh vegetables, eggs, and a sprinkle of cheese, they’re easy to customize and perfect for meal prep or busy mornings.

Why You’ll Love These Frittata Cups

Healthy, Delicious, and Easy to Make

• Packed with Veggies: A great way to sneak in your daily dose of greens.
• High in Protein: Eggs provide a protein boost to keep you full and energized.
• Perfect for Meal Prep: Make them ahead and enjoy throughout the week.
• Customizable: Use your favorite vegetables and add-ins to make them your own.

What You Need for Veggie-Loaded Breakfast Frittata Cups

Ingredients:

• 6 large eggs
• ¼ cup milk (dairy or non-dairy)
• ½ cup shredded cheese (cheddar, mozzarella, or feta work great)
• 1 cup spinach, chopped
• ½ cup bell peppers, diced (use a mix of colors)
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• 1 garlic clove, minced
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil or butter (for greasing the muffin tin)

How to Make Veggie-Loaded Breakfast Frittata Cups

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or butter.

Step 2: Prepare the Veggies

1. Heat a skillet over medium heat and sauté the spinach, bell peppers, cherry tomatoes, onion, and garlic for 2–3 minutes until slightly softened. Set aside.

Step 3: Whisk the Eggs

1. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Step 4: Assemble the Frittata Cups

1. Divide the sautéed vegetables evenly among the muffin cups.
2. Sprinkle shredded cheese over the vegetables.
3. Pour the egg mixture into each cup, filling about ¾ full.

Step 5: Bake the Frittata Cups

1. Bake in the preheated oven for 18–20 minutes, or until the eggs are set and slightly golden on top.

Step 6: Cool and Serve

1. Let the frittata cups cool for a few minutes before removing them from the tin. Serve warm, or let them cool completely and store for later.

Tips for Perfect Frittata Cups

1. Don’t Overfill: The eggs will puff up slightly while baking, so leave a little room in each cup.
2. Pre-Cook Watery Veggies: Sauté vegetables like spinach and tomatoes to reduce excess moisture.

Substitutions and Variations

• Protein Boost: Add cooked sausage, bacon, or tofu crumbles for extra protein.
• Dairy-Free: Use non-dairy milk and skip the cheese or use a plant-based alternative.
• Herbaceous Twist: Add fresh herbs like basil, parsley, or dill for extra flavor.
• Spicy Option: Mix in chopped jalapeños or a pinch of red pepper flakes.

Make a Healthier Version

• Egg Whites Only: Replace some or all of the eggs with egg whites for a lower-fat option.
• Low-Calorie Cheese: Use reduced-fat cheese or nutritional yeast for cheesy flavor.
• Extra Greens: Double up on spinach or add kale for more nutrients.

Frequently Asked Questions for Veggie-Loaded Breakfast Frittata Cups

1. Can I make these ahead of time?
   Yes! Store in an airtight container in the fridge for up to 5 days.
2. How do I reheat these frittata cups?
   Microwave for 20–30 seconds or warm in a 300°F oven for 5–7 minutes.
3. Can I freeze frittata cups?
   Absolutely! Freeze in a single layer, then transfer to a freezer-safe bag. Reheat directly from frozen.
4. What’s the best way to prevent sticking?
   Use a non-stick muffin tin and grease it well, or use silicone muffin cups.
5. Can I use different veggies?
   Yes! Mushrooms, zucchini, broccoli, or asparagus are great options.
6. What’s the best cheese to use?
   Cheddar, mozzarella, feta, or goat cheese all work well in this recipe.
7. How long do these keep?
   They stay fresh in the fridge for up to 5 days and in the freezer for up to 2 months.
8. Can I make these in a larger pan?
   Yes, bake in a greased 8×8-inch pan for 20–25 minutes, then cut into squares.
9. Can I skip the milk?
   Yes, the frittatas will still be fluffy without it.
10. What’s the yield for this recipe?
    This recipe makes 12 frittata cups, depending on the size of your muffin tin.
11. Can I make these without pre-cooking the veggies?
    Pre-cooking ensures the veggies are tender and removes excess moisture, but you can skip this step for crunchier veggies.
12. Are these keto-friendly?
    Yes! These frittata cups are naturally low-carb and keto-friendly.

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Closing Thoughts

And there you have it—Veggie-Loaded Breakfast Frittata Cups, a delicious, nutritious, and convenient breakfast option that’s perfect for any day of the week. Whether you’re meal-prepping or feeding a crowd, these little cups of goodness are sure to brighten your morning.

Happy cooking, and enjoy every bite! 😊🍳🌱