Say hello to your new go-to breakfast! Veggie-Loaded Breakfast Frittata Cups pack a garden’s worth of flavor into perfectly portable, fluffy bites that deliver bright color and cheesy comfort in every mouthful. These frittata cups are everything I love about a lazy weekend breakfast, only they’re unbelievably easy for weekday mornings too. Whether you’ve got hungry kiddos, a brunch with friends, or a meal-prep mission, there’s just something joyful about opening your fridge and seeing these vibrant little cups ready to grab and go.
Ingredients You’ll Need
The secret to irresistible Veggie-Loaded Breakfast Frittata Cups is a basket of essential and straightforward ingredients. Each one plays an important part—eggs create the silky base, veggies bring vibrant color and crunch, and cheese delivers just the right touch of rich, savory goodness.
- Large eggs: The foundation of every frittata—whisked well so your cups turn out fluffy and light.
- Milk: Just enough to make the eggs creamy while keeping the custard smooth.
- Salt: Brings out all the flavors in both the eggs and veggies.
- Black pepper: Adds a warm, subtle kick that balances the cheesy richness.
- Broccoli florets: Finely chopped for tender bites and a pop of green in every cup.
- Red bell pepper: Diced for gorgeous color and juicy sweetness.
- Zucchini: Chopped small so it blends seamlessly into the mix without too much moisture.
- Shredded cheddar cheese: Melts right in, giving each cup a cheesy, gooey pull.
- Grated Parmesan cheese: Adds savory depth and that umami zip you crave.
- Green onions: Thinly sliced for a mild, fresh bite that lifts all the other flavors.
- Cooking spray or olive oil: Essential for greasing the muffin tin, so those beautiful cups slip right out.
How to Make Veggie-Loaded Breakfast Frittata Cups
Step 1: Prep Your Muffin Tin and Oven
Set yourself up for success by preheating your oven to 375°F (190°C). This ensures even baking right from the start. Grab your trusty 12-cup muffin tin and give it a quick mist with cooking spray or a swipe of olive oil. A well-greased pan means your frittata cups lift out cleanly, with zero sticking or crumbling.
Step 2: Whisk Together the Base
In a large mixing bowl, crack in those eggs and add the milk, salt, and black pepper. Give everything a vigorous whisk until the yolks and whites are completely blended and the mixture is a little bit frothy. This step is key for that classic, light texture that makes Veggie-Loaded Breakfast Frittata Cups so special.
Step 3: Stir in the Good Stuff
Now comes the fun part! Add your chopped broccoli, diced red bell pepper, chopped zucchini, shredded cheddar, grated Parmesan, and sliced green onions right into the egg mixture. Gently fold these in, making sure the veggies and cheese are evenly distributed, so every bite is filled with color and flavor. Feel free to swap in other favorite veggies if you’d like—a handful of spinach or mushrooms are fabulous options.
Step 4: Fill the Muffin Cups
Using a ladle or measuring cup, carefully spoon the egg and veggie mixture evenly into the prepared muffin tin. Each cup should be about 3/4 full—enough for a satisfying rise without any overflow. You’ll see bright pops of color and flecks of cheese already peeking through.
Step 5: Bake to Fluffy Perfection
Transfer the muffin tin to your preheated oven and bake for 18–20 minutes. You’re looking for the frittata cups to puff slightly and the tops to take on a gentle golden hue. If you give the pan a little jiggle, the centers should look set, not wobbly. Let them cool for 5 minutes before running a thin knife around each cup to release.
How to Serve Veggie-Loaded Breakfast Frittata Cups
Garnishes
A sprinkle of extra green onions, a touch more grated Parmesan, or a dash of fresh chopped herbs (think parsley or chives) on top of your warm Veggie-Loaded Breakfast Frittata Cups can take them from delicious to absolutely next-level. For a hint of heat, try a few red pepper flakes.
Side Dishes
These frittata cups pair beautifully with a simple side salad, some crispy roast potatoes, or a little fresh fruit. If you’re feeling a bit brunchy, serve them with a basket of warm, crusty bread or even a dollop of Greek yogurt for a high-protein boost.
Creative Ways to Present
Pile Veggie-Loaded Breakfast Frittata Cups in a rustic bowl for a casual breakfast spread, line them up on a pretty platter for a brunch buffet, or wrap them individually in parchment for grab-and-go mornings. For the little ones, try popping them onto skewers with grape tomatoes for fun, colorful “breakfast pops.”
Make Ahead and Storage
Storing Leftovers
Once your Veggie-Loaded Breakfast Frittata Cups have cooled to room temperature, simply store them in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 4 days, making them perfect for meal prepping your breakfasts in advance.
Freezing
These cups are absolutely freezer-friendly! Once cooled, wrap each one individually in plastic wrap or foil. Store them in a freezer-safe zip-top bag, and label it with the date. They’ll keep beautifully for up to 2 months and make for the ultimate quick-fix breakfast.
Reheating
For best results, reheat a refrigerated Veggie-Loaded Breakfast Frittata Cup in the microwave for about 30–45 seconds until warmed through. If frozen, pop them in the microwave straight from the freezer, adding a few extra seconds. For a crisper texture, you can also reheat in a toaster oven or conventional oven.
FAQs
Can I use different vegetables in these frittata cups?
Absolutely! Veggie-Loaded Breakfast Frittata Cups are endlessly adaptable. Try mushrooms, spinach, cherry tomatoes, or even leftover roasted veggies. Just be sure to chop them small and avoid overly watery vegetables, which might affect texture.
How can I make these dairy-free?
You can make these frittata cups dairy-free by omitting the cheese or substituting with your favorite dairy-free alternatives. Use unsweetened soy, almond, or oat milk in place of regular milk, and opt for plant-based cheese shreds for a similar texture.
Are Veggie-Loaded Breakfast Frittata Cups kid-friendly?
Yes! Kids usually love the bright colors and bite-sized portions. You can customize the veggies to your child’s favorites and even involve them in assembling the cups. Try adding a sprinkle of their favorite cheese on top for extra appeal.
What’s the best way to prevent sticking?
A good quality nonstick muffin tin plus a thorough greasing with spray or olive oil are your best defense against sticking. If you want extra insurance, use muffin liners or reusable silicone baking cups.
Do Veggie-Loaded Breakfast Frittata Cups work for meal prep?
They’re practically made for meal prep! Bake a batch on Sunday and enjoy a quick, protein-packed breakfast all week. They reheat in seconds and are easy to pack for lunches or snacks, too.
Final Thoughts
Veggie-Loaded Breakfast Frittata Cups are proof that a wholesome, vibrant breakfast doesn’t have to be complicated or time-consuming. I hope these cheerful, veggie-packed little cups brighten your mornings and help you start the day with a smile. Give them a try and make them your own!
Print
Veggie-Loaded Breakfast Frittata Cups Recipe
- Total Time: 30 minutes
- Yield: 12 frittata cups
- Diet: Vegetarian, Gluten-Free
Description
These Veggie-Loaded Breakfast Frittata Cups are the perfect make-ahead breakfast option for busy mornings. Packed with nutritious ingredients and bursting with flavor, these individual frittatas are ideal for meal prep or a quick, on-the-go meal.
Ingredients
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8 large eggs
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1/4 cup (60 ml) milk
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 cup (100 g) broccoli florets, finely chopped
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1 cup (100 g) red bell pepper, diced
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1/2 cup (50 g) zucchini, finely chopped
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1/2 cup (50 g) shredded cheddar cheese
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1/4 cup (25 g) grated Parmesan cheese
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2 green onions, thinly sliced
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cooking spray or olive oil for greasing muffin tin
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray or olive oil.
- Prepare the egg mixture: In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until smooth. Stir in the broccoli, red bell pepper, zucchini, cheddar cheese, Parmesan cheese, and green onions.
- Fill the muffin cups: Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–20 minutes, or until the eggs are set and the tops are lightly golden.
- Cool and serve: Remove from the oven and let cool for 5 minutes before running a knife around the edges to loosen. Serve warm or cool completely and refrigerate for up to 4 days.
Notes
- These frittata cups can be frozen for up to 2 months.
- Reheat in the microwave for 30–45 seconds for a quick breakfast.
- Feel free to swap in spinach, mushrooms, or any other vegetables you have on hand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 frittata cup
- Calories: 90
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 140 mg
