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
