Name: Breakfast Frittata Cups
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 6 large eggs; 0.25 cup milk (dairy or non-dairy); 0.25 teaspoon salt; 0.25 teaspoon black pepper; 1 cup chopped vegetables (such as spinach, bell peppers, onions); 0.5 cup cooked protein (such as cooked sausage, bacon, or ham (optional)); 0.25 cup shredded cheese (such as cheddar or mozzarella)

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Breakfast Frittata Cups

These delicious and healthy breakfast frittata cups are packed with protein and vegetables, making them the perfect way to start your day. They're easy to make ahead of time and are great for meal prepping.

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Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Brunch

Servings 6 cups

Calories 150 kcal

Equipment

1 Muffin Tin 12-cup muffin tin
1 Large Bowl
1 Whisk

Ingredients

Base

6 large eggs
0.25 cup milk dairy or non-dairy
0.25 teaspoon salt
0.25 teaspoon black pepper

Filling

1 cup chopped vegetables such as spinach, bell peppers, onions
0.5 cup cooked protein such as cooked sausage, bacon, or ham (optional)
0.25 cup shredded cheese such as cheddar or mozzarella

Instructions

Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
In a large bowl, whisk together the eggs, milk, salt, and pepper.
6 large eggs, 0.25 cup milk, 0.25 teaspoon salt
Stir in the chopped vegetables, cooked protein (if using), and shredded cheese.
0.25 teaspoon black pepper, 1 cup chopped vegetables
Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 20-25 minutes, or until the frittata cups are set and lightly golden brown.
Let the frittata cups cool in the muffin tin for a few minutes before removing and serving.

Notes

Store leftover frittata cups in the refrigerator for up to 3 days.