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.
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.