Description
These Veggie-Loaded Breakfast Frittata Cups are fluffy, protein-packed, and bursting with fresh vegetables. Whether you need a quick grab-and-go breakfast or a healthy meal-prep option, these egg muffins are the perfect solution. Plus, they’re gluten-free, low-carb, and customizable to fit your dietary needs!
Ingredients
Scale
- 8 large eggs
- ¼ cup milk (or dairy-free alternative)
- 1 tablespoon olive oil
- ½ small onion, finely chopped
- 1 bell pepper, diced (any color)
- 1 zucchini, diced
- ½ cup spinach, chopped
- ¼ cup cherry tomatoes, halved
- ¼ cup shredded cheddar cheese (or dairy-free alternative)
- Salt & black pepper, to taste
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
Instructions
- Preheat the Oven: Set the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Sauté the Vegetables: Heat olive oil in a pan over medium heat. Add onions, bell peppers, and zucchini, cooking for 3-4 minutes. Stir in the spinach and remove from heat.
- Whisk the Eggs: In a bowl, whisk together eggs, milk, salt, black pepper, oregano, and garlic powder.
- Assemble the Cups: Divide the sautéed veggies evenly among the muffin cups. Pour the egg mixture over them, filling each cup ¾ full. Top with cherry tomatoes and cheese.
- Bake: Place in the oven and bake for 18-22 minutes, until the egg cups are set and slightly golden.
- Cool & Serve: Let cool for 5 minutes, then remove from the muffin tin. Serve warm or store for later.
Notes
- Storage: Keep in the fridge for up to 5 days or freeze for up to 3 months.
- Reheating: Microwave for 30 seconds or bake at 300°F for 5 minutes.
- Customization: Add bacon, sausage, mushrooms, or feta cheese for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American