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Veggie-Loaded Breakfast Frittata Cups – A Nutritious and Delicious Start to Your Day


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  • Author: Raven
  • Total Time: 30 minutes
  • Yield: 12 frittata cups 1x

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