Veggie-Loaded Breakfast Frittata Cups Recipe 

These mini frittata cups have become my ultimate meal prep savior, making busy mornings feel luxurious with their perfect portion size and vibrant veggie-packed goodness. Each bite brings the perfect balance of fluffy eggs, tender vegetables, and melted cheese that keeps me satisfied until lunch.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12 cups

Ingredients:

8 large eggs

1/4 cup milk

1/2 cup feta cheese, crumbled

1 cup fresh spinach, chopped

1 cup mushrooms, sliced

1 red bell pepper, diced

1/2 cup cherry tomatoes, halved

1/4 cup fresh parsley, chopped

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup shredded cheddar cheese for topping

Instructions:

1. Prepare the base:

Preheat oven to 375°F (190°C)

Grease a 12-cup muffin tin generously with cooking spray

2. Prepare the vegetables:

Saute mushrooms until golden brown

Wilt spinach slightly

Set vegetables aside to cool

3. Make the egg mixture:

Whisk eggs and milk until well combined

Add garlic powder, salt, and pepper

Stir in feta cheese and cooled vegetables

4. Assemble and bake:

Fill muffin cups 3/4 full with egg mixture

Top with shredded cheddar cheese

Bake for 20-25 minutes until set and lightly golden

5. Serve:

Let cool for 5 minutes

Run a knife around edges to release

Garnish with fresh parsley

Tips and Variations

1. Use any vegetables you like: Experiment with different combinations of vegetables, such as bell peppers, mushrooms, and spinach.

2. Add some cheese: Mix in some shredded cheese, such as cheddar or mozzarella, for an extra burst of flavor.

3. Make them ahead: Prepare the frittata cups and refrigerate or freeze them until ready to bake.

4. Use different spices: Add some diced herbs or spices, such as basil or paprika, for added flavor.

5. Make them gluten-free: Use gluten-free bread or omit the bread altogether for a gluten-free option.