Description
These Veggie-Loaded Breakfast Frittata Cups are a nutritious and delicious way to start your day. Packed with colorful vegetables and protein-rich eggs, these make-ahead frittatas are perfect for a quick breakfast or snack.
Ingredients
Scale
Egg Mixture:
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Veggies:
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped spinach
- 1/4 cup chopped red onion
- 1/4 cup chopped zucchini
Others:
- 1/4 cup shredded cheddar cheese
- Non-stick cooking spray
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Mix Egg Mixture: Whisk eggs, milk, salt, and pepper. Add in veggies and cheese.
- Fill Muffin Cups: Pour mixture into muffin cups, filling 3/4 full.
- Bake: Bake for 18–22 minutes until set and golden.
- Cool and Serve: Cool for 5 minutes, then remove from tin. Serve warm or store for later.
Notes
- Feel free to customize with your favorite veggies.
- These frittatas freeze well for meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
