Veggie-Loaded Breakfast Frittata Cups Recipe
If you love mornings that start with a punch of color, taste, and nourishment, then let me introduce you to Veggie-Loaded Breakfast Frittata Cups. These individual egg bites pack in a medley of fresh vegetables and gooey cheddar cheese for the perfect grab-and-go breakfast, brunch, or snack. They’re simple to make, delightfully customizable, and exactly what you need when you want breakfast to be as beautiful as it is delicious—plus, they sneak in a rainbow of veggies without any fuss.
Ingredients You’ll Need
The ingredient list for these Veggie-Loaded Breakfast Frittata Cups is blissfully simple, but each element serves a delicious purpose. Every veggie adds a new layer of color and flavor, while the eggs and cheese hold everything together for a creamy, satisfying bite.
- Eggs: The main event—these create a fluffy, protein-rich base for your frittata cups.
- Milk: Just a touch gives the eggs a smooth, creamy texture.
- Salt: A small amount brings out the flavors in the veggies and cheese.
- Black pepper: Adds a hint of warmth and depth to the mix.
- Shredded cheddar cheese: Adds gooeyness and rich, melty flavor.
- Bell peppers (any color): Bright, sweet, and a pop of color in every cup.
- Chopped spinach: Wilts into the mixture and delivers a boost of nutrients.
- Red onion: Brings a subtle, sweet zing and pretty purple flecks.
- Zucchini: Mild, juicy, and keeps the cups moist.
- Olive oil: Helps soften the veggies and adds a lovely, subtle flavor.
- Fresh parsley (optional): A shower of greenery for a finishing touch.
How to Make Veggie-Loaded Breakfast Frittata Cups
Step 1: Prep and Preheat
Preheat your oven to 375°F and lightly grease a standard 12-cup muffin tin with a little olive oil or nonstick spray. This prevents any eggy stickiness and ensures the frittata cups pop out perfectly golden every time.
Step 2: Sauté the Veggies
Drizzle olive oil into a medium skillet and warm it over medium heat. Toss in the bell peppers, zucchini, and red onion. Sauté for 4 to 5 minutes until everything is just starting to soften—the goal is flavorful, not mushy. Add the spinach for the final minute and stir until it wilts into the medley.
Step 3: Whisk Egg Mixture
In a large mixing bowl, combine the eggs, milk, salt, and black pepper. Whisk it all together until smooth and homogenous. A good whisk means your frittata cups will bake up beautifully fluffy and light!
Step 4: Mix in Cheese & Veggies
Stir the shredded cheddar cheese right into the egg mixture. Pour in the sautéed vegetables (spinach, peppers, onion, and zucchini), making sure they’re evenly distributed in the bowl. This step guarantees every bite bursts with cheesy, veggie goodness.
Step 5: Fill and Bake
Evenly divide the veggie-and-egg mixture among your muffin cups, filling each about three-quarters full. Pop the tin into your preheated oven and bake for 18-20 minutes. You’ll know the Veggie-Loaded Breakfast Frittata Cups are ready when they’re puffed and set in the center—no wobbles!
Step 6: Cool and Serve
Let the frittata cups cool for a few minutes before carefully removing them from the tin. This short rest helps them hold their shape, so they’re easy to serve and enjoy however you like.
How to Serve Veggie-Loaded Breakfast Frittata Cups
Garnishes
A sprinkle of freshly chopped parsley brightens up these frittata cups beautifully. Try a dusting of cracked black pepper, a thin slice of avocado, or even a little extra shredded cheese if you’re feeling decadent. The garnish is your chance to add that little something extra!
Side Dishes
Pair your Veggie-Loaded Breakfast Frittata Cups with a crisp green salad, fresh fruit, or crunchy toast. For weekend brunch, balance them with roasted potatoes or a tangy yogurt parfait. Their versatility means you can truly build your perfect breakfast plate.
Creative Ways to Present
These cups are adorable just as they are, but you can make a breakfast board by arranging them alongside bowls of fresh salsa, pickled onions, and sliced fruit. Or, tuck them into a to-go box with mixed greens for a wholesome lunch on the move. Stack them high for a dazzling brunch buffet centerpiece!
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover Veggie-Loaded Breakfast Frittata Cups in an airtight container and refrigerate. They’ll keep fresh, tender, and flavorful for up to four days—ideal for busy mornings when you need breakfast ready in a snap.
Freezing
These frittata cups freeze wonderfully! Wrap them individually or store in a freezer-safe bag for up to two months. Thaw overnight in the fridge or zap in the microwave whenever you need a quick, homemade breakfast.
Reheating
To reheat, simply microwave a frittata cup for 30 to 60 seconds until hot throughout. If you prefer, pop them in a toaster oven or a regular oven at low heat for a slightly crisp edge. They’re just as tasty rewarmed as the day you baked them.
FAQs
Can I use different vegetables for my Veggie-Loaded Breakfast Frittata Cups?
Absolutely! Feel free to swap in mushrooms, broccoli, kale, or whatever veggies you have on hand. Just be sure to sauté anything with high moisture, like mushrooms, to avoid watery cups.
Are these frittata cups suitable for meal prep?
Yes, Veggie-Loaded Breakfast Frittata Cups are meal prep superstars. Make a batch at the start of your week, and you’ll have a portable, satisfying breakfast or snack ready whenever hunger strikes.
Can I make these dairy-free?
Definitely! You can use your favorite non-dairy milk and either omit the cheese or substitute a plant-based alternative. They’ll still bake up fluffy and full of flavor.
How do I prevent the frittata cups from sticking to the muffin tin?
Be generous with greasing your muffin tin using nonstick spray or a brush of olive oil. Alternatively, use silicone muffin cups for foolproof release every time.
Can I serve Veggie-Loaded Breakfast Frittata Cups at room temperature?
Absolutely! They’re delicious warm or at room temp, which makes them perfect for brunch parties or breakfast picnics. Just let them cool slightly before serving for best texture.
Final Thoughts
If you’re ready for a breakfast that doubles as a little celebration of flavor and color, these Veggie-Loaded Breakfast Frittata Cups should be at the top of your must-try list. They’re easy, nourishing, and destined to become a staple in your kitchen—so go ahead, bake a batch and enjoy every bite!
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Veggie-Loaded Breakfast Frittata Cups Recipe
- Total Time: 30 minutes
- Yield: 12 frittata cups
- Diet: Vegetarian, Gluten-Free
Description
These Veggie-Loaded Breakfast Frittata Cups are a nutritious and flavorful way to start your day. Packed with eggs, cheese, and a variety of vegetables, these frittata cups are easy to make and perfect for meal prep.
Ingredients
Eggs:
8 large eggs
Milk:
1/4 cup
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Cheddar Cheese, shredded:
1/2 cup
Bell Peppers, diced (any color):
1/2 cup
Spinach, chopped:
1/2 cup
Red Onion, chopped:
1/4 cup
Zucchini, diced:
1/4 cup
Olive Oil:
1 tablespoon
Optional:
Chopped fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 12-cup muffin tin with nonstick spray or olive oil.
- Sauté vegetables: In a medium skillet, heat olive oil over medium heat. Sauté bell peppers, zucchini, and red onion for about 4–5 minutes until slightly softened. Add spinach and cook for another minute until wilted.
- Whisk egg mixture: In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in cheese and cooked vegetables.
- Fill muffin cups: Divide the mixture among the muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–20 minutes until frittata cups are puffed and set.
- Cool and garnish: Let them cool, then garnish with parsley if desired. Serve warm or store in the fridge.
Notes
- You can swap in other vegetables like mushrooms, broccoli, or kale.
- These frittata cups are freezer-friendly and great for meal prep. Reheat in the microwave for 30–60 seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 frittata cup
- Calories: 95
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 140 mg
