Oh my goodness, let me tell you about these frittata cups! They are the ultimate breakfast solution—quick to whip up and oh-so-versatile! I love how you can throw in whatever veggies or cheeses you have on hand, making them perfect for using up leftovers. These easy baked frittata cups are not just delicious, but they also keep well, so you can meal prep ahead for busy mornings. Trust me, once you try these, you’ll wonder how you ever lived without them! They’re fluffy, flavorful, and the perfect little bites to start your day right.
Ingredients List
To make these delightful frittata cups, you’ll need a handful of simple ingredients that pack a punch of flavor. Grab 6 large eggs and 1/2 cup of milk to create that fluffy base. Then, gather 1 cup of diced vegetables—my favorites are bell peppers, spinach, and onions, but feel free to mix and match based on what you love! You’ll also want 1 cup of shredded cheese; cheddar is a classic choice, but any cheese you adore will work beautifully. Don’t forget to season with salt and pepper to taste for that extra zing!
How to Prepare Frittata Cups
Getting these frittata cups ready is a breeze! First, preheat your oven to 350°F (175°C). This step is super important because you want those cups to bake evenly and come out perfectly fluffy. While the oven warms up, grab a bowl and whisk together your 6 large eggs and 1/2 cup of milk. You want it to get nice and frothy—this is what gives your frittata cups that light texture!
Next, gently fold in your diced vegetables and shredded cheese. I love to use a mix of bell peppers, spinach, and onions, but seriously, the sky’s the limit here! Just make sure everything is evenly coated in that egg mixture. Now, grease your muffin tin well—this helps prevent any sticking, which can be a real bummer later on. Pour the mixture into each muffin cup, filling them about three-quarters full to give them room to puff up. Bake for about 20-25 minutes, or until the tops are golden and the centers are set. Let them cool in the tin for a few minutes before removing—this helps them hold their shape!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together 6 large eggs and 1/2 cup of milk until frothy.
- Fold in 1 cup of diced vegetables (like bell peppers, spinach, and onions) and 1 cup of shredded cheese.
- Season the mixture with salt and pepper to taste.
- Grease a muffin tin generously to prevent sticking.
- Pour the egg mixture into each muffin cup, filling them about three-quarters full.
- Bake for 20-25 minutes, or until the tops are golden and the centers are no longer jiggly.
- Allow the frittata cups to cool in the tin for a few minutes before gently removing them.
Why You’ll Love This Recipe
You’re going to absolutely adore these frittata cups for so many reasons! They’re not just a breakfast; they’re a game changer. Here’s why:
- Quick and easy to prepare—perfect for busy mornings!
- Endless customization options—use whatever veggies or cheeses you have on hand.
- A healthy, protein-packed breakfast that keeps you feeling full.
- Great for meal prep—make a batch and enjoy them throughout the week!
- Kid-friendly and fun to eat—perfect for the whole family!
Tips for Success
To get your frittata cups just right, here are some of my favorite pro tips! First, be sure to whisk your eggs and milk until they’re frothy—this adds that lovely lightness to the cups. If you’re using particularly watery veggies like zucchini or tomatoes, consider sautéing them briefly to reduce moisture before adding them to the mixture. Also, don’t overload the cups with too many fillings—keeping it balanced ensures even cooking. Lastly, trust your instincts when it comes to seasoning; a pinch more salt can really elevate the flavors! Enjoy the process and have fun experimenting!
Nutritional Information Section
Let’s chat about the nutritional goodness packed into these delightful frittata cups! While these values can vary a bit based on your specific ingredients and portion sizes, here’s a general idea of what you’ll get per serving (that’s one frittata cup):
- Calories: 120
- Fat: 8 g
- Protein: 9 g
- Carbohydrates: 2 g
- Sugar: 1 g
- Sodium: 200 mg
- Fiber: 1 g
- Cholesterol: 150 mg
These values make for a nutritious, satisfying breakfast option that won’t weigh you down. Keep in mind, the numbers are estimates, but they’ll give you a good idea of how these little cups can fit into your day. Enjoy every bite, guilt-free!
Storage & Reheating Instructions
Storing your frittata cups is super easy! Once they’ve cooled completely, pop them into an airtight container and keep them in the refrigerator for up to 3 days. This makes them perfect for meal prep—just grab and go! If you want to enjoy them later, you can also freeze them for up to 2 months. Just wrap each cup tightly in plastic wrap before placing them in a freezer-safe bag. When you’re ready to indulge, thaw them overnight in the fridge, and then reheat in the microwave for about 30-60 seconds or until warmed through. Enjoy your delicious, hassle-free breakfast!
FAQ Section
Got questions about these fabulous frittata cups? I’m here to help! Here are some common queries I get:
Can I make these frittata cups ahead of time?
Absolutely! They’re perfect for meal prep. Just store them in the fridge for up to 3 days and reheat whenever you’re ready to enjoy.
What veggies work best in frittata cups?
You can use just about any vegetable you like! Some great options include bell peppers, spinach, onions, or even mushrooms. Just remember to chop them small for even cooking.
Can I freeze frittata cups?
Yes, you can! Just wrap them tightly in plastic wrap and store them in a freezer-safe bag. They’ll keep for about 2 months.
How do I know when they’re done?
Your frittata cups are ready when the tops are golden and the centers are set. A gentle poke should show they’re firm, not jiggly.
Can I use egg substitutes?
Definitely! Feel free to use egg substitutes like flax eggs or any plant-based alternatives you prefer.
Serving Suggestions
These frittata cups are fantastic on their own, but why not take your breakfast experience up a notch? I love serving them with a fresh side salad—just toss together some mixed greens, cherry tomatoes, and a light vinaigrette for a burst of flavor! Or, if you’re in the mood for something a bit heartier, pair them with crispy bacon or turkey sausage for that savory goodness. And don’t forget a dollop of your favorite hot sauce or salsa on top for an extra kick! Trust me, these little additions elevate your meal and keep your taste buds dancing!
For more delicious breakfast ideas, check out this collection of breakfast recipes.
For tips on meal prepping, you can visit this helpful guide.
And if you’re interested in the nutritional benefits of eggs, you can read more here.
Print
Frittata Cups: 5 Reasons You’ll Love This Breakfast Delight
- Total Time: 35 minutes
- Yield: 12 frittata cups 1x
- Diet: Vegetarian
Description
Easy baked frittata cups for breakfast.
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1 cup diced vegetables (bell peppers, spinach, onions)
- 1 cup shredded cheese (cheddar or your choice)
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together eggs and milk.
- Add diced vegetables and cheese to the egg mixture.
- Season with salt and pepper.
- Grease a muffin tin.
- Pour the mixture into each muffin cup.
- Bake for 20-25 minutes or until set.
- Let cool before removing from the tin.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Feel free to customize with your favorite ingredients.
- Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 frittata cup
- Calories: 120
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 150 mg
Keywords: frittata cups