By: Chef Laura Bonicelli
Who doesn’t love a versatile grab and go breakfast option? This base recipe is delicious as it is, but consider changing the vegetables, cheese, or adding crumbled bacon or sausage. Buy your ingredients at your favorite Farmers Market!
About Breakfast Frittata Cups
I love a recipe that has a little theater to it. Each Breakfast Frittata Cup puffs up like a mini souffle. They freeze perfectly; wrap them individually in plastic wrap to freeze. Once frozen, you can put them in a ziplock bag. Reheat them in a microwave for 1 minute, until heated.
Don’t forget to spray the muffin cups with cooking spray. As long as you do, they will release easily from the tin. The vegetables and cheese go right into the bottom of the cup, so you can be sure the ingredients are equal. From there, you add the egg mixture and pop them in the oven. Quick and easy! I hope you love them!
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Step by Step Instructions
Breakfast Frittata Cups
Equipment
- 6 cup muffin tin
Ingredients
- 1 cup diced fresh tomatoes
- 6 tablespoons crumbled feta
- 1 tablespoon chopped fresh herbs
- 24 baby spinach leaves stems removed and roughly chopped
=====
- 6 large eggs
- 2 tablespoons milk preferably whole
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350ºF. Spray a 6-cup muffin tin with cooking spray.
- Divide the tomatoes, feta, herbs, and spinach among the cups.
- In a medium-sized bowl, whisk the eggs, milk, salt, and pepper together until the mixture gets frothy.
- Divide the egg mixture among the muffin cups.
- Bake for 20 to 25 minutes, until puffed and browned. Serve immediately.
Nutrition
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