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–+ servings
Breakfast Frittata Cups

Breakfast Frittata Cups

© 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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Course Brunch, MM-Blue
Cuisine American, Greek, Italian
Servings 6
Calories 103 kcal

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

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  • 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

Calories: 103kcalCarbohydrates: 3gProtein: 9gFat: 6gSaturated Fat: 3gCholesterol: 172mgSodium: 394mgPotassium: 126mgFiber: 1gSugar: 2gVitamin A: 444IUVitamin C: 3mgCalcium: 33mgIron: 1mg
Keyword eggs, feta, spinach
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