Veggie-Loaded Breakfast Frittata Cups Recipe
Ingredients:
6 large eggs
1/4 cup milk
1/2 cup bell peppers, diced
1/2 cup spinach, chopped
1/4 cup onion, diced
1/2 cup cherry tomatoes, halved
1/2 cup shredded cheese (cheddar or mozzarella)
Salt and pepper to taste
Cooking spray or oil for greasing
Directions:
Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or a light coating of oil.
In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
Add the diced bell peppers, chopped spinach, diced onion, halved cherry tomatoes, and shredded cheese to the egg mixture. Stir until all the ingredients are evenly distributed.
Pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20-25 minutes or until the frittata cups are set and lightly golden on top.
Once done, remove from the oven and let them cool for a few minutes before gently removing the frittata cups from the tin.
Serve warm or at room temperature, and enjoy your delicious veggie-loaded breakfast!
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 150 kcal | Servings: 12 servings
