Description
Start your day with these delightful Veggie-Loaded Breakfast Frittata Cups, bursting with flavor and nutrition. Fluffy eggs combine with vibrant bell peppers, zucchini, and fresh spinach to create a colorful breakfast option that’s perfect for meal prep or brunch gatherings. Easy to customize and quick to make, these frittata cups are sure to bring joy to your mornings!
Ingredients
Scale
- 6 large eggs
- 1 cup bell peppers (diced, mixed red and green)
- 1 cup zucchini (grated)
- 1 cup fresh spinach (chopped)
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with nonstick spray.
- In a mixing bowl, whisk together the eggs, salt, and pepper until well combined.
- Add diced bell peppers, grated zucchini, and chopped spinach to the egg mixture; stir until evenly mixed.
- Fold in the shredded cheddar cheese.
- Pour the mixture into the muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes or until puffed up and golden brown. Allow to cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 frittata cup (approx. 100g)
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 200mg