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Frittata Cups 3 Ways

Course Breakfast
Cuisine American
Keyword eggs
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12

Ingredients

For the base

  • 12 large eggs
  • 2 tablespoons finely chopped white onion
  • Kosher salt and freshly ground pepper, to taste

Filling 1: Tomato, Spinach & Mozzarella

  • ¼ cup fresh spinach, roughly chopped
  • 8 grape or cherry tomatoes, halved
  • ¼ cup shredded or diced mozzarella cheese

Filling 2: Bacon & Cheddar

  • ¼ cup cooked bacon, chopped
  • ¼ cup shredded cheddar cheese
  • 1 tablespoon fresh chopped rosemary (green onion, or chives is also great!)

Filling 3: Mushroom, Pepper & Gruyere

  • ¼ cup sliced brown mushrooms
  • ¼ cup diced red bell pepper
  • 1 tablespoon fresh chopped parsley
  • ¼ cup shredded gruyere cheese

Preparation

  1. 1. Preheat oven to 350 degrees F. Lightly spray a 12-cup muffin tin with nonstick oil spray.

  2. 2. In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.

  3. 3. Add egg mixture halfway up into each tin.

  4. 4. Divide the three filling combinations into 4 muffin cups each.

  5. 5. Bake for 15-20 minutes, until set.

  6. 6. Let cool slightly, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.

Recipe Notes

  • The muffins puff up while they cook in the oven. Fill them 3/4 of the way up to prevent overflow.
  • Muffins will keep in airtight containers, refrigerated, for up to five days. Just heat them up in the microwave (usually 15-20 seconds in enough) when ready to eat.