Prep Time
10 minutes
Prep Notes
The recipe makes 6 egg cups. Double for 12.
Cooking Time
20 minutes
Yields
6 cups
Ingredients
1/2 dozen eggs
Choose from any of the following: (or make up your own!)
kale
chopped baby spinach
chopped tomatoes
diced onions
finely chopped bell peppers
finely chopped mushrooms
goat cheese, crumbled
basil finely chopped
mozzarella cheese, shredded
salt and pepper to taste (can use other seasonings too like oregano or garlic powder)
Directions
Preheat oven to 350 degrees F. Spray a nonstick muffin tin with nonstick cooking spray. Set aside.Whisk the eggs in a bowl. Place 2-3 items from the list above into each tin. You can customize each muffin cup however you’d like! Pour the egg mixture on top, leaving 1/4″ from the top. Bake for 20 minutes, or until a toothpick comes out clean for each frittata. Remove from oven. Use a knife to go around the edges and pop out the egg cups. Enjoy!
Notes
Keep them in an airtight container or place each individual egg muffin cup in a resealable bag for an easy grab-and-go breakfast or lunch! Will keep for a week.