Make-Ahead Veggie and Cheese Mini Frittatas
12 mini frittatas Breakfast
Make a batch Sunday night — grab one each morning all week. Great protein, great fiber, toddler approved.
Ingredients (10)
Tap an item to check it off.
Instructions (5 steps)
-
1
Preheat oven: Preheat oven to 375°F. Spray a 12-cup muffin tin well with 1 tablespoons cooking spray.
-
2
Whisk the egg base: Whisk together 6 pieces large eggs, 1 cups milk, 0.5 teaspoons salt, 0.3 teaspoons black pepper, and 0.5 teaspoons garlic powder in a large bowl or pitcher.
-
3
Fill the muffin tin: Divide 0.5 pieces red bell pepper, finely diced, 0.5 pieces yellow onion, finely diced, and 0.5 cups baby spinach, chopped evenly among the muffin cups. Pour the egg mixture over the veggies, filling each cup about 3/4 full. Top each with 1 cups shredded cheddar cheese.
-
4
Bake: Bake 18–22 minutes until puffed and set in the center. Let cool 5 minutes before removing.
-
5
Store: Store in an airtight container in the fridge for up to 5 days. Reheat 60–90 seconds in the microwave.