Ingredients
Base Ingredients:
6 large eggs
1/4 cup milk (dairy or non-dairy)
1/4 tsp salt
1/4 tsp black pepper
Fillings:
1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
1/2 cup cooked breakfast meat (bacon, sausage, or ham, chopped)
1/2 cup diced vegetables (bell peppers, spinach, mushrooms, or tomatoes)
1/4 cup green onions or chives (optional, for garnish)
Instructions
Preheat the Oven:
Set your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with silicone liners.
Prepare the Egg Mixture:
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Add Fillings:
Evenly distribute the cheese, cooked meat, and vegetables into the muffin cups, filling each about 2/3 full.
Pour Egg Mixture:
Carefully pour the egg mixture over the fillings in each muffin cup, filling just to the top. Stir gently with a fork if needed to combine.
Bake:
Bake for 18-22 minutes, or until the frittata cups are puffed and set in the center. A toothpick inserted should come out clean.
Cool and Serve:
Allow the frittata cups to cool for 5 minutes before removing them from the tin. Garnish with green onions or chives, if desired.
Storage Tips
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Wrap individually and freeze for up to 2 months. Reheat in the microwave for 30-60 seconds.
Variations
Vegetarian: Skip the meat and add extra veggies like zucchini or broccoli.
Spicy: Add diced jalapeños or a pinch of red pepper flakes.
Herby: Mix in fresh herbs like parsley, basil, or dill.
Enjoy these flavorful and customizable breakfast bites
