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Mini Frittata Breakfast Egg Muffin Cups – 3 Delicious Ways

Are you looking for a quick, healthy, and versatile breakfast option that can be prepared in advance? Look no further than mini frittata breakfast egg muffin cups! These delightful little treats are not only easy to make, but they can be customised to suit your taste, diet, and available ingredients. Whether you’re meal prepping for a busy week ahead or hosting a brunch, these egg muffin cups are sure to impress. Here are three delicious ways to create your own mini frittatas that will set you up for the day ahead.

Classic Veggie Delight

This first recipe is packed with colourful vegetables, making it not only nutritious but also visually appealing. A great way to sneak in those essential greens!

Ingredients:

• 6 large eggs
• ½ cup milk
• 1 cup spinach, chopped
• ½ bell pepper, diced (any colour)
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Olive oil spray

Method:

1. Preheat your oven to 180°C (350°F) and grease a muffin tin with olive oil spray.
2. In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
3. Fold in the spinach, bell pepper, cherry tomatoes, and red onion.
4. Pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full.
5. Bake for 20-25 minutes, or until the frittatas are set and lightly golden on top.
6. Allow to cool slightly before removing from the tin. Serve warm or store in the fridge for up to four days.

Cheesy Ham & Mushroom

For those who enjoy a heartier breakfast, this cheesy ham and mushroom version will surely satisfy. The combination of flavours creates a filling and delectable start to your day.

Ingredients:

• 6 large eggs
• ½ cup milk
• 1 cup cooked ham, diced
• 1 cup mushrooms, sliced
• 1 cup grated cheese (cheddar or your choice)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Olive oil spray

Method:

1. Preheat your oven to 180°C (350°F) and grease a muffin tin with olive oil spray.
2. In a bowl, whisk the eggs, milk, salt, and pepper.
3. Stir in the diced ham, sliced mushrooms, and grated cheese.
4. Pour the mixture into the muffin tin, filling each cup about three-quarters full.
5. Bake for 20-25 minutes, or until the frittatas puff up and are cooked through.
6. Let cool slightly before transferring to a wire rack. These can be enjoyed warm or stored in the fridge for up to five days.

Spinach & Feta Mediterranean Style

Transport your taste buds to the sun-kissed Mediterranean with this delightful combination of spinach and feta cheese, packed with flavour and nutrients.

Ingredients:

• 6 large eggs
• ½ cup milk
• 1 cup spinach, chopped
• ½ cup feta cheese, crumbled
• ¼ cup sun-dried tomatoes, chopped
• ½ teaspoon dried oregano
• Salt and pepper to taste
• Olive oil spray

Method:

1. Preheat your oven to 180°C (350°F) and grease a muffin tin with olive oil spray.
2. In a mixing bowl, whisk together the eggs, milk, oregano, salt, and pepper.
3. Add in the spinach, feta cheese, and sun-dried tomatoes, combining everything well.
4. Fill each muffin cup with the mixture, leaving a little space at the top.
5. Bake for 20-25 minutes, or until the frittatas are set and lightly browned.
6. Allow to cool for a few minutes before serving, or store them in an airtight container in the fridge for an easy breakfast option throughout the week.

Conclusion

Mini frittata breakfast egg muffin cups are the perfect make-ahead breakfast solution that can be tailored to fit any palate or dietary need. With endless possibilities for fillings, the only limit is your imagination. Try out these three delicious variations of mini frittatas, and enjoy a tasty and nutritious breakfast any day of the week. Happy cooking!

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