Frittata cups are one of those breakfast ideas that make busy mornings feel easier and more intentional. They’re quick to assemble, endlessly customizable, and incredibly satisfying. What I love most about them is how flexible they are—you can use leftover veggies, fresh herbs, cooked meats, or even last night’s roasted vegetables to create a delicious grab-and-go meal.
These mini frittatas bake into soft, fluffy portions that fit perfectly into lunchboxes, meal-prep containers, or a weekend brunch spread. Whether you’re trying to add more protein to your mornings or simply want a breakfast that reheats beautifully, frittata cups never disappoint.
Why These Frittata Cups Work So Well
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High-protein, low-carb breakfast option
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Make-ahead friendly—keeps well for 3–4 days
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Easy to freeze and reheat
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Customizable with vegetables, cheese, meats, and herbs
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Perfect for portion control and family-friendly meals
Equipment
You only need a few basic tools:
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12-cup muffin tin
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Large mixing bowl
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Whisk
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Non-stick cooking spray or silicone muffin liners
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Cutting board
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Chef’s knife
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Measuring cups and spoons
Ingredients List for Frittata Cups
Base Mixture
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8 large eggs
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¼ cup milk or cream
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Salt and black pepper, to taste
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½ teaspoon garlic powder
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½ teaspoon onion powder
Vegetables (Choose 2–4)
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½ cup spinach, chopped
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½ cup bell peppers, diced
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¼ cup red onion, finely chopped
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½ cup mushrooms, sautéed
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¼ cup cherry tomatoes, halved
Protein Options (Optional)
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½ cup cooked bacon, chopped
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½ cup cooked sausage
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½ cup diced ham
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½ cup shredded chicken
Cheese Options
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½ cup shredded cheddar
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½ cup mozzarella
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¼ cup feta
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¼ cup parmesan
Herbs (Optional)
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Fresh parsley
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Basil
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Chives
Timing and Servings
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Prep Time: 10 minutes
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Cook Time: 18–22 minutes
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Total Time: 30 minutes
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Servings: 12 frittata cups
How to Make Frittata Cups
Step 1. Prep the Pan
Grease a muffin tin generously or line with silicone cups. This step is essential—eggs love to stick.
Step 2. Whisk the Egg Base
In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder until smooth. A well-whisked egg mixture creates fluffier frittata cups.
Step 3. Add Veggies, Protein, and Cheese
Divide your chosen vegetables, meats, and cheese evenly among the muffin cups. Filling them only halfway prevents overflow once the eggs puff up.
Step 4. Pour in the Egg Mixture
Slowly pour the egg mixture into each cup, filling them about ¾ full. A steady pour helps distribute ingredients evenly.
Step 5. Bake
Place the muffin tin in a preheated 350°F (175°C) oven. Bake for 18–22 minutes, or until the tops are set and lightly golden.
Step 6. Cool and Serve
Let the cups cool for 5 minutes before removing. They’ll deflate slightly—this is normal. Serve warm or store for later.
Helpful Tips for Better Results
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Sauté watery vegetables (like mushrooms or zucchini) to prevent sogginess.
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Add a pinch of baking powder for extra fluffiness.
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For dairy-free versions, use almond milk and skip the cheese.
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Don’t overfill the cups; egg mixtures expand as they bake.
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Use silicone liners if you struggle with sticking—game changer.
Frittata Cup Variations
Mediterranean Style
Spinach, tomatoes, feta, olives, basil.
Veggie Loaded
Broccoli, peppers, onion, cheddar.
Classic Ham & Cheese
Ham, cheddar, parsley.
Protein Power
Chicken, mushrooms, mozzarella.
Southwestern
Black beans, corn, jalapeño, pepper jack, cilantro.
Serving Suggestions
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Pair with toast or roasted potatoes for a fuller breakfast.
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Serve alongside fruit for a balanced meal.
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Pack them into meal-prep boxes with salad.
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Enjoy as a post-workout snack—they’re protein-packed and light.
Nutritional Facts (Approx. per cup)
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Calories: 70–110 (varies with mix-ins)
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Protein: 6–9 g
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Fat: 4–7 g
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Carbohydrates: 1–3 g
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Fiber: 0–1 g
For mornings when you want something easy but satisfying, consider Tex-Mex Sweet Potato Hash, Sausage Pancake Bites, or Mushroom Spinach Scrambled Eggs.
Frittata Cups
Ingredients
Equipment
Method
- Grease a muffin tin generously or line with silicone cups. This step is essential—eggs love to stick.
- In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder until smooth. A well-whisked egg mixture creates fluffier frittata cups.
- Divide your chosen vegetables, meats, and cheese evenly among the muffin cups. Filling them only halfway prevents overflow once the eggs puff up.
- Slowly pour the egg mixture into each cup, filling them about ¾ full. A steady pour helps distribute ingredients evenly.
- Place the muffin tin in a preheated 350°F (175°C) oven. Bake for 18–22 minutes, or until the tops are set and lightly golden.
- Let the cups cool for 5 minutes before removing. They’ll deflate slightly—this is normal. Serve warm or store for later.
Conclusion
Frittata cups are a smart solution for anyone wanting nutritious, flavorful meals without spending much time in the kitchen. With endless ingredient combinations and simple preparation, they make breakfast feel intentional—even on the busiest mornings. Once you try them, you’ll probably find yourself making a batch every week because they fit so effortlessly into different routines.
Frequently Asked Questions
1. Can frittata cups be frozen?
Yes. Freeze them in an airtight container for up to 2 months. Reheat in the microwave or oven.
2. How long do they last in the refrigerator?
They stay fresh for 3–4 days when stored in a sealed container.
3. Can I make them dairy-free?
Absolutely—use non-dairy milk or omit the milk entirely and skip the cheese.
4. Why did my frittata cups deflate?
This is normal. As they cool, steam releases and they settle slightly.
5. Can I use egg whites only?
Yes, but the texture will be lighter. Use about 1¼ cups of egg whites.
6. How do I prevent sticking?
Use silicone muffin liners or spray the tin generously with non-stick spray.