Want a fun twist to eggs for breakfast this weekend or upcoming week? Make these egg frittata cups, shaped like muffins and baked to perfection. They are so colorful and fun, and my kids really enjoy taking them out of the silicon muffin cups I bake them in and eating them with their hands.
I feel like breakfast can sometimes be repetitive and mundane, so who is with me in trying something different? Egg frittata cups are a fun way to get your kids into breakfast and I love how packed with protein and vegetables they are.
This recipe yields 6 cups; but you can always double or triple the ingredients and store it in the fridge for 2-3 days for meal prep breakfast for the week. For 6 frittata cups, you’ll need:
- 4 eggs
- 1 cup cottage cheese (homemade cottage cheese)
- ½ cup shredded white cheddar cheese
- 1 cup washed and cut spinach
- 3 grape tomatoes cut
- 1 spring green onion cut
- Yellow and red pepper diced
Start by preheating your oven to 350°F. Chop your veggies finely and grate cheese. In a mixing bowl, crack and whisk 4 eggs and all ingredients – start with cottage cheese, cheddar cheese, vegetables and stir until well combined. Season with salt and pepper and pour mixture into sprayed muffin try. If you are using a silicon muffin tray or silicon muffin cups, you can omit oil. It is imperative to spray your tray with oil if you are using a tin tray. Scoop your mixture into muffin tray and bake for 20 minutes. Let cool and serve.
What is so great about these frittata cups is that you can add whatever cheese and vegetables your family is into or have on hand. So do a clean sweep of your fridge and throw in a mixture of veggies your family likes most.
Here is a list of variations and substitutions you can use but are not limited too 😉
- Broccoli and cheddar cheese
- Greek inspired: spinach, tomato, red onion, olives and feta cheese.
- Mushrooms, caramelized onions and cheese.
- Cooked meats such as turkey bacon or sausages.
- Replace cottage cheese with cream cheese but I really prefer the health benefits of cottage cheese.
- Sprinkle some cheese on top to give it extra crisp.
You can eat them as is or serve them with butter and toast or put it in between two pieces of bread and make a breakfast sandwich.
I hope you enjoy them as much as we do and this recipe gets added to your easy breakfast rotation. Thank you for visiting and being part of the “My Picky Eater” community. Follow and subscribe to get up to date newsletter and recipe alerts.Print
Rainbow Frittata Cups
- Total Time: 30 minutes
- Yield: 6 1x
These colorful frittata cups are so delicious and fun. Throw in your favorite vegetables into the egg mixture and bake for a healthy breakfast, lunch, or snack. Great for baby-led-weening and toddler finger food. Gluten-free and high in protein.
- 4 eggs
- 1 cup cottage cheese (check out my homemade cottage cheese recipe)
- 1/2 cup shredded white cheddar cheese
- 1 cup washed and cut spinach
- 3 grape tomatoes
- 1 spring green onion
- Yellow and red pepper
- Preheat the oven to 350°F.
- Wash and chop vegetables.
- In a large bowl, whisk your eggs, then add grated cheese, cottage cheese, and vegetables. Mix well.
- Place mixture evenly in muffin cups and bake for 18-20 minutes.
- If you are using silicon muffin cups, you won’t need to grease but if you are using a muffin tin spray your pan with oil, so you can get the cooked frittatas out.
- If you are using silicon muffin tins or cups, no need to grease. The frittatas slide right out.
- You can use a hand mixer to whisk the eggs and make them fluffy.
- Substitute for egg white only if there are food allergies or restrictions.
- If you are using a 12-cup muffin tray, add a little bit of water to the empty cups to avoid burning.
- Replace any vegetables or cheese, just be sure to grate cheese and dice vegetables so they cook through.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast