Breakfast Frittata Cups

 
  • Breakfast Frittata Cups Recipe
  • Breakfast frittata cups recipe
  • Breakfast frittata cups recipe
  • Breakfast frittata cups recipe
  • Breakfast frittata cups recipe
  • Breakfast frittata cups recipe
  • Breakfast frittata cups recipe
  • Under 10 minutes to prepare
  • 10-30 minutes to cook
  • Approx. 12 individual frittata cups
  • Can be frozen
  • How to make

A drizzle of vegetable oil for cooking and greasing your tin
4 large open cap mushrooms
A large handful of spinach
100g hard cheese/cheddar
6 large eggs
120mls whole milk (a non-dairy alternative or even water also work if you prefer)

Step 1

Preheat your oven to 200°C /180°C fan / Gas Mark 6 and grease a 12 hole muffin tin

Step 2

Finely chop the mushrooms, wash and finely chop the spinach, and grate the cheese

Step 3

Heat the oil in a frying pan and sauté the mushrooms for a few minutes, then leave to cool slightly

Step 4

Whisk the eggs and milk, then stir in the spinach, cooled mushrooms and cheese

Step 5

Pour into the greased muffin tin and bake for approx. 20 minutes or until golden and the egg is cooked through. Allow to cool slightly before serving

Contains

  • Dairy ingredients
  • Eggs

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Recipe notes

Can be served hot or cold, and easily reheated in the oven in just 10 minutes. Serve with some fresh halved cherry tomatoes and extra sautéed mushrooms, some bread fingers or a slice of breakfast toast for slightly older children.
Also great for lunch boxes, picnics and a snack anytime of the day. Can be stored in the fridge for a couple of days or frozen. If freezing defrost thoroughly or heat through for 15 minutes in the oven before serving.

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