This day seems to have taken forever to get here.  My school is on April break next week, and it couldn’t have come at a more needed time.  I feel so burnt out, so emotionally ragged that I might just stay in bed for the first weekend and refuse to come out until my batteries are recharged.


If I’ve called you while stuck in traffic on my way home, you understand.  I’m beyond thrilled to say goodbye to that situation for a week.

I’m also thrilled to take the mornings in slowly and not eat a breakfast that consists of a few spoonfuls of cottage cheese and half a piece of banana bread while standing over the kitchen island in approximately 1 minute and 47 seconds.


Instead, I’ll be able to sit down, relax, and enjoy the mornings, made all the better by the addition of these mini frittatas.  While I’m normally a sweet-everything kind of person, a savory breakfast appeals to me now and then, especially one that features eggs.


These frittata cups are a perfect serving size, heat up in a few seconds, and taste great.  Plus, they’re easily customizable so you can tailor them to your own taste buds.  I used red pepper, onions, scallions and (don’t tell my husband) spinach in my version. Did I mention they’re also fantastic for weekend brunch?


One Year Ago: Roasted Banana Ricotta Scones

Frittata Cups

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12 mini frittatas


  • 10 large eggs
  • 1/2 cup milk
  • 1 cup grated Parmesan, divided
  • salt and pepper, to taste
  • 1 Tbsp olive oil
  • 1 small red bell pepper, diced
  • 1 small onion, diced
  • 1 large clove garlic, minced
  • 2 scallions, minced
  • a large handful of baby spinach


  1. Preheat oven to 350°. Grease a standard 12-cup muffin tin and set aside.
  2. In a medium bowl, whisk together the eggs, milk, and 3/4 cup of the Parmesan cheese. Season with salt and pepper to taste, then set the bowl aside.
  3. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the pepper, onion, and garlic and sauté until softened, about 5 minutes or so. Add the scallions and spinach and stir together, then remove the pan from heat.
  4. Divide the mixture evenly between the muffin cups, then sprinkle the remaining amount of cheese evenly over top.
  5. Bake for 12-14 minutes, or until the eggs puff up and are just set in the center. Remove from the oven and let rest in the pan for at least 5 minutes before removing. Serve warm or at room temperature, then store leftovers in an air-tight container in the fridge. They will keep for up to a week, just reheat in the microwave before serving.

Adapted from A Farmgirl’s Dabbles

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