Breakfast Frittata “Cupcakes”

  • 10 eggs
  • 1/2 cup milk
  • 1/2 cup grated cheddar cheese
  • 2 cups cooked veggies (you can use leftovers from dinner or frozen veggies here!)
  • 2 cups cubed whole wheat bread
  • 1 tsp salt
  • Fresh cracked pepper

In a large bowl, combine the eggs, milk, salt and pepper and whisk until totally combined. In a greased muffin tin, place a few cubes of bread and a small amount of veggies into each cup.  Pour in the egg mixture so the cups are a little more than 3/4 of the way full. Top each cup with cheddar cheese. Place in a 350 degree oven for 15-25 minutes.  The frittatas should puff up slightly and be golden brown on the top. Let cool for 10 minutes before removing from the pan.


Makes 12 cupcakes-keep them in your fridge and reheat them in a micorowave!