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frittata cups

egg and veggie frittata cups recipe

If ever there was a foolproof brunch recipe, this is it. And what I’ve learned over years of hosting is that anything done in advance is a win for both you and your guests. The less frantic you seem as the gathering starts, the more relaxed the whole party tone will be. These frittata cups are a simply delicious recipe for high-protein and low-maintenance bites. Plus, they’re customizable to dietary needs. I’ve done an egg white version with no meats and piling on the veggies. But E is a major carnivore and doesn’t take too well to that option. See below for full recipe details.

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  • 4 eggs
  • 1/2 c egg whites
  • 4 strips of bacon
  • 1 green pepper, diced
  • 1 red pepper diced,
  • 1/2 yellow onion, diced
  • 1/4 c shredded mozzarella cheese
  • salt + pepper to taste


  1. Heat oven to 350F and prepare muffin tin with a light coating of oil spray.
  2. Whisk together the eggs and egg whites. Season with salt and pepper.
  3. Pour egg mixture into muffin cups, filling 2/3 of the way full.
  4. Evenly sprinkle red pepper, green pepper, onion, and bacon across all muffin cups.
  5. Top with cheese.
  6. Bake for 20-22 minutes.
  7. Remove frittata cups from the pan and serve immediately.

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