Rise & Shine with Spinach and Mushroom Frittata Cups!
Looking for a breakfast that feels fancy but takes less time than scrolling your feed? Meet your new morning BFFs: Spinach and Mushroom Frittata Cups! These little power-packed beauties are perfect for meal-preppers, brunch lovers, and anyone who’s ever dreamed of eating a quiche without a fork.
They’re fluffy, savory, and portable—basically, everything your breakfast-to-go dreams are made of. And bonus: they’re gluten-free, dairy-optional, and sneak in enough veggies to make your inner nutritionist do a happy dance.
Let’s get crackin’! 🍄🌱
Ingredients
- 2 tbsp ghee (or raw coconut oil)
- 2 tbsp chopped shallot
- ½ cup finely chopped cremini (baby bella) mushrooms
- 1½ cup fresh chopped spinach
- 2 tbsp red bell pepper (finely diced)
- 2 large eggs
- 1 cup egg whites
- ¼ cup unsweetened homemade almond milk
- 1½ tsp baking powder
- ½ tsp smoked sea salt
- 1 tsp freshly ground black pepper
- ¼ cup diced fresh mozzarella cheese
Instructions
- Preheat oven to 400°F. Grease or line 6 muffin tin wells.
- Sauté shallots in 1 tbsp ghee over medium heat (1 min). Add mushrooms (3–4 mins), then spinach (1 min). Remove from heat and squeeze out moisture with a paper towel.
- Whisk eggs, egg whites, almond milk, baking powder, remaining ghee, salt, and pepper until frothy.
- Assemble: Divide veggie mix into muffin cups. Pour egg mixture over, filling each ⅔ full. Top with mozzarella.
- Bake 20–25 mins until set. Serve warm or store in fridge/freezer for later.
💡 Pro Tip: These are meal prep gold! Double the batch, wrap them up, and freeze. When you need a quick bite, just heat them in the oven or toaster oven. Boom—gourmet breakfast in under 5 minutes.
Whether you’re hustling through the week or hosting a lazy weekend brunch, these frittata cups have your back.
Happy munching! 🧡🥄
