Baked Spinach & Cherry Tomato Egg Cups (Mini Frittatas)
📝 Ingredients (Serves 2–3)
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4 large eggs
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¼ cup milk (or heavy cream for richer texture)
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½ cup fresh spinach (chopped)
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¼ cup cherry tomatoes (halved)
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¼ cup shredded mozzarella or feta cheese
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1 tbsp olive oil or melted butter (for greasing)
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¼ tsp garlic powder
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Salt & black pepper to taste
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Optional: pinch of dried oregano or chili flakes
👩🍳 Instructions
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Preheat Oven:
Preheat to 375°F (190°C). Lightly grease 2–3 ramekins with olive oil or butter. -
Prepare Egg Mixture:
In a bowl, whisk eggs, milk, garlic powder, salt, and pepper until smooth. -
Add Fillings:
Divide spinach and cherry tomatoes evenly into ramekins. Sprinkle cheese over the top. -
Pour Eggs:
Carefully pour egg mixture into each ramekin, filling about ¾ full. -
Bake:
Place ramekins on a baking tray and bake for 18–22 minutes, or until eggs are set in the center. -
Cool & Serve:
Let rest for 5 minutes before serving. Sprinkle extra black pepper or herbs on top.
🍽 Serving Ideas
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Serve with toasted sourdough or whole wheat bread.
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Pair with avocado slices or a fresh cucumber salad.
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Great for meal prep breakfast or brunch.
❓ Q & A
Q: Can I make these dairy-free?
A: Yes, use almond milk and skip cheese or use dairy-free cheese.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in microwave for 30–45 seconds.
Q: Can I add meat?
A: Absolutely! Cooked bacon bits, diced chicken, or turkey sausage work great.
Q: Can I make this in a muffin tin?
A: Yes! Pour into greased muffin cups and bake for 15–18 minutes..