Cupcake Frittatas for Breakfast on the Go

posted in: Breakfast & Brunch, Recipes | 4

Rushed mornings often lead to a trip to Starbucks, Dunkin Donuts, a nearby deli, or the like. This can be detrimental to both your wallet and your waistline. We  at Big City Little Kitchen can offer a simple solution: bring your own breakfast to work! Mind-blowing, we know.

Think about it. Purchasing a bagel and coffee every day for a month adds up: $5/day for 30 days= $150. For Jess that’s a new pair of shoes, and for Phil a night out on the town.

Like most people in the bustling city of New York, you won’t have time to wake up every morning to cook. Instead, we suggest baking these little cupcake frittatas on a Sunday night. Wrap them individually in saran wrap or foil. In the morning, just throw a couple into your bag and heat them up at work! Bonus points if you bring your own coffee too.

Cupcake Fritattas
Cupcake Fritattas

What You’ll Need For the Frittata Cupcakes (12 cupcakes):

  • melty cheese (We choose manchego, cheddar, swiss, and muenster.)
  • diced vegetables (use your leftovers, or just pick a combo of your favorite. We used green beans, peppers, onions, carrots, and corn.)
  • salt and pepper
  • 6 eggs
  • milk or cream
  • 2 cup cake tins or 1 muffin tin
  • medium pan
  • non-stick pray
  • whisk/fork
  • wooden spoon or spatula

Step 1:

Preheat the oven to 400 degrees. Wash and dry all of the vegetables, and get out your cutting board. Dice or rough chop your veggies as desired. Try to cut them up into similar shapes and sizes, so they cook evenly.

Put a medium sized pan over medium-low heat and spray the pan with non-stick spray or cooking oil. Toss in the veggies and let them cook down for a few minutes. Stir or flip the pan so that they are all covered in oil.

Step 2:

While the veggies are cooking, crack 6 eggs in a seperate bowl. Add a splash of milk or cream, a little salt and pepper, and start whisking. HintThe more you whisk, the fluffier they’ll be! Try to create some bubbles in the egg mixture.

Step 3:

Spray the cupcake tins with non-stick spray. Hint: For larger “cupcakes,” use a muffin tin. We found the cupcakes  a little on the small size. Toss the cooked vegetables into each cup and cover with the egg mixture. Used a 1/4th measuring cup to keep them all evenly sized. Sprinkle the cheese over top,  and then pop it into the oven for 20-30 minutes. You’ll know its done when you wiggle the pan and it stays still in the middle and the cheese is golden brown. Pull it out and let it cool for at least 10 minutes before popping them out of the tin. Wrap them individually in saran wrap or tin foil. Take ’em to work and enjoy!

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4 Responses

  1. sarahmshaker
    | Reply

    My mom actually makes a version of these all the time to save herself both cals and cash when she’s on the go. I need to get into a routine of making them too! So much smarter than the “skinny” bagel at Au Bon Pain with egg and cheese in 30 Rock.

  2. Maryann Shaker
    | Reply

    Yes, that’s me! I love making “my own version” on Sundays & they last me all week!!

    • bigcitylittlekitchennyc
      | Reply

      They’re the best way to start off the day! Usually keep me full until lunch time 🙂

  3. […] love us some frittata, as you may have noticed here and here. It’s a great way to make use of leftover vegetables, it’s healthy, and it tastes […]

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