Veggie Frittata Cups RV Style

We are big on breakfast, eating breakfast gets our day started in a healthful way. But !  When we are RV’ing and require a fast yet nutritious breakfast these yummy veggie frittatas fit the ticket.  I love to pre make these at home, bake in muffin cups and freeze for many future breakfasts, brunch or dinner. The ingredients can vary to your preferences and dietary requirements, a variety of vegetables would work.   Perfect for when you need fancy or just want simple and rustic.        So lets get started.


10 eggs

1  Teaspoon Olive Oil

1   Sweet Onion  Chopped

1   Red Bell Pepper  Chopped

2  Cups sliced Baby Portabella Mushrooms

6  cloves diced Garlic

2 1/2 Cups Spinach or Kale  chopped

1 1/2 Cups Potatoes  Diced (I used simply potatoes already diced). Note: Left over potatoes  works really good

1/2 Cup Almond Milk

2/3  Cup Goat Cheese ( I prefer Trader Joe’s Honey Goat Cheese)  Note: Any kind of cheese you prefer, they all work really well, your preference

Pinch of Red pepper Flakes

1 Teaspoon  Black Pepper

1/2 Teaspoon salt

1 Teaspoon herbs de providence

1 Teaspoon Costco  no salt seasoning   (optional)

NOTE: From My Husband- Sausage crumbled is also really a good addition and I agree


  1.  Preheat  oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking      spray.
  2. Heat olive oil in a skillet over medium heat; cook onion until golden, add  red bell pepper, and mushrooms cooking until softened, 5 to 10 minutes. At this point I add the garlic and chopped spinach or kale and cook until wilted 2 to 3 minutes, stir in potatoes, mix well.
  3. Set Veggie mixture aside to cool.
  4. Whisk eggs, milk, salt, black pepper and herbs together in a bowl. Mix cooled, cooked vegetables and  cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
  5. Bake in  preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.

NOTE:  You can also use a 8 x 8  glass baking dish sprayed with cooking spray and bake for 25 to 35 minutes or until cooked in the center. I let this cool after it comes out of the oven and divide into 6 to 8  portions. Great for Breakfast, Brunch Or Dinner.

  • Prep   15 minutes

  • Cook   20 minutes

  • Ready In  45 minutes

♥ Hope You Enjoy – Just Around The Bend  ♥

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