Gluten Free Pepper Jack Mini Frittata Cups
These little egg cups are the kind of thing you make once and immediately add to permanent rotation. Each bite delivers a satisfying punch of melty pepper jack, sweet red bell pepper, and a gentle kick from seeded jalapeño — all wrapped up in a fluffy, golden egg base. Because the entire recipe is built around naturally wheat-free ingredients like eggs, whole milk, fresh vegetables, and cheese, there's no swapping or substituting required to keep things safe. That's a genuine relief when so many grab-and-go breakfast options are loaded with hidden gluten from fillers or coatings. The muffin tin format means you get 12 perfectly portioned cups from a single bake, making this an ideal meal-prep move for busy mornings or a crowd-pleasing brunch spread for six. They come out of the oven lightly golden at the edges and set through the center, and a quick five-minute rest is all it takes before they pop cleanly out of the tin. Serve them warm straight from the pan or stash them in the fridge for a protein-packed breakfast you can actually look forward to.
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Learn more →Ingredients
6 servings
- 8 large eggs
- ¼ cup whole milk
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup red bell pepper, finely diced
- 1 jalapeño, seeded and finely diced
- 3 green onions, thinly sliced (green tops only)
- ¾ cup pepper jack cheese, shredded
- 1 tbsp olive oil or cooking spray, for greasing
Instructions
- 1
Preheat the oven to 375°F (190°C). Brush each cup of a 12-cup muffin tin generously with olive oil, making sure to coat the sides and rim of each cup.
- 2
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds.
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