Veggie Frittata Squares Recipe

Veggie Frittata Squares bake eggs with colorful bell peppers, spinach, onions, and cheese into portable, make-ahead breakfast squares perfect for meal prep or brunch. Ready in 40 minutes, they slice neatly for grab-and-go nutrition.

Why This Recipe Works

• Eggs create custardy texture binding hearty vegetables.
• Baking in sheet pan ensures even cooking and easy portioning.
• Mixed veggies add fiber and color without sogginess.
• Cheese melts into golden cheesy pockets.
• Freezer-friendly for busy weeks.

Ingredients & Prep

• 12 large eggs
• ½ cup milk or cream
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 2 cups fresh spinach, chopped
• 1 cup shredded cheddar or mozzarella
• ½ cup cherry tomatoes, halved

Step-by-Step Instructions

1. Preheat oven to 375°F; grease 9×13-inch baking dish.
2. Sauté onion and bell peppers in olive oil 5 minutes until soft; add spinach to wilt.
3. Whisk eggs, milk, salt, pepper, and garlic powder.
4. Stir veggies into egg mixture with half the cheese.
5. Pour into dish; top with tomatoes and remaining cheese. Bake 25–30 minutes until set and golden.

Flavor Variations

Storage Tips

Refrigerate up to 4 days; reheat in microwave or oven. Freeze squares up to 2 months.

FAQs

Eggs rubbery?
Bake until just set, not overcooked.

Watery veggies?
Sauté first to release moisture.

No sheet pan?
Use muffin tin for bites.

Conclusion

Veggie Frittata Squares deliver protein-packed convenience versatile morning fuel.

Veggie Frittata Squares Recipe

Print Recipe

Easy and colorful veggie frittata squares baked until fluffy and golden. Packed with vegetables and cheese, they’re perfect for breakfast meal prep, brunch, or a light lunch.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 9 squares 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 8 large eggs
• 1/2 cup milk (or half-and-half)
• 1 cup bell peppers, diced
• 1 cup spinach, chopped
• 1/2 cup red onion, diced
• 1/2 cup zucchini, diced
• 1/2 cup shredded cheddar or mozzarella cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika or Italian seasoning

Instructions

• 1. Preheat oven to 375°F (190°C). Line or grease an 8×8-inch baking dish.
• 2. Heat olive oil in a skillet over medium heat.
• 3. Sauté bell peppers, onion, and zucchini for 3–4 minutes until slightly softened.
• 4. Stir in spinach and cook until wilted. Remove from heat.
• 5. In a large bowl, whisk eggs, milk, salt, pepper, and seasoning.
• 6. Fold cooked vegetables and cheese into the egg mixture.
• 7. Pour mixture into prepared baking dish and spread evenly.
• 8. Bake 25–30 minutes until set in the center and lightly golden.
• 9. Cool slightly, then slice into squares and serve.

Notes

• Use any vegetables you have on hand.
• Swap cheese for feta or goat cheese for extra flavor.
• Store leftovers in the fridge up to 4 days great for meal prep.

Nutrition

• Serving Size: 1 square
• Calories: 160
• Sugar: 2g
• Sodium: 240mg
• Fat: 11g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 170mg

Keywords: veggie frittata squares, baked frittata, egg breakfast squares