Frittatas! You really can't go wrong with throwing just about anything your fridge has to offer in them and they are suuuuper easy to make! I usually add a potato/sweet potato hash as the base for mine and then will sometimes add some feta for a yummy topping. We love freezing them which makes for a quick, healthy option and there's no mess when heating them up for a snack or quick meal. AND Ren likes them, so there's that. In this stage of motherhood with Ren just starting to take his first steps and being extra, extra busy lately, I am all about those quick, easy meals. I hope you enjoy these! They are not only a great breakfast option, but also great for lunch or even dinner too. Who's following the breakfast "rules" anyways?
Serves: 12 Frittata Muffins
- 9 large eggs
- 8 ounces ground breakfast sausage or a few strips of bacon cut into small pieces
- 1 red, green, or yellow pepper
- ½ cup kale, chopped
- ¼ teaspoon pepper
- Preheat oven to 350 degrees, spray a muffin tin with non-sticking cooking spray or use coconut oil. I used coconut oil. Set aside.
- Brown the ground sausage in a medium-sized pan over medium-heat.
- In a large mixing bowl, whisk the eggs and then add in the sausage, peppers, kale, and pepper. Pour the batter into the muffin tins, filling ¾ of the way. Bake for 20-25 minutes.
- Allow the muffins to cool for 5 minutes, use a knife to loosen from the sides.
Bacon and Spinach Frittatas
Serves: 12 Frittata Muffins
- 3 strips of uncured bacon
- 1 tablespoon olive oil
- ½ red onion, thinly sliced
- ¾ cup bell peppers, chopped or thinly sliced
- 1 `1/2 cup fresh spinach
- 1 tablespoon fresh Oregano, chopped or ½ tablespoon dry oregano
- 9 eggs
- Dash of pepper
- ¾ tablespoon salt
- ¼ cup almond milk
- Preheat oven to 350 degrees. Grease a muffin tin.
- Place the crumbled bacon in a sauté pan and heat on medium high.
- When the bacon is half way cooked, add 1 tablespoon of olive oil, onions, peppers, and oregano to the pan. Saute until the onion is translucent. Add the spinach to the pan and cover with a lid. Cook for 30 seconds, remove the lid and toss the ingredients. Spinach should be wilted but still bright green. Remove from heat.
- Place the eggs in a large mixing bowl along with the pepper, salt, and milk. Whisk together until eggs are well beaten.
- Add the sausage and vegetables to the egg mixture and mix in until well distributed.
- Divide the mixture between the greased muffin tins (12 total), making sure that each tin has a somewhat equal ratio of eggs/fillings.
- Bake in preheated oven for 18-20 minutes. Cool for a few minutes and remove from tins, loosening the edges first with a knife.
Sweet Potato and Broccoli Frittatas
- 1 medium sweet potato
- 220 g brocoli florets
- 1/2 red onion
- 4 eggs
- 3 tbsp milk (or rice or almond milk) (optional)
- 1/2 tsp red pepper flakes (or paprika)
- salt, pepper
- olive oil
- Preheat oven to 200°C.
- Peel the sweet potato and cut in 1/2 inch chunks. Cut the onion in big chunks.
- Fry the potato and onion in a skillet, drizzle with olive oil and spinkle salt and pepper and fry until the sweet potatoes are tender.
- Meanwhile, boil water to steam broccoli for 10 minutes.
- Beat the eggs with the milk until slightly foamy. Season with salt, pepper and red pepper flakes.
- Line muffin tins with cooking paper and fill them with vegetables, then with eggs up to three quarters. Bake for 10-15 minutes, or until the egss are set.