Egg Fritatta Muffins
Sky is the limit to what you can put into these mini egg fritatta muffins. Packed with protein they are a great food-on-the-go. Make a dozen or two and freeze for snacks or enjoy for breakfast.
Below is the basic recipe including a few variations and ideas for different vegetables and cheeses.
8 eggs (Organic recommended, pasture raised preferred)
1/2 cup whole milk (You may sub coconut milk or almond milk, the texture will be a bit different, but experiment to see if you like it. You can also omit the milk all together)
1/2 cup grated cheese (Cheddar, jack, swiss – whatever you have in the house. Goat cheese will add a nice creaminess to the muffins but the flavor will be a little sharper. I recommend organic cheese from grass fed cows whenever possible).
3/4 cup chopped vegetables. Here’s where it gets fun. Spinach, zucchini, tomatoes, onions, mushrooms, kale, peas, etc. For a little added flavor try sautéing the vegetables in olive oil or butter first. If you’d like, sprinkle in some chopped herbs like rosemary, fennel, basil, or dill. For kids, this is a nice opportunity them to explore new flavors while still combined with foods — like eggs and cheese — you know they love!
Optional: Brown some ground beef, chicken sausage, or ground turkey and add a little of that to the mix as well. Or add in a little cooked brown rice or quinoa.
Preheat oven to 375 degrees. Grease a dozen muffin cups with butter or use paper muffin cups. Whisk the eggs in a large bowl. Add in the milk and continue to whisk until combined. Add some cheese and vegetables (and meat if using) to to each muffin cup. Using a ladle add the egg mixture to muffin tins already filled with the cheese and vegetables. Cook for approximately 20 minutes until puffed up and top is slightly browning. The puffiness may reduce a bit as they cool down, but the taste will be the same!
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