Mini Frittata Muffins
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Makes: 12
These frittata muffins are a solution to a longstanding problem — all the best grab-and-go breakfasts are sweet. But sometimes you’re craving a savory breakfast, and you don’t have time to cook eggs! You wish that there was a tasty, protein-packed option that you could take with you as you headed out the door. Enter: this frittata muffin recipe.
Packed with fresh veggies and eggs, these mini frittata muffins have become a favorite meal prep breakfast recipe. They’re great straight from the oven, but they keep well in the fridge for a few days too. Enjoy one (or two or three) for a quick breakfast at home, or pack them up for a meal or snack later on. Savory breakfast = solved.
This is a great father’s day morning recipe to make either ahead of time or the morning of before you spend the day celebrating!
INGREDIENTS
8 large eggs
⅓ cup unsweetened almond milk
1 garlic clove, minced
¼ teaspoon Dijon mustard
½ teaspoon sea salt
freshly ground black pepper
2 to 4 tablespoons chopped fresh dill
2 small kale leaves, finely shredded
1 cup halved cherry tomatoes
¼ cup scallions
⅓ cup crumbled feta
INSTRUCTIONS
Preheat the oven to 350°F and brush a nonstick muffin pan with olive oil or nonstick cooking spray.
In a large bowl, whisk together the eggs, milk, garlic, dijon mustard, most of the dill (reserve a little for garnish), salt and pepper. Pour just a bit of the egg mixture into the bottom of each muffin cup. Divide the kale, tomatoes, scallions and feta into each cup then pour the remaining egg mixture on top.
Bake for 20 to 22 minutes or until the eggs are set. Season with salt and pepper to taste and garnish with the remaining dill. Store any remaining frittatas in the fridge for up to 2 days.
photo and recipe credits to Love & Lemons
