Breakfast

Mini Frittatas

There has never been a sadness that can’t be cured by breakfast food. – Ron Swanson

This is my new favorite breakfast idea, and I can’t wait to make these in my apartment at school. I eat eggs every morning for breakfast, but it can get SO boring. These mini muffin frittatas are fun, easy, and super convenient. I’ll list a bunch of ingredients as options to add, but honestly, be creative!

INGREDIENTS: (Made 12 mini muffins, or 6 regular size)

  • 6 eggs
  • spinach
  • tomato (diced)
  • onion (diced)
  • bell pepper (I used orange)

I mixed together spinach, tomato, onion, and orange bell pepper in mine, but you could try adding:

  • bacon
  • mushroom
  • sausage
  • whatever else!

STEPS:

  1. Crack all 6 eggs into a bowl and whisk them to break up the yolks. Preheat oven to 350F.
  2. Add your toppings to the bottom of a sprayed down or lined cupcake tray.
  3. Pour the egg mixture on top, leaving about 1/2 an inch from the top.
  4. Bake for 20 minutes (test at 15 with a toothpick to see if baked all the way through).
  5. Taaa-daaa! That’s it! I filled a Tupperware with the remaining 9 muffins (I ate 3 right out of the oven…) and threw them in the fridge. Now I have breakfast for the week, and a great post-workout snack filled with protein!

About The Dairy QueenThe Dairy Queen

Just a New England gal stuck in rural Virginia. Can be found avoiding dairy at all costs. Talents include speed reading ingredient labels and enjoying ice cream via smell. If I could major in Spotify playlist construction and dairy free cooking, I would.

I have been blessed with a dairy allergy and have not touched a cheesy piece of pizza in years. Thus, here we are. I hope you find these recipes simple, inexpensive, and delicious. I have years of experience avoiding dairy, so hopefully my adventures can help you out.

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