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Dueling Veggie Frittata Muffins


The very first recipe I posted on breadandkale.com was my favorite veggie loaded frittata, but y'all I just cannot stop mixing up the veggies and seasonings for new creations. This week I had several vegetables left over from other recipes making them perfect for frittata muffins! Meet the southwest frittata muffin and sweet potato kale frittata. I'm not sure if I can play favorites so I highly suggest doing what I've done all week, toast a couple pieces of toast then top them each with a different frittata.


Southwest Frittata Muffins

  • Ingredients:

  • 1 medium zucchini- diced

  • 1 small red pepper- diced

  • 1/4 yellow onion- diced

  • 1/4 cup cooked corn (I love Trader Joe's frozen fire roasted corn- use it straight from the freezer)

  • 6 eggs

  • 1/4 tsp cumin

  • 1/4 tsp smoked paprika

  • 1/4 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/4 cup cotija cheese- crumbled

  • salt & pepper to taste


1) Preheat oven to 400 degrees.

2) Spray skillet with avocado oil spray and heat to medium.

3) Add vegetables then sprinkle in seasonings. Cook for 10 minutes or until tender. Stir every couple of minutes.

4) Once vegetables are tender, set aside to cool.

5) Whisk eggs in medium size mixing bowls then mix in 1 cup of vegetable mix and cheese.

6) Pour about 1/4 cup mixture into muffin tins sprayed with avocado oil spray. Optional: sprinkle extra cheese crumbles on top.

7) Bake for 10 minutes.

8) Remove and let cool then enjoy!

Note: stash these in the fridge for easy to grab breakfast for up to 3 days then freeze. Reheat in the microwave in 30 second intervals (tip- use a paper towel to squeeze out any excess moisture from previously frozen frittata muffins).



Sweet Potato Kale Frittata Muffins


Ingredients:

  • 1/2 cup sweet potatoes

  • 3/4 cup kale

  • 1 tbsp avocado oil

  • 1/4 cup goat cheese- crumbled

  • 1/2 tsp garlic powder

  • 6 eggs

  • salt & pepper to taste


1) Preheat oven to 400 degrees.

2) Wash sweet potatoes and kale.

3) Cube sweet potatoes. Remove off kale stems and hand-tear kale leaves to roughly 1 inch pieces.

4) Separately toss sweet potatoes and kale in avocado or olive oil. Season with salt and pepper.

5) Evenly arrange sweet potatoes on parchment paper lined baking sheet and bake for about 7 minutes.

6) Toss sweet potatoes and add kale to baking sheet. Continue baking for 7-10 minutes or until vegetables are tender.

7) Set vegetables aside to cool.

8) Whisk eggs in a medium mixing bowl.

9) Mix in vegetables, goat cheese, s+p, and garlic powder.

6) Pour about 1/4 cup mixture into muffin tins sprayed with avocado oil spray. Optional: sprinkle extra cheese crumbles on top.

7) Bake for 10 minutes.

8) Remove and let cool then enjoy!

Note: stash these in the fridge for easy to grab breakfast for up to 3 days then freeze. Reheat in the microwave in 30 second intervals (tip- use a paper towel to squeeze out any excess moisture from previously frozen frittata muffins).


I'll likely never stop creating different veggie loaded frittata muffins because they really are the easiest way to get a serving of vegetables. Plus who doesn't love a grab-n-go, prep-ahead-of-time breakfast option! Serve on their own, throw 'em on top of an english muffin or toast, or throw the mixture into a quiche pan and make a whole frittata for a weekend brunch. I really hope y'all love my current favorite frittatas as much as I do!

-Lauren

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