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Frittata Muffins Four Ways

Updated: Apr 27, 2020



The very first recipe I shared on breadandkale.com (one year ago!) was my favorite veggie loaded frittata. I love frittatas because they are so incredibly versatile, easy, and healthy. While making one big frittata is great for sharing, I prefer making them as muffins during the week so my breakfasts can also be incredibly convenient. Frittata muffins are perfect to batch cook then freeze for use throughout the week or to just keep on hand for the days that turn a little too hectic a little too early. I'll store mine in the fridge for up to three days then freeze for up to three months (they never make it that long though). In honor of breadandkale.com's one year anniversary it seemed fitting to share my four favorite ways to make freezer-friendly frittata muffins. (Best part is they are all toddler approved!)


Sausage "Pizza" Frittata Muffins



Ingredients:

  • 6 eggs

  • 1 cup ground breakfast sausage

  • 1/2 cup "fire" roasted red bell pepper

  • 1/2 cup russet potatoes

  • 1 tsp Italian seasoning

  • 2 tbsp marinara sauce

  • 1 cup shredded mozzarella

  • 1/4 tsp salt


For the sausage:

Cook sausage in a pan over medium heat using a wooden spoon or heat resistant meat chopper (one of my fav cooking tools) until browned. Set aside.

For the potatoes:

Cut potatoes into small cubes. Bring water to a boil then add potatoes. Cook until fork tender (about 10 minutes, but check throughout cooking.

*I like to make a larger batch of potatoes and sausage so we can use it for breakfast burritos as a family on the weekend then I use the remainder to make the frittatas for my weekday breakfasts.

For the red bell pepper:

Slice pepper into small strips. Arrange evenly on an aluminum foil lined baking sheet. Broil on high for about 5 minutes. If needed, toss then continue broiling for another 2-3 minutes.


1) Preheat oven to 400 degrees

3) In a large mixing bowl, whisk eggs then mix in milk, sausage, red bell pepper, potatoes, mozzarella, Italian seasoning, marinara and salt.

4) Using 1/4 measuring cup pour mixture in to muffin tin (spray with avocado or olive oil first). Should be about 2/3rds full.

5) Bake for 10 minutes.

6) Remove from oven and let cool.

7) Store in air tight container in fridge for up to 3 days, or arrange evenly in large Ziploc (or Stasher bag for a greener option) and freeze. To reheat from frozen, wrap in paper towel and place on microwave safe plate then heat for 30 seconds.


The "OG" Veggie Loaded Frittata Muffins

*link to the original veggie loaded frittata


Ingredients

  • 6 eggs

  • 2 cups broccoli

  • 1 cup sliced red bell peppers

  • 1 cup sliced green bell peppers

  • 1 cup sliced onion (white or purple work)

  • 1 can (4.5 oz) chopped green chiles

  • 2 cloves (1tsp) minced garlic

  • 2 tbsp milk

  • s&p to taste

  • oil spray (I prefer Chosen Foods avocado spray or Trader Joes olive oil spray)


1) Preheat oven to 400 degrees.

2) Prepare vegetables. Cut broccoli into quarter sized pieces. Slice bell peppers and onion. I prefer thin slices, but can be made thicker if preferred.

3) Arrange broccoli on sheet pan and spray with oil of choice. Toss with minced garlic, salt, and pepper.

4) Bake broccoli for 10 minutes.

5) After 10 minutes, toss broccoli. Add the peppers and onion to the sheet pan and spray with oil and continue baking for 10 minutes.

*I like a little char to my vegetables so I broil on high for an additional 2-3 minutes, but this is optional.

6) Remove from oven and set vegetable aside.

7) Whisk eggs and milk in large bowl.

8) Stir in vegetables and green chiles.

4) Using 1/4 measuring cup pour mixture in to muffin tin (spray with avocado or olive oil first). Should be about 2/3rds full.

5) Bake for 10 minutes.

6) Remove from oven and let cool.

7) Store in air tight container in fridge for up to 3 days, or arrange evenly in large Ziploc (or Stasher bag for a greener option) and freeze. To reheat from frozen, wrap in paper towel and place on microwave safe plate then heat for 30 seconds.



Broccoli Cheddar Frittata Muffins



Ingredients:

  • 6 eggs

  • 1 cup chopped roasted broccoli

  • 1 cup shredded mild cheddar cheese

  • Salt and pepper to taste


For the broccoli:

I use a bag of frozen organic broccoli because it will steam itself a little bit while roasting if frozen. Evenly arrange broccoli on aluminum foil covered baking sheet and spray with avocado or olive oil. I sprinkle salt, pepper, and garlic powder. Roast for 20 minutes at 420 degrees, tossing around halfway. Feel free to use fresh broccoli or steamed broccoli.


1) Preheat oven to 400 degrees.

3) In a large mixing bowl, whisk eggs then milk, broccoli, cheddar cheese, salt, and pepper.

4) Using 1/4 measuring cup pour mixture in to muffin tin (spray with avocado or olive oil first). Should be about 2/3rds full.

5) Bake for 10 minutes.

6) Remove from oven and let cool.

7) Store in air tight container in fridge for up to 3 days, or arrange evenly in large Ziploc (or Stasher bag for a greener option) and freeze. To reheat from frozen, wrap in paper towel and place on microwave safe plate then heat for 30 seconds.


Ham and Cheese Cauliflower Frittata Muffins


Ingredients:

  • 6 eggs

  • 2tbsp milk

  • 1 cup diced deli ham

  • 1 cup shredded mild cheddar cheese

  • 1 cup frozen cauliflower rice (defrost enough to break apart)

  • Salt and pepper to taste


1) Preheat oven to 400 degrees.

2) Finely dice ham.

3) In a large mixing bowl, whisk eggs then mix in cauliflower rice, milk, ham, cheese, salt, and pepper.

4) Using 1/4 measuring cup pour mixture in to muffin tin (spray with avocado or olive oil first). Should be about 2/3rds full.

5) Bake for 10 minutes

6) Remove from oven and let cool.

7) Store in air tight container in fridge for up to 3 days, or arrange evenly in large Ziploc (or Stasher bag for a greener option) and freeze. To reheat from frozen, wrap in paper towel and place on microwave safe plate then heat for 30 seconds.


I hope you enjoy these little veggie filled bites as much as I do!

-Lauren

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