These egg and veggie frittata bites can be prepped ahead to make weekday breakfast a breeze! Starting the day with a balanced breakfast that includes protein, fat and fiber will help regulate blood sugar and cortisol levels; promoting stabilized energy and mood. You can incorporate fresh cut veggies or leftover cooked veggies, depending on what you have on hand.
Makes 1 dozen
Ingredients:
- 9 eggs
- ½ cup crumbled feta cheese, parmesan, or goat cheese
- ¼ cup plain whole milk yogurt (dairy-free if needed)
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 bunch scallions, chopped
- 1-2 cups chopped veggies of choice (leftover roasted sweet potato, bell pepper, broccoli, mushrooms)
- ¼ teaspoon sea salt
- 2 cups loosely packed spinach, chopped
Directions:
- Preheat the oven to 325 degrees F and grease a 12-cup muffin tin with half of the olive oil. Silicone muffin pans work well with these and are easy to clean!
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In a large bowl, whisk together the eggs, cheese, yogurt and pepper.
Heat the remaining olive oil in a large skillet over medium heat. Add the scallions, veggies of choice, and salt and cook, stirring occasionally until lightly browned, about 10 minutes. Add the veggies to the egg mixture.
In the same skillet, cook the spinach, stirring constantly, just until wilted, about 3 minutes. Add the greens to the egg mixture. - Spoon the mixture into the muffin cups, filling each one even to the brim. Bake in the center of the oven until the eggs have set and the tops are golden, 35-40 minutes.
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Transfer the muffins to a plate and cool completely. Muffins can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
To reheat frozen frittata muffins, microwave on low for 1 ½ – 2 minutes, just until warm.
Recipe adapted from the Run Fast Eat Slow cookbook.
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