Muffin Tin Frittatas

Earlier on the blog I discussed some healthy foods that you should keep in your kitchen, one of them being eggs.  They’re an amazing source of protein for a small amount of calories and I promise they’ll keep you full and happy until lunch time.  Fancy egg breakfasts are normally reserved for lazy Saturdays and mornings when I have time to experiment in the kitchen A.K.A. not during the work week.  But then I discovered muffin tin frittatas.  An incredibly easy way to prep breakfasts for the week that feel fancy but still get me out the door on time.

You can add whatever fixings you so choose for your own “customized” frittata recipe, and then store them in the fridge for the week.  For this batch, I made mine with peppers, tomatoes, spinach, and green onions.  Microwave for a minute in the morning and prepare to permanently break up with your cheerios.

Muffin Tin Frittatas

Makes 9

Ingredients:

• 6 eggs
• ½ cup unsweetened almond milk
• ¼ tsp. salt
• ¼ tsp. pepper
• 1 cup shredded cheese
• 1 cup chopped toppings of your choice – peppers, zucchini, green onion, tomato spinach, bacon, etc.

How to make it:

1. Heat oven to 350°. Grease muffin tin.
2. Beat eggs, milk, salt, and pepper in medium bowl until well blended.
3. Add in cheese and other toppings and whisk together.
4. Spoon mixture evenly into muffin tin {about ¼ cup each}
5. Bake for 20 minutes, and finish by broiling for 2 minutes to lightly brown the tops.
6. Let cool slightly on racks and serve warm. Store in the fridge and microwave in the mornings for an easy breakfast.