The muffin egg frittata recipe is simple, delicious and can be customized to your liking.
I have an easy and delicious recipe for a weeks worth of healthy breakfast meals for you. The muffin egg frittata recipe can be made on Sunday for a weeks worth of breakfast. It is the beginning of a new year and with a new year comes resolutions, goals and promises that we make to ourselves. I am not one to usually make resolutions, but 2014 was a pretty rough year for me, so I did make resolutions this year to get back on track. One of my resolutions is to eat better. To be honest, I don’t eat “bad” but most of the time I don’t eat until 2 in the afternoon and that just isn’t right for my body. I never have enough time during the day to get everything done and I honestly just forget to eat.
This year I am getting organized and with that, I am making meals (breakfast and lunch) for the week so I don’t have to worry about food prep or taking a lot of time out of my day to each something. I wanted to share one of the recipes that I make for breakfast they are Muffin Egg Frittatas.
I make these on Sunday and put them in the freezer to eat throughout the week. One of the great things about this recipe is you can alter it to suit you. I find it is an excellent way to use up the odds and ends of vegetables that I have. They are also super easy to customize; my husband loves shallots so I put those in his but leave them out of mine.
Here is what I used:
1/8 cup of finely chopped shallots (these only go in my husband’s eggs)
¼ cup chopped tomatoes (I don’t use all the juice and seeds)
¼ chopped red pepper
¼ fresh chopped spinach
¼ shredded parmesan cheese
Feta cheese crumbles
Ten large eggs beaten
Pepper to taste
1. Preheat oven to 350 degrees.
2. Prepare muffin pan by lightly greasing with coconut oil.
3. Add vegetables to the pan and top with cheese.
4. Pour egg mixture on top.
5. Bake for 20-25 minutes. The eggs should be set and golden brown.
6. Remove from pan and serve warm.