Grab & Go Breakfast!
These mini frittatas are baked in a regular sized muffin pan. You can prepare them ahead of time for easy protein packed breakfasts! They keep in the refrigerator for a couple days and freeze very well too.
You can customize with whatever ingredients you like! I used sweet potato, bacon and cheddar!
It’s a good idea to sauté whatever vegetable(s) you want to add to reduce the moisture they’ll give out. I used half and half, but you could use whatever dairy you like, milk or cream work well too!
I like to add my veggies, bacon and cheese first, then pour the egg mixture over top. That way the filling ingredients are more evenly dispersed.
They really puff up in the oven, then settle down once they start cooling! If you are eating lower carb, these are a great option!