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Food and Drink

Mini Frittata Muffins Recipe

These frittata muffins are my solution to a longstanding problem: all the best grab-and-go breakfasts are sweet. Don’t get me wrong, banana bread, scones, chia pudding, and breakfast cookies are all delicious. But if you’re anything like me, sometimes, you’re craving a savoury breakfast, and you don’t have time to cook eggs. You wish that there was a tasty, protein-packed option that you could take with you as you headed out the door. Enter: this frittata muffin recipe.

Packed with fresh veggies and eggs, these mini frittata muffins have become my favourite meal prep breakfast recipe. They’re great straight from the oven, but they keep well in the fridge for a few days too. Enjoy one (or two or three) for a quick breakfast at home, or pack them up for a meal or snack later on. Savoury breakfast = solved.

Mini Frittata Muffins Recipe Ingredients

Eggs and dill are some of my favourite combinations, so I used them as a starting point for this frittata muffin recipe. Then, I added these key ingredients:

– Almond milk. It’s my go-to, but soy milk or cow’s milk would work here as well.
– Garlic and scallions. Together, they add a savoury, oniony bite.
– Dijon mustard. It gives these egg muffins a tangy depth of flavour.
– Kale. I couldn’t resist adding some for extra veggie power!
– Cherry tomatoes. I LOVE tomatoes and dill together – their sweet, acidic flavour is delicious here.
– Feta. A sprinkle of cheese is the perfect creamy, tangy accent for the fresh veggies and herbs.

Egg Frittata Muffins Variations

We love making these mini frittatas with tomatoes, scallions, kale, and dill, but I also make them with different veggies depending on what’s in season and what I have on hand. Feel free to do the same! Here are a few ideas to change them up:

– For a fall variation, use roasted sweet potatoes or butternut squash instead of the cherry tomatoes and minced sage instead of dill.
– In the spring, skip the tomatoes and kale, and add blanched or roasted asparagus and thawed frozen peas.
– Swap the cherry tomatoes for roasted red peppers or diced orange or yellow bell peppers.
– Roast the tomatoes instead of leaving them raw.
– Use grated cheddar cheese or goat cheese instead of feta.
– Swap the dill for fresh basil.

source – cooking365coza

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