Make Mini Frittata Muffins, Savory And Sweet

• Food: Mini Frittata Muffins

• Writer: Alice

• Content-Type: Food Blog

Looking for choices to prepare ahead for a savory breakfast? What you need are frittata muffins! They’re simple, good for you, and tasty.

The best grab-and-go breakfasts are always sweet, which is why I came up with these mini frittata muffins as a solution. Don’t get me wrong, I love breakfast cookies, chia pudding, banana bread, and scones.

If you’re anything like me, though, you occasionally get hankering for a hearty breakfast but don’t have time to make eggs. You long for a nice, high-protein choice that you could grab before leaving the house. the recipe for these muffins.

My favorite breakfast recipe for meal prep is these mini muffins, which are loaded with eggs and fresh vegetables. They taste delicious right out of the oven, but they also store well in the refrigerator for a few days.

At home, have one (or two, or three) for a quick breakfast, or pack them for a later meal or snack. Solution: a hearty breakfast.

INGREDIENTS FOR THE RECIPE FOR Mini Frittata Muffins

I utilized eggs and dill, one of my favorite flavor pairings, as the foundation for my frittata muffin recipe. I then added these vital components:

• coconut milk. It’s my go-to, but soy or cow’s milk would also work in this situation.
• scallions and garlic. They combine to provide a flavorful, oniony taste.
• French mustard. It imparts a zesty depth of flavor to these egg muffins.
• Kale. I couldn’t help but include some more vegetable
• Plum tomatoes I adore combining dill and tomatoes since this dish benefits from their tangy, sweet flavor.
• Feta. The fresh vegetables and herbs go perfectly with a sprinkle of cheese because it is creamy and tart.

VARIATIONS ON Mini Frittata Muffins

I enjoy making these little frittatas with tomatoes, scallions, kale, and dill, but I also make them with other vegetables based on what’s available and what’s in season. You’re welcome to follow suit! Here are some suggestions for varying them up:

• Use minced sage instead of dill and roasted sweet potatoes or butternut squash in place of the cherry tomatoes for a fall-themed alternative.
• Skip the tomatoes and greens in the spring and replace them with blanched or grilled asparagus and thawed frozen peas.
• Replace the cherry tomatoes with diced orange or yellow bell peppers or roasted red peppers.
• Instead of leaving the tomatoes uncooked, roast them.
• Instead of feta, use grated cheddar or goat cheese.
• Substitute fresh basil for the dill.

Please share any modifications you try!

Mini Frittata Muffins

The ideal breakfast to prepare ahead of time is these little frittatas! For up to two days, they keep well in the refrigerator.

INGREDIENTS

INSTRUCTIONS

1. Brush a nonstick muffin pan with olive oil or nonstick cooking spray and preheat the oven to 350°F.
2. Eggs, milk, garlic, dijon mustard, the majority of the dill (save some for garnish), salt, and pepper should all be combined in a big bowl. Each muffin cup should have a small amount of the egg mixture in the bottom. Each cup should have equal amounts of kale, tomatoes, onions, and feta. The leftover egg mixture should be added on top.
3. The eggs should be set after 20 to 22 minutes in the oven. Garnish with the remaining dill and season with salt and pepper to taste. Any leftover frittatas can be kept in the refrigerator for up to two days.