MINI EGG FRITTATAS #egg #dinner #food #healthyeat #recipes

MINI EGG FRITTATAS #egg #dinner #food #healthyeat #recipes

I began making these smaller than normal egg frittatas back when I did my first Whole30, and have been making them in any event once per month from that point forward. Here and there, I'll twofold the clump so we have them for the entire week.

They'll remain great in the fridge for around 5 days. You can redo with your preferred veggies and meats, however we cherish the sweet ringer pepper with ground hotdog.

These smaller than expected egg frittatas are the ideal snatch and go breakfast for insane mornings since they can be set aside a few minutes. Simply warm in the microwave for a brisk breakfast or sound bite.

MINI EGG FRITTATAS #egg #dinner #food #healthyeat #recipes

Also try our recipe : CREAMY AVOCADO BASIL PESTO SPAGHETTI #avocado #creamy #vegan #lunch #noodle


  • 10 large eggs
  • 1 cup chopped bell peppers
  • 1/2 cup chopped onion
  • 1 cup cooked crumbled breakfast sausage bacon or diced ham
  • 1 cup chopped spinach
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper


  1. Preheat oven to 350°F. Spray a non-stick or silicone muffin tin with nonstick cooking spray.
  2. Heat olive oil into a a non-stick frying pan over medium high heat. Add the bell pepper and onion and saute for 2 to 3 minutes. Stir in the meat and spinach and cook an additional 2 minutes. Place 1 heaping Tablespoon into each muffin cup.
  3. Next whisk the eggs into a medium size bowl. Stir in the salt and pepper. Then pour over the meat mixture in the muffin tin, leaving 1/4″ from the top.
  4. Cook for 23 to 30 minutes, or until the egg has puffed and comes clean with a toothpick.
  5. Run a knife around the edges to pop the egg frittatas out. Enjoy while hot.
  6. Store in the an air tight container in the refrigerator. Eat within 5 days.
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