On a Sunday, I will frequently make a big egg casserole that will last me during through the week. That way, I don't have to worry about preparing breakfast on a rushed morning. Frequently I add cheese, coconut flour, or both, but I wanted to try something simple. Particularly because I've been getting really yummy farm-fresh eggs.
This is a sort of "master recipe" to which you can add any meats and veggies which suit your fancy. I just used what I had around: red bell pepper, yellow squash, scallions, fresh thyme, and bacon. Feel free to substitute whatever you would like. I just mixed everything together and baked it in muffin tins; couldn't be simpler.
MEAT AND VEGGIE MINI FRITTATAS
Makes 6 muffins
- 6 eggs
- 1/4 cup canned coconut milk (you can use almond milk or similar if you prefer, but the texture will be on the rubbery side)
- 1-2 oz (weight) meat such as bacon, ham, sausage, or ground beef, diced if applicable
- 2 scallions, sliced
- About 1/2 cup chopped veggies (I used 1/4 cup shredded yellow squash and 1/4 cup red bell pepper, along with a bit of fresh thyme)
- 1/4 tsp salt
- Freshly ground pepper to taste
- Preheat oven to 350 F
- If using uncooked meat, cook in a skillet until done; all pink should be gone from ground meat, bacon should be crisp. Drain and set aside.
- Saute the vegetables along with the scallions in a bit of oil or cooking grease until just starting to soften. Set aside with the meat.
- Beat the eggs with the coconut milk, salt, and pepper, then add the eggs and vegetables. Evenly distribute the mixture among 6 greased muffin cups.
- Bake for 15-20 minutes or until the center is solid. Let cool before eating. Can be frozen.
Make-ahead directions: Flash freeze by setting the mini frittatas on a baking sheet overnight. The next day, individually wrap them and store in a freezer bag. Microwave for a couple minutes on high when ready to eat.