Mini Egg Frittatas
This recipe is elegant enough to be served at Sunday brunch or can be prepped as a grab-n-go breakfast for any day of the week. I typically make a batch when meal prepping and store them in the fridge for up to 5 days. This allows me to have breakfast made so that I can spend the morning time on more important things.
Mini frittatas can be served over a salad or eaten on their own, and there's no limit to the different flavor profiles you can create — think sun-dried tomatoes and goat cheese, caramelized onions and asparagus, or mushrooms and prosciutto.
6 free-range eggs
3 Tbsp goat cheese
2 heads broccolini
2 cloves garlic
salt & pepper to taste
Preheat oven to 350 degrees.
Spray muffin pan with non-stick oil (like avocado).
Mince or crush garlic. Chop mushrooms and broccoli.
Scramble eggs in a medium sized bowl and add garlic, salt and pepper for flavor.
Spoon a heaping tablespoon of the egg mixture into a each cupcake mold.
Add veggies and goat cheese, making sure to leave some room on the top for the muffins to rise.
Cook for 15-20 minutes or until eggs have cooked through.
Set aside to cool.