I’ve been making these and putting them in the freezer. It’s such an easy “grab & go” breakfast. After they’ve cooled, I put two in a snack size ziploc to make them easier to grab and well… go. Just have to pop them in the microwave.
I don’t really call this my own recipe because I sort of combined a few different recipes and then do my own thing with seasonings and toppings depending on what I’m in the mood for or what I have on hand. For the sake of this recipe I will list what I just made and is pictured, but play with it and make it your own. Typically a frittata would have cheese. You may add cheese if you want but it’s delicious without it and one recipe that I don’t think the dairy is necessary.
I use organic, cage free, dairy free, carrageenan free, hormone free, nitrate/nitrite free, grain free ingredients.
Frittata Muffins (makes 12)
1 doz eggs
1/3 cup nut milk (almond or cashew)
2 TBSP Coconut Flour
salt, pepper, garlic salt (I’d say “to taste” but you can’t really taste it so go easy. You can always add more seasonings when you eat them.)
Fresh baby spinach
8 oz. cooked bacon pieces
Preheat oven to 350
Whisk eggs then add milk, coconut flour, and seasonings
Grease muffin pan and line each cavity with fresh spinach. Approximately 8 leaves or so. It cooks down so cram it in there. For those who don’t like spinach, this is a great way to get them to eat it. When there’s bacon involved, the spinach sort of disappears. :)
Pour about 1/4 cup of the egg mixture on top of the spinach. Whisk the mixture occasionally so the seasonings stay mixed up.
Top with bacon pieces
Bake on 350 for about 15-20 minutes.