MINI EGG FRITTATAS #dinner #eggroll #food #familyfood #cooking
I love to have simple and sound breakfast alternatives close by for occupied mornings. These egg frittata biscuits are a top pick, just as fried eggs, hard bubbled eggs, medium-term oats, no-heat breakfast treats and solid chocolate biscuits.
I began making these smaller than usual egg frittatas back when I did my first round of Whole30 and have been making them at any rate once per month from that point forward. They make the ideal get and go breakfast for insane mornings since they can be made early. Now and then I'll even twofold the clump with the goal that we have them close by for the entire week.
You can undoubtedly alter the frittata biscuits with your preferred veggies and meats, however our preferred mix is the sweet ringer peppers with ground frankfurter. We likewise love to serve them with new products of the soil with salsa. So solid and scrumptious!
Grilled Chicken Souvlaki #dinner #chicken #healthyrecipes #easy #lunch
- 6 large eggs
- 6 large egg whites , or use 3 whole eggs
- 1 cup bell peppers , chopped
- 1/2 cup onion , chopped
- 1 cup spinach , chopped
- 1 cup cooked crumbled breakfast sausage , bacon or diced ham
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
INSTRUCTIONS
- Preheat oven to 350°F. Spray a non-stick or silicone muffin tin with nonstick cooking spray.
- Whisk together the eggs and egg whites in a large bowl. Add in chopped bell peppers, onion, spinach, cooked breakfast sausage and salt and pepper. Stir to combine.
- Pour the egg mixture into each muffin tip cup, leaving about 1/4″ from the top.
- Cook for 23 to 30 minutes, or until the egg has puffed and comes clean with a toothpick.
- Run a knife around the edges to pop the egg frittatas out. Enjoy while hot.