Best Ever Breakfast Frittata Muffins
These little beauties are a wonderful make ahead meal for every busy morning. They refrigerate, freeze and reheat easily. Perfect for back to school routines and schedules!
In the featured recipe you’ll find the veggies grown in my backyard, and plentiful now at farmer’s markets and locally grown produce sections at your grocer.
After the recipe I’ve highlighted options and ideas for your personal preferences. You are uniquely, bio-chemically and individually one-of-a-kind. Honor your preferences for optimal taste and satisfaction. Variety is the spice of life!
Best Every Breakfast Frittata Muffin Recipe
10 pastured organic eggs
½ cup cooked organic sausage. I used chicken and apple. To get a fine consistency put it in the food processor after cooking and let it rest on paper towels.
½ cup grated zucchini, yellow summer sausage and carrots (total ½ cup)
2 Tbsp finely chopped green onion
¼ cup grated cheese. I used pepper jack.
Finely ground sea salt and freshly ground pepper to taste
Preheat oven to 350 degrees.
Line a muffin tin with 12 parchment liners. You could grease the tin, but no one needs the cleanup; and the lined muffins release beautifully.
Whisk the eggs in a large glass bowl until frothy or put them in a blender until frothy.
Put about a teaspoon of sausage in the muffin liner.
Sprinkle about the same amount of grated veggies. Even out the sausage and veggies until all are added.
Repeat with the cheese until all added.
Using a turkey baster add the eggs leaving about a ¼ inch space at the top.
Lightly sprinkle with sea salt and ground pepper to taste.
Bake on middle rack, begin checking at 18 minutes. Don’t open the oven door unless you think they are ready to test. They will slightly rise to the top of the muffin liner. To test gently jiggle the muffin tin with a mitted hand. When firm insert a knife in the center. A clean knife and well set pan indicates they are done.
Lift with a fork and serve. Serve with an acceptable toast or flatbread, smoothie, or piece of fresh fruit. WOW talk about satisfaction! This should take you easily all the way to lunch without a blood sugar dip or temptation to eat junkie food.
OPTIONS: Try these and your own combinations. I’d love to hear from you about what you like.
One Tbsp of chia seeds add to the egg mixture instead of sausage.
Bacon, small diced ham or turkey instead of sausage.
Skip the cheese if you like.
Replace cheese with a tiny bit of organic sour cream. Try a dab of siracha on that sour cream.
Other cheese varieties to try: Cheddar, mozzarella, Monterey jack, baby swiss or goat.
Veggies: Finely chopped broccoli, halved grape tomatoes (place on top cut side up), small diced peppers.
Fresh chopped herbs: add to or substitute chopped green onion. Try basil, cilantro, oregano
For more healthful and easy breakfast recipes including Pumpkin Pancakes, Cranberry Smoothie, Scones and Eggs Florentine get a copy of my new title A Fresh Wellness Mindset. The book has 19 all American recipes big people and little people love. They are all free of gluten. The book is an empowering guide to personalize your food life with tips, ideas, guides and one simple test to check suspect foods. It's available on Amazon, BarnesandNoble.com, Garcia Street Books in Santa Fe, and Tattered Cover Bookstores.
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