Skip to main content

Egg Frittata Muffins

 


One of the reasons many of us struggle with maintaining a clean diet is lack of time. Daily meal preparation can be extremely time consuming, which I think is why a lot of us end up purchasing store-bought food – because it’s faster and easier than slaving in the kitchen after a long day of work.

These egg frittata muffins are the perfect solution if you’re looking for healthy, homemade breakfast on the go. They’re packed with vegetables and protein, easy to make, and you can make a large quantity and store them in fridge for a simple breakfast to bring with you to work, or for a quick bite before you head out to start your day.

Egg Frittata Muffins

Ingredients
  • 6 eggs
  • ¼ cup crumbled goat cheese
  • 1 tbsp green bell pepper, diced
  • 1 tbsp red bell pepper, diced
  • 1 tbsp orange bell pepper, diced
  • 1 tbsp white onion, diced
  • 2 tbsp spinach leaves, chopped
  • Sea salt, pepper and garlic powder, to taste
  • 2 tbsp part-skim shredded mozzarella cheese and 2 tbsp diced tomato, for topping
Instructions
  1. Preheat oven to 350°F.
  2. Place the eggs and goat cheese in a blender and blend until smooth.
  3. Combine the egg mix and diced vegetables in a mixing bowl. Season with garlic powder, sea salt and pepper, and stir well.
  4. Pour egg mix into a lightly greased muffin pan.
  5. Bake for 20 minutes until top of eggs are firm.
  6. Top the muffins with a handful of part-skim shredded mozzarella cheese and place back in the oven for a minute until the cheese melts, then garnish with diced tomato.

Comments

Post a Comment

Popular posts from this blog

Spicy Buffalo Cauliflower Bites

  Years ago, I stopped eating meat due to digestive issues, which is one of the reasons I started this blog… to create and share healthy, flavorful meat-free recipes! Over time, I discovered many great alternatives out there: black beans, chickpeas, lentils, marinated tofu, and even… cauliflower! After a while, it became a fun challenge to concoct creative recipes with unique ingredients. I have to admit, there are a few things I miss, one of them being buffalo wings. I don’t think it was the chicken that I missed… more so the buffalo sauce, since I  love  spicy food. I made buffalo cauliflower for the first time this week, and it was absolute heaven! I used Earth Balance dairy-free butter (it was the only butter I had at the time), and it worked perfectly fine. If you’re on a vegan diet, any vegan butter will do. And you can pair it with a side of vegan blue cheese or ranch dressing. (If not, regular butter and dressing works too.) For the hot sauce, I use...
Post a Comment
Read more

Spinach and Goat Cheese Phyllo Triangles

  Spinach and goat cheese phyllo triangles are one of my favorite appetizers! Typically, feta cheese is used in Spanakopita recipes, but personally, I think it tastes better with goat cheese. And goat cheese is healthier because it’s lower in calories, fat, and dairy than cow’s milk, so it’s easier for your body to digest. Spinach and Goat Cheese Phyllo Triangles Ingredients 1 bag spinach leaves (5 oz. bag) 1 cup crumbled goat cheese 2 tbsp olive oil 6 sheets of phyllo dough, thawed Sea salt and garlic powder, to taste Instructions Preheat oven to 350°F. Add spinach leaves and 3 cups water to a large pot over medium heat. Cover and steam until spinach has wilted, stirring occasionally. Strain and blot spinach with paper towel to absorb excess water. In a large bowl, stir the spinach and cheese together until combined. Season with sea salt and garlic powder. Set aside. Lightly brush a thin layer of olive oil across a sheet of phyllo dough with a pastry brush. Layer another phyl...
Post a Comment
Read more