These are a weekend favorite at our house… Make a big batch on Sunday, and then you can just grab ’em on your way out the door for a quick breakfast during the week. (I actually find them delish cold.) I first ran across the idea of doing these over at nomnompaleo.com (if you’re not reading this blog, go there right now and read it. It’s amazing!) The great thing about these is that you can put just about whatever you want in them and they’ll taste good. Today was a bacon and southwest veggie day…
Grab & Go Southwest Mini Frittatas
Quantity: 12 mini frittatas
Time: about 10 minutes prep, about 15 minutes cooking
Paleo Grade: B (I use a little Greek yogurt, but you could omit!)
- 1/2-1 Tbs. coconut oil or fat of choice
- 1/2 onion, diced (I’ll use white or yellow – just depends on what I’ve got on hand.)
- 1 red bell pepper, seeded and diced
- 1 large jalapeno, seeded and diced
- 1 lb. bacon, cooked and diced into 1/2″ pieces (you can also sub in ground beef or ground pork). I used Applegate Farms bacon today… no hormones, no nitrates, yum!
- 6 large pastured eggs (we’ve been getting them from Milagro Farms at the Austin Farmers Market)
- Large dollop of full-fat plain Greek yogurt
- Salt and pepper to taste
- Note: I really like to add diced mushrooms and green peppers as well, but the frittatas are great with or withou
Start by preheating your oven to 350 and setting out your muffin tin and muffin cups. I’ll admit, I’ve not been using a non-stick spray in my muffin cups when I make these, so the eggs do stick a bit. I’ll be experimenting with a coconut oil spray down the road.
Heat up your coconut oil in a non-stick pan over medium heat. Once it’s liquid, add in the onion, bell pepper, and jalapeno. Add salt and pepper to taste and cook until veggies are a bit soft and slightly browned. Remove from heat once cooked.
While your veggies are cooking, nuke the bacon to your desired crispiness, and then cut up into 1/2″ chunks.
Next up: make the egg mixture. Just crack your six eggs into a mixing bowl and add a dollop (oh, maybe a Tbs. or two) of full-fat Greek yogurt. Season with salt and pepper (I don’t use much salt when making these with bacon, but I do add more when using ground pork or beef.) Wisk until yolks are fully broken and yogurt is distributed.
Evenly divide your bacon (or protein of choice) into your 12 muffin cups, working to cover the bottom of the muffin cup. Then, evenly divide the veggie mixture into each cup, placing on top of your protein. Last but not least, pour in the egg mixture over each. You’re shooting to have the liquid come halfway to two-thirds up the side of the muffin cup.
Pop those babies into the oven for 15 minutes. After 15 minutes, turn ’em around and back for another 8 minutes or so until your eggs are set. Remove from the oven and let cool slightly on a cookie rack, and serve!
Vegetarian? So’s my hubby. Just omit the bacon/animal protein! My husband requested some “fake bacon” in there, and he liked it with that as well, FYI.