I love breakfast. Really. My friends and I are the real "Breakfast Club"... not those silly wanna-bes in that Molly Ringwald movie. After a morning filled with nothing but writing papers, I needed to get up and stretch my legs, so I headed down to a nearby farmers market to see if I could pick up fresh veggies for a late brunch.
Lack of time should never be an excuse to grab something unhealthy. These delicious egg muffins can be used as a quick breakfast when you're running out the door, protein and nutrient rich lunch, snack on-the-go, or just as a boost of protein, when you need it.
Each of them is loaded with as many fresh veggies as I could find in my fridge, but so many combinations can be used. Caramelized onion + mushroom, tomato + basil + spinach, beef bacon + broccoli... the combinations are endless.
I usually like to use egg whites, but when I need an extra bit of fat and protein in my diet, I beat in a whole egg or two.
They are super easy to make and you can freeze them and then take them when you need them. One of my favorite ways to serve them is to pop them in the microwave for a minute and then serve them over a bed of baby spinach, kale, and chard. The heat of the mini frittatas wilts the greens slightly and makes a delicious meal.
Mini Kitchen Sink Frittatas
3 1/2 cups egg-whites (or egg-white/egg combination)
1 cup diced/chopped veggies
2 tablespoons coconut milk (omit if you don't want a coconut flavor)
sea salt & pepper, to taste
fresh garlic (optional, but may ward off more people than just vampires)
1. Preheat oven to 350 degrees Fahrenheit
2. Spray muffin tin with coconut oil non-stick spray or line the tin with parchment paper or baking cups.
3. Fill each tin 1/4-1/3 full of veggie mixture.
4. Beat coconut milk into the egg whites. Then pour egg mixture over veggies sitting in the tin.
5. Bake for 30 minutes or until golden brown on top.
6. Remove from the oven, let cool, and enjoy!