I don’t know about you, but mornings are a bit of a challenge for me. It’s hard to fit everything in. There’s only so much time, and bed is just so… bed-like. You succumb to the snooze button a couple of times, and before you know it, you’re late, your hair’s still wet, you have a lost-keys situation, and you’re lucky if you can grab a sad granola bar on the way out the door.
But breakfast is important, y’all. Truly. If I’ve got a good breakfast in me, I’m more energetic and focused, and I’m less, shall we say, irritable as the lunch hour approaches. I’m also more likely to make good mid-day food choices that don’t involve drive-through windows.
So these Paleo Frittata Muffins are amazing! They are simple to make, endlessly adaptable, and incredibly tasty! They are Paleo-friendly, so if you’re eating like a caveman, or just trying to reduce your carbs, they’re a good breakfast option.
I make a batch on Sunday and reheat them all week long. 90 seconds in the microwave while I’m fixing my coffee, and breakfast is on the table!
So, how do you make ’em? Like I said, it’s easy!
First, get your ingredients together. Grease a muffin tin or two (I use non-stick spray). You will be making about one “muffin” for every egg you use. Preheat the oven to 350 degrees.
Chop the bacon into pieces about one inch wide and start cooking it in a nice-sized skillet or dutch oven.
While the bacon is cooking, chop up your vegetables. I used an onion, a yellow bell pepper, and mushrooms. You want them in small pieces, about a half-inch. Try to make them all the same size so they will cook evenly. You don’t have to chop the spinach. It will reduce in size when you cook it.
Once the bacon is cooked, take it out of the pan and set it aside on a paper towel to drain. You may want to pour off some of the bacon grease so that your vegetables don’t get soggy. You really just want to leave enough so they won’t stick.
Cook the onion, pepper, and mushrooms for about 10 minutes, until the onions are soft. Then, add the spinach and stir while it cooks down for a few minutes. When the spinach has cooked down completely, add the bacon back into the pan and season the mixture with salt and pepper. Then, take the pan off the heat and let it cool for a few minutes. Make sure you stir it well to evenly distribute the bacon & spinach!
Now, spoon the bacon/vegetable mixture into the muffin tins – it’s best to cover the bottom of the cups completely, but try not to fill the cups more than a third of the way – you need to leave room for the eggs!
Whisk your eggs together until the yolks and whites are combined, then season with salt and pepper.
Pour a bit of the egg mixture into each muffin cup, leaving about an eighth of an inch of the cup empty.
Bake at 350 degrees for 20-24 minutes (22 is usually just perfect), then remove and let cool.
Ta-da! I like mine with sriracha!
Notes: As I said, these are endlessly adaptable.
I use whatever vegetables I have on hand. Asparagus, any color of pepper, zucchini, tomatoes, jalapenos… the possibilities are endless!
You can also use sausage instead of bacon, or leave the meat out entirely.
Adding cheese is also a great option! Grated cheddar, crumbled feta or goat cheese, even brie would be delicious!
I use whole eggs, yolks and all, but you could use fewer yolks or all egg whites in this recipe and it would work just fine.
I have had the most success, by which I mean I have made the least mess, by using a measuring cup with a spout to pour the egg mixture into the pans.
This recipe can be easily adjusted to make as few or as many muffins as you like. I usually make two dozen.
You may have some of the vegetable mixture left over – it’s great on a baked sweet potato!
These keep for about a week in the refrigerator. They also freeze well, so if you make a big batch and can’t eat them all in a week you can just stick them in the freezer and reheat them as needed.
Paleo Frittata Muffins
makes 24 muffins
- 2 dozen eggs
- 1/2 pound bacon, chopped into 1-inch pieces
- 1 medium onion, cut into 1/2-inch pieces
- 1 bell pepper (any color), cut into 1/2-inch pieces
- 8 oz. mushrooms, cut into 1/2-inch pieces
- large bag of fresh baby spinach
- nonstick cooking spray
- Preheat oven to 350 degrees. Spray two muffin tins with cooking spray and set aside.
- Chop bacon into one-inch pieces. Cook over medium heat until done but not crispy.
- Remove bacon from heat and set aside to drain. Pour bacon fat from the pan until there is just enough so vegetables will not stick.
- Cook the chopped onion, bell pepper, and mushrooms until the onion is soft, about 10 minutes.
- When the vegetables are cooked, add the spinach and let it cook all the way down, stirring occasionally, about 5 minutes.
- When the spinach has cooked down, add the bacon back into the pan and season with salt and pepper. Remove the pan from the heat and let the vegetable mixture cool for a few minutes.
- Whisk together the eggs and season with salt and pepper.
- Spoon enough vegetable mixture into each muffin cup to fill it about a third of the way.
- Pour enough egg mixture into each muffin cup to fill it almost to the top, leaving about an eighth of an inch of space.
- Bake for 20-24 minutes.