Frittata Breakfast Muffins

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Frittata Breakfast Muffins | Real Food RN

I love to batch-cook quick and easy food that I can freeze and reheat in a pinch. Eggs happen to be one of my favorite foods to use for this purpose. To get my kids to eat I often lie to them, or just add some magical qualities. Owl eye frittata muffins give these a very Harry Potter feel. Works like magic!


  • 2 dozen pastured eggs
  • 4 Tbsp coconut flour — where to find
  • 2 packages nitrate free applewood smoked bacon
  • 2 packages shredded brussel sprouts
  • 1 package organic tomatoes
  • 2 packages mushrooms
  • 2 organic sweet onions.
  • 1/2 pint raw yogurt (or Greek yogurt)


  • Chop and cook the bacon, divide the bacon grease in two.
  • Cook mushrooms in the first half of the bacon grease
  • Cook the onions in the second half of the grease. Add the brussels to the onions and cook until wilted
  • Throw all the ingredients (except the tomatoes) into a large bowl and add one container raw milk yogurt (or greek yogurt, full fat)
  • Season with garlic, S&P
  • Pour into muffin tins and top with tomatoes that are sliced in half for the “eyes”.
  • Bake at 400* until done, 20-30 minutes, depending on your oven

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frittata muffins

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