Kid Favorite Recipe: Frittata Breakfast Muffins

Need to get in more protein and want a quick breakfast? Try these delicious breakfast muffins. They are very versatile, so feel free to use your favorite ingredients.

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 breakfast muffins give these a very Harry Potter feel. Works like magic!

Frittata Breakfast Muffins

Frittata Breakfast Muffins

Need to get in more protein and want a quick breakfast? Try these delicious breakfast muffins. They are very versatile, so feel free to use your favorite ingredients.

Ingredients

  • 2 dozen pastured eggs
  • 4 Tbsp coconut flour
  • 2 packages nitrate free applewood smoked bacon (we use Butcher Box meat)
  • 2 packages shredded brussel sprouts
  • 1 package organic tomatoes
  • 2 packages mushrooms
  • 2 organic sweet onions
  • 1/2 pint raw yogurt (or Greek yogurt)

Instructions

  1. Preheat oven to 400°F
  2. Chop and cook the bacon in a large skillet, divide the bacon grease in two.
  3. Cook mushrooms in the first half of the bacon grease
  4. Cook the onions in the second half of the grease. Add the brussels to the onions and cook until wilted
  5. Throw all the ingredients (except the tomatoes) into a large bowl and add one container raw milk yogurt (or greek yogurt, full fat)
  6. Season with garlic, salt, and pepper
  7. Pour into muffin tins with muffin cups and top with tomatoes that are sliced in half for the “eyes”.
  8. Bake at 400°F until done, 20-30 minutes, depending on your oven

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