Mini Breakfast Frittatas
This gluten-free healthy recipe is perfect for an easy school day breakfast for the kids. These low carb and clean eating mini egg muffins are just what you need to make your mornings easy. Use any veggies you have on hand like zucchini, onion, spinach, carrots, anything! These muffins can be made Paleo or Whole30 if you omit the cheese and use ghee. Need a protein-packed lunch meal idea? Pack these! To see more “healthified” family recipes check out groundedandsurrounded.com.
Servings
12mini frittatas
Servings
12mini frittatas
Ingredients
Frittatas
  • 8 eggs
  • 1/4cup melted butter
  • 1/3cup coconut flour
  • 1tsp baking powder
  • 2cups veggies, roughly choppedonion, zucchini, carrot, spinach, etc
  • 2Tbsp water
  • 1tsp garlic powder
  • 1tsp salt
  • 1/4tsp ground pepper
Optional topping
  • 1cup shredded cheesecheddar, Parmesan, your favorite!
Instructions
  1. Preheat oven to 400F. Grease a silicone muffin pan with non-stick spray. (I use this pan.)
  2. In a blender, Magic Bullet, or food processor add your 2 cups chopped veggies and 2T water. Blend until smooth.
  3. In a large bowl, whisk the eggs. Then add in all remaining frittata ingredients and mix until smooth.
  4. Pour mixture into the 12 greased muffin cups and sprinkle with shredded cheese. Bake for 30-35 minutes or until the frittata muffins are domed and slightly golden brown on top.