Scaled down Egg Frittatas – these egg biscuits are brimming with protein and veggies, and under 80 calories each. They are incredible for Whole30, 21-Day Fix or Paleo eats less. So natural and heavenly!
I began making these smaller than expected egg frittatas back when I did my first Whole30, and have been making them at any rate once every month from that point onward. Some of the time, I'll twofold the clump so we have them for the entire week.
They'll remain great in the icebox for around 5 days. You can redo with your most loved veggies and meats, yet we adore the sweet ringer pepper with ground frankfurter.
These smaller than usual egg frittatas are the ideal get and go breakfast for insane mornings since they can be set aside a few minutes. Simply warm in the microwave for a speedy breakfast or solid tidbit.
Also try our recipe : Slow Cooker Buffalo Chicken
- 10 large eggs
- 1 cup chopped bell peppers
- 1/2 cup chopped onion
- 1 cup cooked crumbled breakfast sausage bacon or diced ham
- 1 cup chopped spinach
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
INSTRUCTIONS
- Preheat oven to 350°F. Spray a non-stick or silicone muffin tin with nonstick cooking spray.
- Heat olive oil into a a non-stick frying pan over medium high heat. Add the bell pepper and onion and saute for 2 to 3 minutes. Stir in the meat and spinach and cook an additional 2 minutes. Place 1 heaping Tablespoon into each muffin cup.
- Next whisk the eggs into a medium size bowl. Stir in the salt and pepper. Then pour over the meat mixture in the muffin tin, leaving 1/4″ from the top.
- Cook for 23 to 30 minutes, or until the egg has puffed and comes clean with a toothpick.
- Run a knife around the edges to pop the egg frittatas out. Enjoy while hot.
- Store in the an air tight container in the refrigerator. Eat within 5 days.
Source : bit.ly/2Fu3Mwq
Read more our recipe : Crockpot Carnitas with Pork Tenderloin or Loin
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