Today I made these cute little muffin tin frittatas for breakfast. During the week. Before work. That tells you how easy this recipe is to make. After I made them, I put the photo you see here on Instagram along with some very general, quick instructions. It was completely random and unplanned but I thought, what the hell. That post ended up having a ton of likes and comments – more so than my usual IG posts. One of my followers asked about whether or not I sprayed the pan, what kind of muffin pan I used, etc. That kind of reaction tells me you want a more detailed recipe.
Here’s a little backstory for you on how this recipe came to be. The hubs and I started a 21-day sugar detox/low carb hybrid diet (of my own making). My eating habits (and…a-hem…drinking habits) started getting away from me lately, and I needed to do something. I was eating like an asshole. Pancakes with syrup, brownies, cheeseburgers, tater tots, Doritos, sauvignon blanc…anything and everything that tastes amazing and is totally bad for you…it went in my mouth.
Mike sent me an article from CNN about the benefits of a sugar detox diet and how to do it. To prepare, I actually planned out our meals for 3 weeks. Once I make it through the detox, I’ll have some meal plans, recipes and shopping lists ready for y’all – along with what it was like to be refined sugar-free for 21 days.
So, this recipe met all of my “criteria” for our diet. Low carb and no refined sugar. But, putting sugar in a frittata would be super gross.
What’s So Fab About These Frittatas
What’s really great about this recipe is that it’s good for entertaining, or when you have company. You can make these in advance and freeze them. Good to know with the holidays right around the corner…am I right?
Another thing I love about this recipe is its versatility. You can put anything you want in them. Anything. Think…ham and cheddar cheese frittata. Asparagus, mushrooms and swiss cheese. Sausage with sauteed green peppers and onions. The possibilities are endless. Bacon, cheese, and jalapeno (like a jalapeno popper…ohhh…I’ve got to make that one!). Have fun with it! And, let me know the combo you use in the comments.
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Muffin Tin Frittatas
- 6 eggs
- 1/3 cup milk
- 1/2 cup shredded cheese
- salt & pepper
- 1/2 red bell pepper
- 4 oz button mushrooms
- 1/2 small onion
- 1 tbsp butter
- 1 tsp dried thyme
- salt & pepper
- cooking spray
Preheat your oven to 350. Spray a regular sized muffin tin (12 muffins) with cooking spray.
Beat the six eggs in a bowl. Add the milk and shredded cheese. Season with salt and pepper. Set the bowl aside.
Finely dice the red bell pepper, onion, and mushrooms.
Heat the butter in a frying pan over medium-high heat. Add the veggies and cook until they are soft.
Add the thyme, plus some salt and pepper.
Combine the veggies with the egg mixture.
Pour the mixture into the prepared muffin tin. You'll want to fill the individual muffins cups about 2/3 of the way up.
Bake for 15 - 20 minutes, until the frittatas start to brown and firm up.
This recipe makes about 8 frittatas, so it won't fill up an entire muffin tin. If you want to fill up all 12 muffin cups, increase the number of eggs to 9 and increase the measurements of the other ingredients slightly.