Looking for a fast, healthy, and delicious breakfast? These can be made ahead and popped in the toaster, the microwave, or even eaten cold out of a paper towel.
Doing a Whole30 and feeling hangry? You’ll be so glad you made these when you open your fridge.
And because they are muffins, each one can be customized to fit the tastes of your whole family. If your wife can do a little diary add a sprinkle of feta or cheddar into hers. Bacon feind? Sprinkle some of the left over bacon into yours. Include the kids in the prep and have them add their favorite ingredients. Mix it up and have a different flavor every day.
Your family will be fed and you won’t have to think about breakfast all week.
Tomato Kale Frittata Muffins (DF)
- 1 tbsp. olive oil, plus more for greasing
- 1/2 bunch kale
- 12 cherry tomatoes
- 6 eggs
- 1/2 c filtered water
- 1 tbsp. coarse sea salt
- 1/2 tsp. ground black pepper
- Preheat oven to 375 degrees. Grease 1 muffin tin with olive oil.
- Destem and mince the kale. Cut tomatoes into quarters, discarding the seeds and juice.
- In a small pan, heat the oil over medium heat. Add the kale and cook for 3-4 minutes, until tender and golden.
- In a large bowl, whisk together the eggs, water, salt, and pepper. Set aside.
- Place a pinch of the kale and 4 tomato pieces in the bottom of each muffin tin. Then, carefully pour the egg mixture into each tin, just to the top.
- Bake for about 15 minutes. They will look puffed and golden when done.
- Make ahead for quick breakfasts on busy days. Mini frittatas can be reheated in a toaster, oven, or even a microwave (in a pinch) - or enjoy them cold.