Are you looking for a fast breakfast on your way to your 10:30 am class and you’re already late?
Ooohhh, that was a little Alanis Morrisette. I apologize.
Regardless, there’s one thing you need to know: mini frittatas.
Better than fried egg with cheese, better than microwaving your scrambled eggs (gross), and better than frying some bacon on the side.
It’s all in one.
A frittata is an unfolded omelet that has veggies and meat in it.
In my version, I use eggs, cheese, and bacon. AND cook them in bite-size eatable pieces by putting them in a mini muffin tin!
Here’s the ingredients:
- 8 large eggs
- 1/2 cup whole milk (2% works well too, if you’re watching calories)
- 1/3 cup Parmesan cheese
- 6-8 strips of bacon baked at 405 degrees for 7 minutes (tried and true, this is the perfect temperature/time balance to achieve supreme crunchy flavorful bacon)
- parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
The steps are really easy, make these frittatas ahead of time and zap them in the morning for a good-to-go meal. To start: preheat oven to 375 degrees
- Add eggs, milk and cheese together and whip until well blended
- Crumple the bacon into tiny pieces and drop into egg batter
- Stir in salt, pepper, parsley
- Pour entire mixture 3/4 of the way full into muffin tins
- Cook for 8-10 minutes.
To get a little fancy try adding different ingredients like bell peppers, spinach, and ham for a low-fat option.
photo credit: Me!
