Mini fritatta muffins – breakfast at home or on the go!

This month is manic. It’s snowing in the mountains, winter plans are being finalized, I’m coaching ski workouts are happening at SLC Crossfit 5 days a week, I’m ┬átraining harder and lifting more, all while working a full time job. It feels a little bit crazy. Planning my meals in advance is not only helpful, but absolutely necessary. If I didnt’ have everything I needed for the week in my fridge ready to go, there is no way I could eat the way I do. These mini fritatta muffins make sure that I still get a good breakfast without loosing sleep the mornings I work at the gym. Dryland starts at 7 am, and I definitely don’t want to wake up earlier than I have to to prepare a good breakfast. These will keep all week long in the fridge, ready to grab and go. They’re delicious cold or reheated. Perfect!

 

What you’ll need:

Silicone cupcake cups (no need to create more waste using paper ones!)

muffin tin

Saucepan

Spatula

 

Ingredients:

12 eggs

4 large collard green leaves, diced

1/2 onion, diced

2 garlic cloves, diced

handful of cilantro, diced

one tomato, diced

olive oil

salt and pepper to taste

 

Methodology:

Preheat the over to 350 degrees

Sautee onions, garlic, and collard greens in olive oil over a medium heat until the collard greens have wilted. Add cilantro, salt, and pepper right at the end and incorporate well.

Meanwhile, beat a dozen eggs with a spoon and line the muffin tin with the silicone.

Divide the sauteed veggies into the silicone cups, then pour the whisked eggs over the veggies until the cups are almost full. Add diced tomatoes to the tops of the muffins.

Bake at 350 degrees for 15 minutes. Make sure that the egg doesn’t jiggle when you take them out! They definitely need more time if that is the case!

 

I threw mine in my bag and ate at the gym, with a dollop of chimichurri and a cup of tea!

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