Mini Egg Frittatas

Healthy and Easy. This recipe is a favorite of mine for a few reasons. 

One: I can make 4-6 servings of breakfast at one time. These mini frittatas store great in your refrigerator. Then, all you have to do in the morning is pull them out and zap them in the microwave for about 30 seconds to 1 minute (depending on your microwave and the quantity being heated). Batch cooking is always a great time saver! 

Two: Everyone seems to enjoy them. My boys love them. Yes, that is correct, even with the recipe as written below, with all vegetables, they love it. 

Three: If those two reasons weren’t enough, then the versatility of this recipe is sure to win you over. You can change the ingredients to go with whatever you have on hand or whatever you have a taste for. Add some chopped-up ham or pieces of cooked bacon. Maybe some ground turkey or leftover taco meat from the night before. You can switch up the vegetables and cheese too. If you aren't dairy-free, consider trying feta, tomato, and basil, or perhaps cheddar, chives, and jalapenos. I also like Asparagus, with vegan mozzarella and pieces of smoked Salmon. YUM!

The options are truly endless and this recipe can be tweaked for any flavor desire.

So, give this recipe a try. Say Yes to batch cooking and meal prep, say Yes to a crowd-pleasing meal, and Yes to health and happiness with The Yes Lifestyle!

Yields: 1 Dozen

Ingredients:

10 Eggs

1 C Chopped Kale

¼ - ⅓ C Red Bell Pepper diced

¼ C Finely Chopped Green Onions or Chives

⅓ C Vegan Mozzarella Cheese 

Salt to taste (about ½ tsp)

Pepper to taste (about ¼ tsp)

Preheat Oven to 350 Degrees

Whisk eggs together

Stir into other ingredients.

Divide mixture into 12 lined or greased muffin tins. I use either coconut oil for this or silicone muffin liners are amazing!

Place in the oven and bake for 15-20 minutes. Frittatas should rise, and not look liquidy or soupy in the middle.