Breakfast To Go: Mini Make-Ahead Frittatas! {Paleo, Gluten-Free}

Many of us are looking for simple solutions to make meals that are quick, affordable, delicious…and, if possible, healthy.

This recipe for mini frittatas will become a staple at your house if you’re looking for any of those things! It’s great for breakfast or brunch and is super kid-friendly, too.

Loving all of our fresh ingredients!

This recipe includes a variety of super healthy foods, including kale, mushrooms and shallots. As I’ve written before, kale is a superstar vegetable and one of the healthiest foods we can eat. Mushrooms and shallots also have tons of health benefits, including being potent cancer fighters, like other anti-cancer, anti-fat storage GBOMBS foods.

We get our eggs from Hometown Harvest, and they’re from pasture-raised chickens that aren’t crammed in pens and injected with a bunch of antibiotics like most chickens. The eggs are delicious!

I ended up with 12 mini egg frittatas (make a double batch to save time if you want!). You could easily make this on a Sunday and have them for the week for meals.

These should keep in the fridge for 3-4 days, or you can wrap each one individually in plastic wrap and foil and store them in the freezer for a few weeks. I find that reheating them in the oven or toaster oven works best so they don’t get rubbery, but you can try reheating in the microwave, too. From frozen, try 30-60 seconds and from the fridge, try 15-20.

Mini Make-Ahead Frittatas

YUM! These mini egg muffins are bursting with flavor and SO yummy!

Ready for breakfast!

Ingredients

• 8 eggs (we get ours pasture-raised from Hometown Harvest)
• 3 shallots, diced
• 4 cloves of garlic, minced
• 1 1/2 cups cremini mushrooms, chopped
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 2 cups kale, chopped and tightly packed
• 1/2 cup coconut milk (we use the unsweetened full fat version)
• 1-2 teaspoons coconut oil
• 1/4 teaspoon sea salt
• freshly ground black pepper

Directions

1. Preheat oven to 375F and coat the muffin tins with a thin layer of coconut oil to prevent sticking.
2. In a medium skillet (we used a cast iron skillet), saute the shallots until translucent. Then, add in the garlic, mushrooms and herbs, and saute until the mushrooms start to shrink (4-6 minutes). Add in the kale, tossing it until it starts to wilt. Turn off the heat and set veggies aside to cool for about 10 minutes.
3. Whisk the eggs together in a medium bowl with the coconut milk, salt and pepper.
4. Stir the cooked veggies in with the eggs and pour the mixture into muffin tins, filling each about 75% of the way to allow room for puffing up.
5. Cook for 20 minutes, flipping and rotating the tray halfway through, until the muffin edges turn golden.
6. Let cool before serving. They will puff up during cooking and shrink down once cooled. ENJOY!

Feel free to change it up by adding YOUR favorite veggies! Try any combination of the following vegetables, or make up your own combo. I like using broccoli, onions, peppers, scallions, sundried tomatoes, diced tomatoes, spinach, asparagus, or even Swiss chard. Get creative with it 🙂