Healthy Breakfast On the Go: Mini Make-Ahead Egg Frittatas!

Rachel Druckenmiller, health coach and author of Rachel’s Nourishing Kitchen

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

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

Loving all of our fresh ingredients!

As I’ve written before, kale is a superstar vegetable – one of the healthiest foods we can eat. Mushrooms and shallots also have tons of health benefits, including being potent cancer fighters, like other GBOMBS foods.

All of those super healthy foods are in this breakfast recipe along with the amazingly delicious pastured eggs that we get each week from Hometown Harvest. Once you’ve had these eggs, you won’t want any others!

I ended up with 12 mini egg frittatas (make a double batch to save time!). 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, or until heated evenly throughout.

Mini Make-Ahead Egg Frittatas

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

Ingredients

• 8 eggs (we get ours pasture-raised from Hometown Harvest)
• 3 shallots, diced
• 4 cloves of garlic, minced
• 2 cups kale, chopped and tightly packed
• 1 1/2 cups cremini mushrooms, chopped
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 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 for about 4-6 minutes until the mushrooms start to shrink. Add in the kale, tossing it until it starts to wilt.
3. Once the veggies are cooked, turn off the heat and set the veggies aside to cool for about 10 minutes.
4. Whisk the eggs together in a medium bowl with the coconut milk, salt and pepper.
5. Stir the cooked veggies in with the egg mixture and pour the mixture into muffin tins, filling each about 75% of the way to allow room for puffing up.
6. Cook for 20 minutes, flipping and rotating the tray halfway through until the edges turn golden.
7. 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 🙂