Mini Egg Frittatas
- Serving Size3 - 4
Ingredients
- 10 large eggs
- 1 c bell peppers, chopped
- 1/2 c onion, chopped
- 1 c cooked crumbled breakfast sausage or bacon
- 1 c spinach, chopped
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Directions
1
Preheat oven to 350 F. Spread approved oil in muffin pan.
2
Heat approved oil into a frying pan over medium high heat. Add the bell pepper and onion and sauté for 2 to 3 minutes. Stir in the meat and spinach and cook an additional 2 minutes. Place 1 heaping T into each mini muffin cup.
3
Next whisk the eggs into a medium size bowl. Stir in the salt and pepper. Then pour over the meat mixture in the mini muffin tin, leaving 1/4″ from the top.
4
Cook for 23 to 25 minutes, or until the egg has puffed and comes clean with a toothpick.
5
Run a knife around the edges to pop the egg frittatas out. Enjoy while hot.
6
Store in the an air tight container in the refrigerator. Eat within 5 days.
Recipe adapted from: iheartnaptime.net
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