These mini frittata egg bites are hands down the best breakfast meal prep recipe for when you’re on the go. You can literally grab these as you’re rushing out the door and eat them mess free while you rage in traffic. Each mini egg bite is packed with veggies, protein, healthy fats and all the flavour. What’s even better is we are sharing three amazing flavours for you to try in this recipe! Oh, and they are keto friendly too, if you’re into that sort of thing.
Let’s talk about what makes these keto friendly mini frittata egg bites so amazing
Well, first of all, they are perfect for meal prepping! I’m sure we’ve all been in a pinch in the morning and felt that rumble of the tummy as you patiently wait for lunch time to roll around. All because you didn’t have time for breakfast. Or you skipped breakfast because you have a grueling commute and don’t want crumbs falling into all the nooks and crannies of your car.
Either way, this mini egg bite recipe is everything you’ve been looking for to make all your breakfast meal prep dreams come true. They are mess free, super healthy, ridiculously easy, and incredibly delicious. All you need to do is set a few minutes of your time aside on Sunday afternoon to meal prep these for the week ahead. Moreover, if you’re looking for a low carb/ keto friendly breakfast idea, look no further. Each mini egg bite clocks in at only .5-1 gram of net carbs, depending on which flavour you decide to make!
Tips and tricks to make the ideal mini egg bite
There are three wonderful flavours for you to choose from in this recipe. You can either:
- Choose to make the full 12 mini egg bites in one flavour of your choosing.
- Modify the recipe to make two or all three flavours. We have added the option in the recipe card to modify the measurements so that you can make a variety of flavours at once! Just toggle the ½ or ⅓ option in the recipe card below to modify the ingredients.
- Add or subtract ingredients. Feel free to play around with the flavour. You can try a different type of cheese or opt for different veggies, depending on what you like. This recipe really is forgiving and super versatile.
Don’t be shy with greasing the pan! These will stick and fall apart if you don’t grease the heck out of the muffin pan. For best results we recommend this silicone muffin tin. But
Need more Breakfast Ideas? Check out these recipes:
Blueberry and Oat Crumble Bars
Dark Chocolate and Peanut Butter Hummus | Fruit Dip
Please leave me a comment if you made this recipe and don’t forget to share a picture of your creation with @Fiftyshadesofyumm on Facebook and Instagram using #Fiftyshadesofyumm.
ENJOY AND HAPPY COOKING!
Recipe
Mini Frittata Egg Bites | Three Ways
Ingredients
Mediterranean Pesto
- 8 large Eggs
- 1 cup Cherry tomatoes halved
- ¾ cup Chopped spinach
- ½ cup Crumbled feta
- 1 tablespoon Pesto
- ½ teaspoon Salt
- Black pepper to taste
Spinach and Artichoke Dip
- 8 large Eggs
- ¼ cup Sour cream
- 1 ½ cups Spinach finely chopped
- ¼ cup Marinated artichoke hearts chopped
- 1 cup Havarti or mozzarella cheese shredded
- 1 tablespoon Garlic Powder
- ½ tablespoon Onion Powder
- ½ teaspoon Salt
- Black pepper to taste
Broccoli Cheddar and Bacon
- 8 large Eggs
- 1 cup Broccoli florets Finely chopped
- ¼ cup Bacon bits
- 1 cup Cheddar cheese shredded
- 1 teaspoon Dill weed
- ½ teaspoon Salt
- Black pepper to taste
Instructions
- Preheat oven to bake at 350°F. Grease a non stick 12 slot muffin pan extremely well with margarine or butter or use a silicone muffin pan.
- In a large bowl beat the eggs with a whisk vigorously until eggs are well blended. Add in the rest of the ingredients to the eggs and mix to combine.
- Pour mixture evenly into the prepared muffin pan. Each muffin slot should be no more than ¾ of the way full. You want to leave a little room for the eggs to puff up.
- Place in preheated oven to bake for 15-20 minutes. You'll know they are done when they have browned nicely and feel firm to the touch. Allow to cool for a few minutes before removing from pan.
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