Mini Frittata Egg Bites | Three Ways
These keto friendly mini frittata egg bites are hands down the best breakfast meal prep recipe for when you’re on the go. 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!
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.