Thursday, January 24, 2013

Egg Frittata

Planning ahead is crucial in my busy life. One of the ways I plan ahead is to make things in advance and stick them in the freezer. This is just one recipe I do this with. The recipe is flexible enough that you can change up the ingredients with things you have on hand or that caters to your favorite flavors. 

Egg Frittata

  • 12 eggs, whisked
  • 1/2 cup cooked meat of choice (pork sausage, bacon, smoked sausage or any leftover meats, chopped up)
  • 1/2 cup goat cheese crumbles or other grated goat or sheep cheese of choice (optional)
  • 1/2 cup spinach or other green leafy veggie
  • 1/2 cup combination of green/red/yellow peppers and chopped onion
  • salt and pepper to taste
  1. Preheat oven to 350 degrees
  2. Grease muffin tins or ramekins with coconut oil or other good fat. I used a 4 inch "stand alone" quiche paper.
  3. Mix all ingredients together.
  4. Fill ramekins or muffin cups to 2/3rd's full.
  5. Be careful not to overfill as it will overflow.
  6. Bake for 20 to 30 minutes, watching carefully in the last 10 minutes.
  7. The egg cups are done when the middle no longer jiggles when you shake the pan.
I serve this with flax seed muffins and fresh fruit for breakfast or a green salad and fresh fruit for dinner.

This recipe can be changed up in a million different ways. Pick your meat, your veggies and your cheese. Create something special to your own tastes. 
Make these ahead and warm them up for a quick breakfast that you can carry with you or store extras in the freezer for up to a year and reheat in a 350 degree oven for 10 minutes once thawed.

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