Chopped fresh veggies, eggs, and delicious cheese meet in these easy, light, and delicious breakfast “muffins” which provide plenty of protein and flavor in manageable portions, perfect for a busy family!
I was so ready to start getting into my fall recipes – my fall everything really – when September rolled around. Especially since we’ve been blessed over here on the east coast with some cooler temperatures this week. But of course, my garden decided to go into overdrive and I have baskets and counters full of fresh summer produce!
My tomato plants have been especially productive. After getting a few here, a few there, now I have a whole basket of tomatoes that I need to put to use before they go. Fortunately, I also have some pretty great recipes for tomato sauce and tomato soup – which I’ll share with you soon, in case you guys are also dealing with really, really happy tomato plants.
I have tomatoes finding their way into just about everything. They’re not just showing up as the star, like they did in my Couscous and Goat Cheese Stuffed Tomatoes earlier this week, but they’re getting chopped into salads and omelets and over pasta and into these delicious little breakfast frittata muffins.
Back when I was hitting Starbucks on the regular, I used to love grabbing their little sous vide egg bites. They were packed with cheese and protein and two of them would give you just enough. You felt like you’d eaten a good meal, but you had energy and didn’t feel dragged down by it. And they were just the size of a small muffin.
I like a good frittata, but it’s easy to go overboard with one of those. You load them up with too much of everything and take too big a slice and then you’re just dragging. These are light and fluffy and filled with good things. They’ll fill you up but not enough to slow you down. And they’re packed with protein and nutrients, besides.
Because defending against COVID-19 and the COVID 19-pounds is a major effort around here!
[lt_recipe name=”Breakfast Veggie Frittata Muffins” summary=”Chopped fresh veggies, eggs, and delicious cheese meet in these easy, light, and delicious breakfast “muffins” which provide plenty of protein and flavor in manageable portions, perfect for a busy family!” servings=”12″ total_time=”30″ print=”yes” image=”https://homefrontcooking.com/wp-content/uploads/2020/09/Breakfast-Veggie-Frittata-Muffins-1340-1024×683.jpg” ingredients=”8 eggs;1/2 cup milk;1 1/2 tsp Italian seasoning;1/4 tsp salt;1/4 tsp black pepper;1/2 cup Parmesan cheese, shredded;4 oz goat cheese, crumbled;1/4 cup spinach, finely chopped;1/4 cup arugula, finely chopped;1/4 small red onion, finely chopped;1/4 cup grape tomatoes, finely chopped;2 tbsp fresh basil, finely chopped;2 slices bacon, cooked, drained, and crumbled” ]Preheat your oven to 350F.;Chop all the things that need chopping. There are a lot of veggies and herbs that need to be finely chopped for these muffins.;Beat eggs, milk, Italian seasoning, salt, and pepper in a medium bowl until well blended. Mix in the cheeses, spinach, arugula, and red onion, and mix well.;Spray 1 12-cup muffin tin generously with cooking spray. Ladle egg mixture into each cup until they’re about 3/4 full. Sprinkle with basil and tomatoes and any remaining cheese.;Bake 20-22 minutes, or until the eggs are set. Run a small spatula around each cup to loosen the frittatas. They should pop out fairly easily.;Let stand 5 minutes before serving. Enjoy![/lt_recipe]
I also add a sprinkling of fresh chives to mine when I dish them up.
Two is usually good for me. My husband will eat four or five of them {it must be because he’s tall, because no matter how much he eats, he’s still lean and lanky} and Marcus will enjoy one or two, depending on how many Cheerios and bananas he’s eaten beforehand.
Happy Wednesday, all!
