To kick off our Whole 30, I made these frittata bites. These are great for breakfast on the go or for a mid-day snack. You can use the base recipe for the frittata and use any combination of veggies you’d like. To reduce waste and make life easier, use leftover veggies in here or use the leftover veggies from this recipe for tomorrow’s dinner.
Once made, you can keep them in the refrigerator for about 4 days and reheat (I like using the bake setting on the toaster oven).
Tip: Reserve unused coconut milk in the refrigerator or in covered ice cube trays in the freezer for future use.
- 8 eggs
- 1/4c coconut milk (save the rest for another use in the freezer)
- Salt & pepper to taste
- 4 slices of left over bacon, crumbled – if none left over, bake bacon in the oven for 15 min at 400F or heat in a skillet)
- 1-2 T scallions or chives, finely chopped
- 1 /2 c grape tomatoes, chopped
- 1/2 c broccoli florets, chopped
- Preheat the oven to 375F
- Beat the eggs, coconut milk, salt and pepper (this is your frittata base)
- Add the crumbled bacon and remaining ingredients
- Optional: Sauté veggies in extra virgin olive oil or place them raw directly into egg mixture.
- Use a ladle and equally divide the mixture into a silicon muffin pan (if you don’t have a silicon muffin pan, grease a regular muffin pan with coconut oil or fat of choice). These should fill at least 3/4 of the muffin cup.
- Bake 20 min or until done, take out, let cool and enjoy or wrap up for tomorrow. Note the silicon muffin pan required 5 minutes longer but came out super easy without greasing the muffin pan.
Other variations: sautéed spinach or zucchini, steamed asparagus, or any other leftovers you have on hand
Below is an updated version I made where I sautéed the broccoli/tomatoes in a frittata pan and then added the egg mixture to it and placed the whole thing in the oven for 20 min.