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Veggie-Packed Frittata Egg Muffins for Cheery Mornings!

Ingredients

  • 1 Tbsp avocado oil plus more to grease the pan
  • 1 large sweet potato peeled
  • 1 small zucchini diced into small cubes
  • 1 large red bell pepper diced
  • 10 pasture raised eggs at room temperature
  • 1/4 cup unsweetened coconut milk
  • 1/4 cup chopped chives
  • 1/2 Tbsp dried mustard powder
  • 1/2 Tbsp dried oregano
  • sea salt to taste
  • 1/2 cup grated cheese of choice

Instructions

  • Preheat your oven to 350 degrees f. and lightly grease a 12 muffin pan with avocado oil.
  • Using a food processor or grater, grate your sweet potato.
  • In a large bowl, whisk together the eggs, milk, chives, mustard powder, oregano, and a good pinch of sea salt.
  • Heat a large skillet over medium heat.
  • Add in 1 tablespoon of oil and once hot, add in your grated sweet potato.
  • Cook stirring occasionally for about 5 minutes. Stir in the zucchini, and bell pepper and continue to cook for 3-4 minutes, until veggies soften a bit.
  • Add cooked veggies into the bowl with the whisked eggs, together with yoir shredded cheese.
  • Stir well to combine.
  • Evenly pour the egg and vegetable mixture into the muffin pan, filling just about 3/4 of each cup.
  • Carefully transfer your pan to the preheated oven and bake for 20-25 minutes or just until egg mixture is set and lightly golden brown.
  • Keep an eye on them as we don't want to overcook the eggs.
  • Set the hot muffin pan on a wire rack to cool for 5 minutes.
  • Serve warm and enjoy!
  • These stay great for up to 3 days in the refrigerator.