Make a batch of these mini frittatas on Sunday night for an entire week’s worth of healthy breakfasts. Pair a few with oatmeal or yogurt and fruit for a complete breakfast, or grab a couple for a protein-packed afternoon snack.
A little feta or goat cheese adds a finishing touch, but if you’re dairy-free, skip the cheese and use a dairy-free pesto.
- Cooking spray
- 18 cherry tomatoes, quartered
- 1/4 cup (60 ml) feta or goat cheese
- 6 large Eggland’s Best eggs
- 2 tablespoons (30 ml) milk
- 1 1/2 tablespoon (22.5 ml) refrigerated pesto
- 1/2 teaspoon (2.5 ml) kosher salt
- 1/4 teaspoon (1.25 ml) freshly ground black pepper
Preheat oven to 350°F. Coat a 24-serving mini-muffin pan with cooking spray. Evenly divide the quartered tomatoes among the muffin cups, and top each with 1/2 teaspoon feta or goat cheese.
Crack eggs in a large, glass measuring cup or bowl. Add milk, pesto, salt and pepper; whisk to combine. Divide mixture evenly among muffin cups.
Bake at 350°F for 10 minutes or until the muffins are set. Cool for 2–3 minutes; remove the muffins from the pan and cool on a wire rack.
Serves: 24 | Serving Size: 1 egg bite
Nutrition: Calories: 24; Total Fat: 2g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 44mg; Sodium: 34mg; Carbohydrate: 1g; Dietary Fiber: 0g; Sugar: 3g; Protein: 2g