Paleo Frittata Muffins … also low carb/keto!
Jump to RecipeThese paleo frittata muffins are a great way to work in a lot of vegetables and it is a high protein, healthy meal that will last for days. These are super easy to make! A batch makes 12 muffins…I usually take 3 in my lunch and leave 2 for Massimo’s lunch (although he usually only eats one). You can make these any way you like, but the specifics are in my recipe below!
Quick Note about baking these:
The frittata muffins stick, so I highly recommend using a silicone muffin tin
Make these paleo frittata muffins your own!
You could substitute anything you like! Asparagus, spinach, zucchini, kale…all of these would work. You could omit the cheese or change it to be goat cheese or whatever you like. Use whatever is in your fridge!
I used bell pepper, mushrooms, arugula, summer squash, green onions, ham and cheddar cheese in this recipe.
The only way you could mess these up is by adding too much of the vegetable mixture (I’ve done this!). I love to throw as many vegetables as possible in my recipes, but there is such a thing as too much so stick to my measurements for a good texture and taste.
I hope you and your kiddos enjoy these frittata muffins! Have them ready for a quick and nutritious breakfast, pack them in your lunch, or eat them as a snack!
Paleo, low carb, and toddler approved! You can substitute any veggies and change or omit the cheese and protein as you desire.
- 8 eggs beaten
- 2-3 slices ham
- 1/3 cup cheddar cheese, grated
- 1/4 cup mushrooms, chopped
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup yellow summer squash, finely chopped
- 2 green onions, chopped
- 1/3 cup arugula, packed
- 1/4 tsp salt, plus a few dashes in the eggs
- 2 tbsp milk, optional
- solidified coconut oil or solidified bacon fat for greasing the muffin tin
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Preheat the oven to 350 degrees F.
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Chop all the ingredients (except the eggs) and combine in a medium mixing bowl.
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In a smaller bowl, beat the eggs and add a dash of salt. Pour the eggs over the vegetable/meat/cheese mixture and combine thoroughly.
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If you desire, you can add a couple of tablespoons of milk, or unsweetened almond milk.
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If you aren't using silicone baking cups, grease your muffin tins with solidified coconut oil or bacon fat (to prevent sticking...olive oil won't cut it!).
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Using a 1/4 measuring cup, scoop the egg mixture into the muffins tins. This makes 12 muffins, so just even out as needed.
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Bake for 20 minutes at 350 degrees F, or until eggs are cooked through.
