Whole30, Paleo, Low Carb, Keto-Friendly
Are your mornings hectic getting the kids ready for school or daycare, or maybe just making you get to school or work on time because you haven't figured out daily routines yet? There you are sitting at your desk at work hungry because you didn’t eat breakfast so you grab that donut or cookie in the breakroom. Or the parent guilt has been real the last few weeks because the normal routine has changed because life, and breakfast has been gummy bears or whatever the kids can find in the pantry.
No shaming here! We have all been there at some point. You need a quick on-the-go breakfast that can be made in advance. These Frittata Muffins are lifesavers for your busy mornings, and full of nourishing ingredients for your kiddos and you!
Guju Sauce Used: Coconut Indian Sauce
Source of inspiration:
We love a home cooked breakfast but don’t always have the time to prepare it each morning so we’ve created this recipe for Frittata Muffins that can be made once and enjoyed all week long. Our Coconut Indian Sauce is a delicious creamy surprise in each of these tasty and nutrient-dense frittatas!
Servings: 12 muffins
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
- 8 large eggs
- ½ cup plain & unsweetened almond milk
- ½ teaspoon black pepper
- ½ cup shredded carrot
- ½ cup shredded parsnip
- 1 cup steamed broccoli
- ½ jar of Guju Coconut Indian Sauce
- 1 teaspoon sea salt
- Preheat your oven to 350 degrees Fahrenheit.
- Crack the eggs into a bowl and mix well with almond milk, sea salt and black pepper.
- Line muffin tin with parchment or silicone muffin liners.
- Fill each muffin cup with a spoonful of shredded carrot and parsnip.
- Place 2-3 steamed broccoli florets on top of the shredded carrot and parsnip.
- Add a dollop of Guju Coconut Indian Sauce to each muffin cup.
- Pour ¼ cup of the egg mixture into each muffin cup.
- Use the back of a spoon to make sure your veggies are coated by the egg mixture.
- Bake in the oven for 15-20 minutes or until eggs are set and just beginning to brown.
- Remove from the oven and allow to cool for a few minutes before serving.
- Store leftovers in the fridge for up to 1 week.
Notes: You can easily swap broccoli and use cauliflower or use all carrot instead of parsnips in this recipe.
Recipe creation and photography done by Sarah Steffens @sarahsteffens_personalchef