Back to School Egg Muffins
When back-to-school energy is in full swing, we love a recipe that can pull double duty. These make-ahead mini frittatas can be enjoyed throughout the week as a speedy breakfast, a lunchbox addition with added protein, or an after school snack. For this dish, we took inspiration from late summer’s harvest of zucchini and tomatoes, but use the recipe as a base to get creative with what you have—swap the goat cheese for feta, or use up leftover cubes of roasted sweet potatoes instead of tomatoes.
PREP TIME
10 minutes
COOK TIME
25 minutes
INGREDIENTS
10
Serves: 12
Ingredients
- Thrive Market Organic Extra Virgin Olive Oil Spray
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1/21/21/2 Yellow Onion, diced
- 111 Zucchini, (medium sized)
- 1/2 cup1/2 cup1/2 cup Grape Tomatoes, quartered
- 888 Eggs
- 2 Tbsp2 Tbsp2 Tbsp Fresh Herbs, minced (like chives, parsley, or basil)
- 2 oz2 oz2 oz Goat Cheese, crumbled (omit for Whole30)
- 1 tsp1 tsp1 tsp Sea Salt, divided
- Ground Fresh Black Peppercorns
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350°F. and coat a 12-cup muffin tin generously with olive oil spray. Heat olive oil over medium-low heat; sauté the onion for about 5 minutes, or until translucent and beginning to turn golden.
- While the onion cooks, grate zucchini on a large box grater, then gently wring in a kitchen towel to remove most of the liquid. (You should have about 1 cup of squeezed zucchini.) Add the zucchini and tomatoes to the pan and sauté an additional 5 minutes, stirring occasionally, or until the tomatoes have softened. Season with ¼ teaspoon of salt.
- Whisk eggs in a medium bowl. Add the cooked vegetables, herbs, goat cheese, remaining ¾ teaspoon sea salt, and a few grinds of freshly cracked pepper; gently stir to combine. Divide the egg mixture evenly using a ¼ cup measuring scoop, filling each tin about three-quarters full. Bake for 20-25 minutes, or until eggs are set and have puffed slightly. Let cool for 10 minutes. To serve, run a knife or spoon around the edge and gently lift each muffin out. Refrigerate leftovers in an airtight container for up to 5 days.
Notes
Original recipe by Nicole Gulotta
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About This Recipe
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Breakfast Coconut Free Gluten Free Grain Free Nut Free Pescetarian Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 28 |
| Fat: | 2 g |
| Carbohydrates: | 2 g |
| Protein: | 1 g |
| Cholesterol: | 4 g |
| Sodium: | 208 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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