Healthy breakfasts have been on my mind a lot lately. I have been working on quite a few new breakfast recipes for the blog. I have also been trying to shake things up at home with some new breakfast ideas since the new school year started. I even talked with Mark Forrest on BBC Radio about healthy breakfasts a few days ago.
I would love to hear from you about how you keep breakfast healthy and interesting – please do speak up in the comments section.
In the meantime, these muffin breakfast frittatas were a hit at home. I made these with some (leftover) roasted courgette and pancetta but any vegetable, meat or fish would work (as well as cheese for those of you who eat dairy). My kids brainstormed some combinations they would like, so next up will be peas + spinach and potatoes + salmon. I made them for breakfast but they would also work well in a lunchbox or as a snack on the go.
Breakfast Muffin Frittatas
salt and pepper
whatever fillings you fancy – I recommend about 2 cups of vegetables and 1 cup of meat or fish – prepped and chopped
ghee or oil
Makes 12 muffin frittatas
Preheat your oven to 170°C/325°F/gas mark 3. Grease a muffin tin or silicone muffin tray with a bit of ghee or oil.
In a large bowl, beat the eggs until frothy and season with salt and pepper. Mix in your chosen fillings, then distribute into the muffin tin sections.
Bake for 20 minutes, then allow to cool for a few minutes before removing the frittata muffins from the muffin tin.