Mini Breakfast Frittatas

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My boys are on the go this summer. Between part-time summer jobs, summer camps, and volunteer activities, we seem to be busier now than during the school year.

These delicious nutrient-dense mini frittatas are a great idea for breakfast on the go, as well as a great alternative to the fast food drive-thru. I round out their breakfast with some fresh fruit and toast.

The addition of quinoa cranks up the nutrition in these mini frittatas. Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, potassium, calcium, vitamin E, and fiber. It is also one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids.

The recipe is easily adaptable. You can substitute the pork with diced ham, or bacon. You can add different veggies, or substitute the broccoli with spinach. Just play around until you find a combination you like.

Make a batch ahead of time, and keep them in the fridge, then pop one in the microwave for  25-30 seconds, and you’re good to go. Of course my “always hungry” boys eat two, but one is quite filling.

Also, check out my recipe for homemade Breakfast Sausage, click here.

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Ingredients:

1 1/2 cups Quinoa, cooked according to package directions
1 1/2 cups (about 1/2 lb.) Breakfast Sausage, cooked and crumbled
1 1/2 cups small Broccoli florets, raw
1 cup Sharp Cheddar Cheese, shredded, plus extra for topping muffin cups
1/2 cup Milk IMG_2355
7 Eggs, beaten
1/2 tsp. Garlic Powder
1/2 tsp. Salt
1/4 tsp. Pepper

Directions:

Preheat oven to 350° F. Line a 12 cup muffin pan with parchment liners, then set aside. Combine quinoa, sausage, broccoli, and cheddar cheese in a large mixing bowl. In a separate medium size bowl, add eggs and beat, then add milk and spices and beat until combined. Add the egg mixture to the larger bowl and combine.

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Fill each muffin cup almost to the top with mixture, top with remaining cheese, then bake for 22-25 minutes. Move to top rack of oven, and broil for 3-5 minutes until cheese melts and is toasted. Remove from oven, remove frittatas from muffin cups and place on wire rack to cool. Once cooled, store in fridge until ready to eat. Keeps in fridge up to one week. Reheat single frittata in microwave for 25-30 seconds.

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Ingredients:

1 1/2 cups Quinoa, cooked according to package directions
1 1/2 cups (about 1/2 lb.) Breakfast Sausage, cooked and crumbled
1 1/2 cups small Broccoli florets, raw
1 cup Sharp Cheddar Cheese, shredded, plus extra for topping muffins
1/2 cup Milk
7 Eggs, beaten
1/2 tsp. Garlic Powder
1/2 tsp. Salt
1/4 tsp. Pepper

Directions:

Preheat oven to 350° F. Line a 12 cup muffin pan with parchment liners, then set aside. Combine quinoa, sausage, broccoli, and cheddar cheese in a large mixing bowl. In a separate medium size bowl, add eggs and beat, then add milk and spices and beat until combined. Add the egg mixture to the larger bowl and combine. Fill each muffin cup almost to the top with mixture, top with remaining cheese, then bake for 22-25 minutes. Move to top rack of oven, and broil for 3-5 minutes until cheese melts and is toasted. Remove from oven, remove frittatas from muffin cups and place on wire rack to cool. Once cooled, store in fridge until ready to eat. Keeps in fridge up to one week. Reheat single frittata in microwave for 25-30 seconds.

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