Tag Archives: breakfast

Holistic Meals for the Family: Veggie and Bacon Mini Frittatas

Another recipe from the Doc’s wife!

I am not the best about making and eating nutritious, good breakfasts for myself. I got into the habit of just making our son’s eggs or quinoa breakfast, and not making anything for myself until lunch. In an effort to reform that and make something the Doc would enjoy too, I experimented with making mini frittatas, and have worked out a little recipe along the way! Now, in our home, we call these “egg cups” because that is what our 2.5 year old wants to call them. But Fancy Nancyhttps://www.amazon.com/Fancy-Nancy-Jane-OConnor/dp/0060542098 would call them mini frittatas, I think. So let’s call them that.

Veggie and Bacon Mini Frittatas

 

Ingredients:

1 medium onion, diced

2 cups of broccoli, diced

2 cups of kale (or spinach), chopped

1 pound of bacon, cut into 1/2 inch pieces while uncooked

16-18 large eggs

1/4 tsp salt, optional

1/8 tsp pepper, optional

1 1/2 cup shredded cheese, optional

cupcake/muffin liners

 

Makes about 18 servings

 

Preparation:

Cut bacon strips into 1/2 inch pieces – kitchen shears make this simple. Fry bacon until crispy and set aside. Strain bacon fat into a mason jar, and return about 1/3 cup back to your sautee pan. (Yes! I am a bacon fat user and saver. The pastured porkhttp://livestockfirstranch.squarespace.com/pastured-pork/ that we use is  worth it, but not cheap. I intend to use all of its “beyond organic” goodness! In a balanced, nutritious diet, Dr. Dodge and I “heart bacon”http://holisticsquid.com/i-heart-bacon/ just like the Holistic Squid. If saving bacon fat isn’t your thing, I suggest a high quality coconut oil.) To the bacon fat, add your diced onion and broccoli and sautee till tender. Add kale when the onions and broccoli are almost done. Toss bacon pieces back in and turn off the heat. I use a full muffin tin and a half tin, because that’s what I have. This will make about 18 servings. if you want a dozen, back off the broccoli, kale, and eggs a bit.

Line the muffin tins with cupcake liners – I like these unbleached liners https://www.amazon.com/If-You-Care-Unbleached-60-Count/dp/B000FAIR96I can find at Market Street. Add about 1/4 cup of the veggie and bacon mixture to each cup. Add whisked eggs to fill about 4/5ths of the liners. Bake at 350 degrees Farenheit for 20 minutes.

I don’t add salt and pepper – each ingredient is very flavorful. But add it if you want! I also don’t add cheese, but would during pregancy to bulk up the protein count!

To store for a week’s worth of breakfast, we place them in a shallow glass dish, cover them, and keep them in the fridge! You could certainly wrap them in aluminum foil and freeze them individually as well. Pop them back in the oven or toaster oven in the morning, and you are all set! Enjoy!