Vcoletto Posted January 14, 2016 Share Posted January 14, 2016 So I came up with this utterly amazing breakfast plan that I just have to share. I don't have much time in the morning to make breakfast or eat breakfast at home. Pre whole30 my breakfasts consisted of a bagel with cream cheese and deli turkey. Every. Single. Day. I substituted my bagel with frittata muffins. Before you go crazy on me, the only muffiny part of this is that I use a muffin pan. I whisk eggs with veggies, put them in the muffin pan, bake at 375 for about 25 minutes, and take my mini frittatas in to work where I eat them with compliant pico de gallo and a dipping sauce. I'm only on Day 3, but my breakfast is soooo delicious! So much better than the bagel. The first batch I made, I added sauteed spinach and onions to the eggs and had them with the delicious ranch recipe from the Whole30 book (except I substituted a ton of dill as the fresh herb, I cannot get over how amazing healthy sauces can be!) Tonight I experimented a bit and added a tad of coconut milk to the eggs, sauteed spinach, onions, garlic, scallions, and tomatoes and am planning on having them with the roasted red pepper sauce I made for dinner (which is also to die for). I seriously can't get over how delicious all my meals have been and have (yet) to miss burgers, fries, pizza, and pasta. Happy eating Link to comment Share on other sites More sharing options...
realfoodwithdana Posted January 14, 2016 Share Posted January 14, 2016 Love this idea! Sounds like it would be great with some Tessemae's hot sauce or guacamole on top too Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted January 14, 2016 Administrators Share Posted January 14, 2016 Egg muffins or mini frittattas are extremely popular and definitely fully approved! Link to comment Share on other sites More sharing options...
NorthernLilly Posted January 18, 2016 Share Posted January 18, 2016 Glad I saw this, was thinking of some new combos for my egg muffins I'm going to make today. I ate my first batch with homemade ketchup. My second batch, I didn't overcook so I actually didn't add any kind of condiment. However, I'm liking the idea of roasted red pepper sauce or something on there, mmmm. As for your ranch comment, I add dill to that recipe too - so yummy! Link to comment Share on other sites More sharing options...
Vcoletto Posted January 19, 2016 Author Share Posted January 19, 2016 I also saw a recipe where you wrap prosciutto around the tin and then pour the egg mixture, so it's a prosciutto wrapped muffin! Definitely gonna try that one next. Also, glad to report that I'm on Day 8 and couldn't be happier with myself in almost every aspect of my life Link to comment Share on other sites More sharing options...
akmomma84 Posted January 26, 2016 Share Posted January 26, 2016 I used the "muffin" idea the first week I started, but the clean up was terrible. So this time around I just made a 9x13 pan of my egg deliciousness and it's much easier. The squares hold their shape well and are still easily eaten on the way to work or at my desk. Link to comment Share on other sites More sharing options...
Jorogers Posted January 27, 2016 Share Posted January 27, 2016 This is a wonderful way to have breakfast on the road! Link to comment Share on other sites More sharing options...
SusanB. Posted January 27, 2016 Share Posted January 27, 2016 Does anybody have any ideas for making single serving egg cups/fritatta/crustless quiche/procuito-wrapped veggies and eggs (to me, these are all the same more or less) that WON'T be rubbery when I reheat them? I have made so. many. batches. I have to eat breakfast at the office, and we have a toaster oven so I reheat with that instead of the microwave. But to this day, I can not make something that I find edible. I gave up and started making Nom Nom Paleo's spicy tuna cakes - which are awesome - but I'd love to conquer the veg/egg cups for some variety. Link to comment Share on other sites More sharing options...
Vcoletto Posted January 27, 2016 Author Share Posted January 27, 2016 Does anybody have any ideas for making single serving egg cups/fritatta/crustless quiche/procuito-wrapped veggies and eggs (to me, these are all the same more or less) that WON'T be rubbery when I reheat them? I have made so. many. batches. I have to eat breakfast at the office, and we have a toaster oven so I reheat with that instead of the microwave. But to this day, I can not make something that I find edible. I gave up and started making Nom Nom Paleo's spicy tuna cakes - which are awesome - but I'd love to conquer the veg/egg cups for some variety. Link to comment Share on other sites More sharing options...
Vcoletto Posted January 27, 2016 Author Share Posted January 27, 2016 Susan, this is what I've been eating everyday and I don't find that they get rubbery. I usually try to undercooked the frittatas muffins just a bit, I nuke them in the microwave in the mornings at work and then add a mayo-based/fat-based sauce and salsa. Perhaps it's the addition of the sauce and salsa that "masks" the rubberiness? I've done the ranch, a tzazoki sauce, cauliflower based benchamel sauce and paired those with regular salsa and mango salsa so far. I also occasionally add half an avocado as well. I prepare the sauces over the weekend to have them for the week. So not only am I getting a good serving of healthy fats, the fats help the muffins in terms of flavor change and in adding moisture to them as well. Hope this helps!! Link to comment Share on other sites More sharing options...
pintchow Posted March 18, 2016 Share Posted March 18, 2016 What about a Spanish tortilla - basically thinly sliced potato (I'd use sweet potato), slow cooked with sliced onions, then mixed with a few beaten eggs..let it hang out in a frying pan, low and slow until just firm...Cut into wedges to be eaten cold or warm. I'd think muffin-size would dry out quicker...in thicker wedges, less so... For a dressing, Nom Nom Paleo's anchovy caper sauce would work... Gosh, with that moreish sauce, I'd just deconstruct and have boiled eggs and potatoes (hold the onions though)! Link to comment Share on other sites More sharing options...
whole30gal Posted April 13, 2016 Share Posted April 13, 2016 OMG!! I never thought to do this. Granted I am only on day 2. But I know I'm not eating enough for breakfast. How many eggs do you use in a batch??? Link to comment Share on other sites More sharing options...
Vcoletto Posted April 13, 2016 Author Share Posted April 13, 2016 I use 4 or 5 eggs for a 6 muffin tin Link to comment Share on other sites More sharing options...
whole30gal Posted April 13, 2016 Share Posted April 13, 2016 Great! Thanks so much! I am definitely making these Friday night for my busy weekend. Link to comment Share on other sites More sharing options...
hcwren Posted April 17, 2016 Share Posted April 17, 2016 Does anybody have any ideas for making single serving egg cups/fritatta/crustless quiche/procuito-wrapped veggies and eggs (to me, these are all the same more or less) that WON'T be rubbery when I reheat them? I have made so. many. batches. I have to eat breakfast at the office, and we have a toaster oven so I reheat with that instead of the microwave. But to this day, I can not make something that I find edible. I gave up and started making Nom Nom Paleo's spicy tuna cakes - which are awesome - but I'd love to conquer the veg/egg cups for some variety. I saute' veggies and put them in a 9 x 13 glass pan and then pour my eggs over it; bake for 15-20 minutes and cut into single servings to eat for breakfast for the week. I heat them up each morning and they are never rubbery. Same idea, just not as thick as the 'muffin' shape, so they heat up nicely. Hope that helps. Link to comment Share on other sites More sharing options...
Chellie Posted May 14, 2016 Share Posted May 14, 2016 I make a frittata with 6-7 eggs and all the veg I can fit in my saute pan. Coconut milk plus some water, salt and pepper. 40 min in a 375 oven. I eat the slices cold. I thought I wouldn't like it cold, but it's definitely better than micro-rubbery! I tried the muffin thing and it was just too much trouble to clean the tins. The prosciutto muffins, though, are awesome. I just don't often stop at the deli counter anymore. Link to comment Share on other sites More sharing options...
Karen_Suep Posted May 14, 2016 Share Posted May 14, 2016 I make a frittata with 6-7 eggs and all the veg I can fit in my saute pan. Coconut milk plus some water, salt and pepper. 40 min in a 375 oven. I eat the slices cold. I thought I wouldn't like it cold, but it's definitely better than micro-rubbery! I tried the muffin thing and it was just too much trouble to clean the tins. The prosciutto muffins, though, are awesome. I just don't often stop at the deli counter anymore. I use parchment paper liners and it's amazingly easy to clean. PLUS you get less stuck to the liner. Best. Thing. EVER! Link to comment Share on other sites More sharing options...
GlennR Posted May 14, 2016 Share Posted May 14, 2016 I make a frittata with 6-7 eggs and all the veg I can fit in my saute pan. Coconut milk plus some water, salt and pepper. 40 min in a 375 oven. I eat the slices cold. I thought I wouldn't like it cold, but it's definitely better than micro-rubbery! I tried the muffin thing and it was just too much trouble to clean the tins. The prosciutto muffins, though, are awesome. I just don't often stop at the deli counter anymore. You can try silicone muffin pans. They're nonstick and much easier to clean. Link to comment Share on other sites More sharing options...
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