When I used to work full time, mornings were very hectic and consisted of getting ready for work (dressing and preparing lunches) as well as prepare the children for the day with school bags and after-school care items to consider. This meant I had very little time for anything else in the morning, which meant that sitting down at the dining table to enjoy a healthy breakfast was a non-existent concept as our family was hurrying out the door to start the day.
I came up with this recipe so that my husband and I could enjoy a healthy, savoury breakfast on the go. When prepared in advance (I would make this on a Sunday evening to last us until Thursday), it can help you avoid succumbing to the greasy, unfulfilling and expensive fast food breakfasts in the morning – simply reheat for less than a minute in the microwave. Having said all this, these frittatas are just as enjoyable when baked fresh and ready to consume straight away.
Prep and Cooking Time – 25 minutes | Serves – makes 8 portions
Step 1. Pre-heat oven to 180⁰C and grease a muffin tray with extra virgin olive oil spray.
Step 2. Dice bacon rashers and mushrooms, as well as finely chop spinach leaves and place in all in a bowl.
Step 3. Add all the eggs and egg whites into the bowl then season with salt and pepper in accordance to your taste prior to mixing all the ingredients together. Ensure all the ingredients are mixed well in the bowl.
Step 4. Divide the egg mixture amongst the moulds of your muffin tray and fill to the top.
Step 5. Place the muffin tray into the oven and cook for 20 minutes. Once cooked, place on a wire rack to cool before storing or serving.
NOTES AND VARIATIONS
I would strongly suggest using the bendable, silicon based muffin trays when making these frittatas – they make it a lot easier to remove!
Also, you can create your own filling combinations to vary your breakfast frittatas – corn + broccoli + ham and tomato + ham + cheese are just two combinations I can think of on the fly. You are only limited by your imagination 🙂