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Turkey Bacon Frittata Muffins

Orange Icon  Turkey Bacon Frittata Muffins

Orange Icon  Turkey Bacon Frittata Muffins

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Submitted by: Melissa Pruitt

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Servings: 4

Breakfast, brunch, or dinner! We ate this for dinner tonight and as the kids said "mmmm mmmmm mmmmmm!"

  • 1 tbs. coconut oil, raw, extra-virgin, organic
  • 3 tbs. onion, white, organic
  • 3 tbs. mushrooms, white, organic
  • 3 tbs. bell pepper, green, fresh, organic
  • 6 turkey bacon, nitrate-free organic
  • 4 egg, omega-3, cage-free, organic
  • 1 tbs. milk, full-fat, raw, grass-fed or pastured cows, organic
  • garlic powder, organic to taste
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • 1 tbs. tomatoes, diced, fresh, organic
  • 1/2 c. cheddar cheese, sharp, raw, organic
  • 1 bch. parsley, fresh, organic

Preheat oven to 375˚F. Grease 4 cups of muffin tin with coconut oil.

Heat 1 tablespoon of coconut oil in a skillet over medium heat. Saute onions, mushrooms, and bell pepper until water from mushrooms has evaporated but the vegetables are still semi crisp. Remove from heat.

Place 1/2 slice of turkey bacon at the bottom of each muffin cup. Wrap muffin cups with one whole piece of turkey bacon until the sides are covered (it's OK if they aren't flush with the pan... just make a circle with the turkey bacon).

Beat 4 eggs with milk, garlic powder, salt, and pepper. Gently fold in vegetable mixture, diced tomatoes, and cheese. Pour egg mixture into muffin cups (it's OK if it goes on the outside of the turkey bacon).

Cook for about 20-25 minutes, until eggs are set. Sprinkle with parsley. Serve warm.