Keto Frittata Bites
A quick and convenient breakfast
Ingredients
- Olive Oil Spray
- Hot Jalapeño & Habanero Jack Cheese (sliced or shredded)
- Onion, Bell pepper & garlic sauté
- 1 tsp per muffin Ground chorizo or breakfast sausage
- 1 tsp per muffin Grated ham
- 1 tsp per muffin whipped cottage cheese
- 1-2 tsp Tony Chachere’s Original Creole Seasoning
- Salt, black pepper, Italian seasoning to taste
- Garlic powder
- Parsley
- Onion powder
- 1 Tbsp heavy cream
- 1 tsp shredded cheese (Fiesta blend or cheddar)
Instructions
Sauté – Minced onion, green or red bell pepper, minced garlic cooked on low – medium heat in a skillet or any frying pan. If you want to use bacon fat as your oil, then that’s fine. It all depends on your individual taste. But you can use butter, avocado oil or olive oil. It’s up to you. If you wish you can also add minced mushrooms to your sauté. The sauté can be made ahead of this recipe such as the day before and refrigerated. I always try to have a sauté made for this or other recipes.
You will need a 12-cup muffin pan. It can be metal or silicone. But use a cookie sheet under the silicone muffin pan since it will be difficult to hold when it’s hot and full. You will also need a pastry brush, whisk, bowl, measuring spoons, a small spoon and a small grater for the ham.
Spray olive oil into a 12-cup muffin pan. Spread oil along the inside of the muffin cups with the pastry brush. If you are using the sliced jalapeno/habanero cheese, then tear 1/4 of a slice and break that up into 2 to 3 pieces per cup as shown in picture. Then put 1 tsp of onion/bell pepper sauté into each cup. Then add 1 tsp of ground chorizo or breakfast sausage per muffin cup. Add 1 tsp of grated ham in each cup.
Then 1 tsp of cottage cheese in each muffin cup. Then crack 7 to 8 eggs into a bowl. Whisk and add seasonings to your taste. Then add 2 to 3 tbsp of heavy cream (if you use 7 eggs then only add 2 tbsp of cream).
Pour egg mixture slowly into each cup. But don’t fill it all the way to the top at first. Just leave about 1/4 to 1/2 inch space at the top of each cup to make sure you have enough egg mixture to spread evenly. Then distribute the rest of egg mixture if you have any left. If egg mixture doesn’t go all the way to the top rim of muffin cups, then you can leave it as is or you can add more whisked egg. I would suggest that you leave a tiny bit of space at the top to add about 2 tsp of shredded cheese.
Place in a 400 F degree oven for 20 to 30 minutes until lightly browned. If refrigerated the egg muffins will last 4 to 5 days. To reheat, place in microwave for 30 seconds. They can be frozen. To reheat just cut them in half and cover with a moist paper towel and place in the microwave for 40 to 50 seconds.
