Make-Ahead Mini Frittatas

Breakfast is a challenge when trying to eat clean and healthy.  It is difficult to find time to make a healthy meal first thing in the morning, especially before the first cup of coffee.  I typically eat the same breakfast: Fiber One Original, bran flakes (Trader Joe’s), and unsweetened vanilla almond milk.  But I know I need to branch out and eat a breakfast with fewer carbs and more protein, so I made these mini frittatas (could also be called egg muffins).

2 on the Left: Whole eggs, black beans, spinach, mozzarella; 2 on the Right: Egg whites, black beans, spinach

These are very simple, nutritious, and can be made ahead and enjoyed the whole week.  I made 2 kinds – one for Todd, and one for me. Here are the recipes!

Whole Egg Mini Frittatas

• 12 eggs
• 2 Tbsp skim milk
• 1/2 can black beans, drained and rinsed
• 1 1/2 c. fresh baby spinach, chopped
• 3/4 c. shredded mozzarella
• Salt and pepper
• Nonstick Spray

Egg White Mini Frittatas

• 12 egg whites
• 2 Tbsp skim milk
• 1/2 can black beans, drained and rinsed
• 1 1/2 c. fresh baby spinach, chopped
• Salt and pepper
• Nonstick Spray

For each kind, spray a 12 cup muffin tin.

Add in a spoonful of black beans, then a small handful of spinach to each muffin cup.

Next, in separate bowls, whisk the eggs/egg whites with the milk and season with salt and pepper.

Pour the egg mixtures over the spinach and black beans, filling the cups about 3/4 way full.

 

For the whole egg version, top with mozzarella.

Preheat the oven to 350 and bake each for 15 minutes (the egg white version may take closer to 20 minutes, depending on your oven).

Let cool for a few minutes, then slide out – use a butter knife to help separate from the edge of the pan if needed.