Super Easy Paleo Frittatas

I normally live on a breakfast of toast with banana and peanut butter, or cereal, or a breakfast sandwich. None of which are Paleo! So I needed to find a new breakfast idea that I could also eat on the go, because I always eat in my car on the way to work (oops #imalwaysonthego). Frittatas seemed perfect, and I knew if I made them in my Pampered Chef brownie pan they would be small enough to be portable. These can easily be made with non-Paleo ingredients (cheese…) but there are also tons of Paleo veggie and meat options too. Let me know what ingredients you use!


Super Easy Frittatas

  • Servings: 12 mini frittatas
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  • 12 eggs
  • 1/2 cup milk (I use unsweetened almond for Paleo)
  • 1 tbsp olive oil
  • Spinach and tomatoes (or any ingredients you like!)

1.) Preheat oven to 375 F. Whip up eggs in a bowl with milk.

2.) Heat olive oil over medium heat and add any ingredients you would like until cooked. I wilted a small bag of spinach and added sliced Roma tomatoes and Italian seasoning. I want to try broccoli and sausage, or bacon, peppers and onions, or…so many options!

3.) Add cooked ingredients to the bowl of eggs. Mix together and pour into oiled (I used olive oil on a paper towel) muffin/brownie tin or baking dish. Bake for 20 minutes or until egg is firm.

**When they first came out of the oven, they were all puffed up over the top of the brownie wells (you can see it in the top picture). But by the time they cooled they had sunk back down. I bagged 6 servings of 2 frittatas and have been grabbing a bag each morning for breakfast; I heat them for 1 minute and they’re delicious!


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