Frittata Muffins

Frittata Muffins

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Recipe by Course: Breakfast


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  • 1 pound grass fed ground beef

  • 2 Tablespoons butter

  • 1 cup onion, finely chopped

  • 1 bell pepper, chopped

  • 1 cup kale, spinach or arugula, finely chopped (fresh or frozen and drained)

  • 1 bunch fresh cilantro, finely chopped

  • 12 eggs, beaten

  • 1/4 cup water

  • Pink Himalayan salt and pepper to taste

  • 1 Tablespoon sunflower seeds, ground

  • 1 Tablespoon hemp seeds

  • Coconut oil or butter to grease silicone muffin pans


  • Preheat oven to 350 degrees
  • Pan fry beef, season with salt and pepper, set aside
  • In a small frying pan, on low to medium heat sauté the onions for 2-3 minutes in 2 Tablespoons butter
  • Add the peppers and sauté another 2-3 minutes
  • Stir in the spinach, kale or arugula
  • Shut the burner off and then stir in the fresh cilantro
  • In separate bowl mix eggs, water and salt u0026 pepper
  • Add the beef, seeds and vegetables to the egg mixture and stir well
  • Spoon into muffin pans until almost full
  • Bake for 15-18 minutes for mini muffins and 25-30 minutes for full size muffins


  • Yields 24 mini muffin bites and 9 full sized muffins.
  • Serve the mini muffin bites as an appetizer or snack.
  • The full sized muffins are a great breakfast for home or on the go.
  • These are the perfect accompaniment to a nice hot bowl of soup.

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Posted on

June 10, 2014