Broccoli Bacon Mini Frittatas (Whole30 & Paleo)

These Broccoli Bacon Mini Frittatas are a simple but delicious addition to your make-ahead breakfast rotation. Directions included for mini loaf pans, large loaf pans, and muffin tins. Whole30, paleo, low-carb, dairy-free, easy to make, good food!

Author: Project Meal Plan

Meal Type: Breakfast

Cuisine: Italian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 Servings

Calories: 369 kcal per serving

Ingredients

8 - eggs
2 tablespoons - coconut cream
1 tsp - garlic powder
½ tsp - onion powder
½ tsp - dried oregano
¼ tsp - salt & pepper
6 pieces - no sugar added bacon
1 cup - broccoli florets

Instructions

Preheat the oven to 350F. Grease four (6 x 3.5 inch) mini loaf pans using bacon grease or cooking spray. Divide chopped broccoli and bacon evenly between each of the four loaf pans. Blend the eggs, cream, and spices together in a blender or Nutribullet for best frittata texture. Pour the eggs mixture over the bacon and broccoli, dividing it evenly between the four loaf pans.
Bake the mini frittatas for 12-15 minutes, removing from the oven as soon as the centers are no longer jiggly (if these are for meal prep, just barely undercooked is okay – they will cook a little more when reheated). For muffin pan sized mini frittatas, follow the same instructions but cook for 8-12 minutes. For a normal (8.5 x 4.5 inch) loaf pan size frittata, follow the same instructions but cook for 25-35 minutes. Keep in the refrigerator for up to 4 days.
Reheat in the microwave on high for about 60 seconds, or until hot and steamy. If reheating individually, wrap the frittata in a paper towel while microwaving. If reheating as part of a meal, remove any berries or raw produce from the container, then microwave with the lid loosely covering for 60-90 seconds until entire meal is hot.

Nutrition