Cheesy 'N Beefy Mini Frittata Muffins
Little 'O wanted a meat and cheese frittata muffin. His wish is my command!
Servings: 12
Ingredients
- 1 tablespoon ghee
- 1 small onion minced
- 1 pound grass fed ground beef
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 tablespoon Arizona Dreaming seasoning or salt-free chili powder
- Coconut oil spray
- 6 large eggs
- 1 tablespoon full fat Greek yogurt
- ½ cup shredded Mexican blend cheese
Instructions
- Preheat the oven to 350°F and melt the ghee in a cast iron skillet over medium heat. When the pan is hot, throw in the onions and sauté them until they are translucent and soft.
- Dump in the ground beef and use your wooden spoon to break it up in the pan. Season everything with salt and pepper. When the beef is no longer pink, add the Arizona Dreaming seasoning and stir everything to make sure it is dispersed evenly.
- Remove the seasoned beef from the skillet and let it cool to room temperature. (You’ll have way more filling than is necessary for 12 muffins but now you’ll have extra cooked protein. Score!)
- While your meat is cooling down, line your muffin tins with cupcake liners and spray with coconut oil spray. I like to place my muffin tins on my open dishwasher door when I spray them because then you don’t get grease all over your counter AND it gets cleaned off when you run the dishwasher.
- Fill the muffin tins more than halfway full with the cooled beef filling. Then, whisk the eggs and yogurt in a separate bowl with some salt and pepper. Ladle the egg mixture into each muffin, filling them up ¾ of the way to the top. At the end, top each muffin with about a tablespoon of shredded cheese.
- Place the muffin tins into the oven and let them bake for 15 minutes. Then, flip the trays around and bake for 8-10 more minutes.
- Remove the muffins from the tin and let them cool on a wire rack for about 10-15 minutes.
Nutrition
Calories: 163kcal | Carbohydrates: 2g | Protein: 11g | Fat: 12g | Fiber: 1g | Sugar: 1g