Curried Beef, Broccoli Slaw, and Mushroom Muffin Frittatas
It’s no secret that I love frittatas. They’re even better in mini form ‘cause you can serve them as finger food at a party or store them in the fridge for a quick snack or breakfast on the go. Mini frittata muffins can be made with whatever you have lying around, just like regular sized frittatas. Try it out!
Servings: 36
Ingredients
- 1 tablespoon coconut oil
- 1 onion diced
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 pound cremini mushrooms thinly sliced
- 1 pound ground beef
- 1 tablespoon curry powder
- 1 bag broccoli slaw
- Coconut oil spray
- 20 large eggs
- 6 tablespoons coconut flour optional, if you don't want your frittatas to be too moist add this!
Instructions
- Preheat the oven to 375°F and start chopping and slicing your veggies.
- Heat up the coconut oil in a large cast iron skillet over medium heat. Once the pan is hot, throw in the onions with some salt and pepper and sauté them until they are soft and translucent.
- Next, add the mushrooms (with some more salt and pepper) and cook them until the liquid evaporates.
- Toss in the ground beef and cook until it's no longer pink. Season the meat mixture with curry powder and add more salt and pepper to taste.
- Add the bag of broccoli slaw to the pan and mix everything until the slaw is softened.
- While the slaw is softening, put cupcake liners (or silicone baking cups which I recommend more!) in your cupcake tins. Once the liners are in the tins, spray them with coconut oil if you're using paper. Skip the oil spray if you're using parchment muffin liners or silicone baking cups.
- Divide the filling into each muffin liner.
- Crack the eggs into a large bowl and whisk in the coconut milk and a healthy sprinkle of salt and pepper. If you want to add coconut flour, add it in now.
- Ladle the egg mixture into the muffin tins, making sure the liquid only reaches ¾ of the way to the top. The muffins puff up during cooking so you don’t want to fill them to the brim.
- Pop the trays into the oven for 15 minutes then rotate the trays and baked them for 6 additional minutes. You know the muffins are done when they rise up to the top and are springy to the touch when you pat the surface. I let the muffins sit in the pan for a few minutes and then I cooled them on a wire rack.
- These muffins can be served warm, room temperature, or cold right out of the fridge. I know I’m beating a dead horse, but frittatas really are awesome!
Nutrition
Calories: 82kcal | Carbohydrates: 2g | Protein: 6g | Fat: 5g | Fiber: 1g | Sugar: 1g