Wonderful recipe. Can be made ahead and frozen, can be easily modified with different meats or veggie combo's to mix things up. I'm not a fan of squash and bell peppers, but I shredded them so that neither taste was overpowering and they blended well and combined with the thyme for a taste I really liked. This will become a staple breakfast item for me.

Source: http://blog.stuffimakemyhusband.com/2012/09/meat-a

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INGREDIENTS

6 egg
1/4 cup Coconut Milk
2 ounces Ground beef ; May use bacon, ham or sausage
2 Scallions ; sliced
1/4 cup Yellow Squash ; shredded
1/4 cup Red bell pepper
1/2 teaspoon Thyme
1/4 teaspoon Salt
Black pepper ; to taste

Servings

INSTRUCTIONS

Preheat oven to 350 F

If using uncooked meat, cook in a skillet until done; all pink should be gone from ground meat, bacon should be crisp. Drain and set aside.

Saute the vegetables along with the scallions and thyme in a bit of oil or cooking grease until just starting to soften. Set aside with the meat.

Beat the eggs with the coconut milk, salt, and pepper, then add the meat and vegetables. Evenly distribute the mixture among 6 greased muffin cups.

Bake for 15-20 minutes or until the center is solid. Let cool before eating. Can be frozen.

Make-ahead directions: Flash freeze by setting the mini frittatas on a baking sheet overnight. The next day, individually wrap them and store in a freezer bag. Microwave for a couple minutes on high when ready to eat.

NOTES

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Meat and Veggie Mini Frittatas

6  egg 
1/4 cup Coconut Milk 
2 ounces Ground beef May use bacon, ham or sausage
2  Scallions sliced
1/4 cup Yellow Squash shredded
1/4 cup Red bell pepper 
1/2 teaspoon Thyme 
1/4 teaspoon Salt 
  Black pepper to taste

Preheat oven to 350 F
If using uncooked meat, cook in a skillet until done; all pink should be gone from ground meat, bacon should be crisp. Drain and set aside.
Saute the vegetables along with the scallions and thyme in a bit of oil or cooking grease until just starting to soften. Set aside with the meat.
Beat the eggs with the coconut milk, salt, and pepper, then add the meat and vegetables. Evenly distribute the mixture among 6 greased muffin cups.
Bake for 15-20 minutes or until the center is solid. Let cool before eating. Can be frozen.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (70g)
Recipe Makes: 3 Servings

Calories: 86
Calories from Fat: 62 (72%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 4.7g	23 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.2g
Cholesterol 12.9mg		4 %
Sodium 18.9mg		1 %
Potassium 176mg		5 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 1.7g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 86

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