Frittata muffins are one of my most depended upon meals to prepare in advance. They are basically eggs, a great source of highly absorbable protein and important nutrients, and whatever other ingredients you have available to add in. I made these ones for my family so I wanted them to be as filling and enticing as possible. The eggs are mixed with sweet potato for some density and complex carbohydrates, thyme and red onion for flavour and tomatoes for some extra vitamins. A salty cheese like feta and a wrapped piece of alder smoked maple bacon makes it seem more like fun food than healthy food. Once they are cooked they can be stored in the fridge for a couple days and people can pull out some at a time and reheat them for breakfast or a snack.
- 12 rashers bacon
- 8 eggs
- 2½ cups sweet potato, peeled and shredded (from 1 medium sized sweet potato)
- 1 cup tomatoes, deseeded and chopped (from 2 medium sized tomatoes)
- ¼ red onion, chopped finely
- ¼ cup feta, crumbled
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- ⅛ teaspoon sea salt
- Preheat oven to 350°. Set up two skillets on the stove over medium heat. Place 1 tablespoon olive oil in one and once it heats up add in the sweet potato and red onion and cook until both are softened, stirring occasionally, for around 5-7 minutes. Meanwhile, cook the bacon in the second skillet but just until the fat starts to render, around 2-3 minutes and flipped halfway through.
- Set the sweet potato and onion aside to cool and place the bacon on paper towels to absorb the excess oil.
- Whisk the eggs until fully blended then add in the tomatoes, feta, thyme and sea salt. Lightly oil a muffin tin then place a piece of bacon in each opening, wrapped up against the edge. By now the sweet potato should be cooled, add it into the eggs and stir to combine. Evenly distribute the egg mixture into each of the muffin cups and bake for 30 minutes. Remove from the oven, leave for a couple minutes to cool. Once they are cool enough to touch, run a knife around the edge of the frittata muffins, scoop them out with a big spoon and serve or let them cool further on a cooling rack. Depending on the type of bacon it may be quite oily still, use a paper towel to dab away any excess. Store in the fridge in an airtight container for up to 2-3 days or so.
