English Breakfast Mini Frittatas
Author: 
Recipe type: Breakfast, Snack, Kids, Kids breakfast, kids snack, Eggs, Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Ingredients
  • 8 eggs, whisked together with 3 tbsp water
  • 2 spring onions, finely chopped
  • ½ tsp sea salt
  • 110g cherry tomatoes, sliced in to half
  • 60g button mushrooms, sliced
  • pinch black pepper (to each muffin)
  • 5 rashers bacon
Instructions
  1. Preheat oven to 180° c
  2. In to a frying pan over high heat place bacon and dry fry for approx 2 minutes on each side (you want it to be cooked but not crispy as it will cook in the oven later). Place to the side
  3. In to the same frying pan place a little oil (preferably coconut) and fry off mushrooms for about 2 minutes- just to soften them. Place to the side
  4. Chop your bacon in to thin (about 1.0 cm) length strips
  5. With all your ingredient in front of you, in to muffin holders (I always use silicone as they don't need greasing, but if yours are not silicone then please grease first) place lengths of bacon (about 4 pieces in each one)
  6. Followed by a few mushrooms, 2 cherry tomato halves and then fill with egg mixture to near the top
  7. Sprinkle a little sea salt over the top and add some chopped spring onion and a little black pepper to finish
  8. Repeat until all the mixture has been used (I make around 12 medium sized muffins)
  9. Place muffins in to the oven for around 15 minutes (and then check), if they have not risen or are still a little soft then keep them in for a further 5 minutes and check.
  10. Once risen, take out of oven and place on wire rack to cool
  11. Serve hot or cold
Notes
Keep in the fridge in sealed container for up to 4 days
My silicone muffin tray is from Asda. For the link, click here
Recipe by THE LOW CARB KITCHEN at https://thelowcarbkitchen.co.uk/english-breakfast-muffins/