These lil frittata bites are perfect for any brunch event (fancy or chill) OR can be made ahead and used as grab-and-go breakfasts for the week. You can mix up the fillings as much as you like according to whatever is in your fridge.

I made two versions of these lil guys:

Chive & Goat Cheese

Spinach, Onion & Sage

Eggs are one of my absolute favorite foods. Not only are they delicious, they are little powerhouses of filling protein and fat to help get you through the day:

• They are filled with lean protein and all the essential amino acids which are needed to regulate your mood, energy, and muscle building
• They are packed with all the B vitamins which are necessary for energy production
• They contain healthy fats like omega 6 and 3 which we need for brain function and to fight off inflammation!
• They have zero effect on blood sugar and actually help to balance it by keeping you sustained for longer periods of time (thank you, protein and fat!)

INGREDIENTS

• 2 tsp olive oil
• 10 pastured eggs
• 1/4 cup unsweetened almond milk
• Sea salt
• cracked black pepper
• FILLINGS: 
• 1/4 cup goat cheese, crumbled
• 2 tbsp chives, chopped
• 1 cup fresh spinach, chopped
• 1/2 onion, chopped
• 2 Tbsp fresh sage, chopped

METHOD

• Preheat oven to 350F and grease 12 muffin tins with olive or avocado oil or line them with muffin liners. Set aside
• In a small pan, heat the olive oil over medium heat. Add the chopped 1/2 onion and sauté for 5-10 minutes. Set aside.
• In a large bowl, whisk the eggs and almond milk together, incorporating as much air into the mixture as possible to make it fluffy. Season with salt and pepper.
• Pour the mixture evenly into the 12 prepared muffin tins.
• FOR THE FIRST VERSION: crumble some goat cheese and sprinkle some chives into 6 of the muffin tins
• FOR THE SECOND VERSION: add some of the sautéed onion, the chopped spinach and chopped sage to each.
• Bake in preheated oven for 15 minutes or until eggs are set in the middle. Store in the fridge for up to 5 days or serve for brunch!