KETO BREAKFAST FRITTATA MUFFINS
1/4 cup coconut oil + extra for greasing 1/4 cup almond meal
200g bacon rashers, sliced into batons 1 cup sliced button mushrooms
1 cup baby spinach leaves
1/2 small red onion, finely diced
1 tsp olive oil
cheese of your choice for topping (goats cheese, parmesan etc.)
Grease and line a 12 cup muffin pan. Preheat oven to 200C or 180C fan forced.
Heat olive oil in a fry pan and add bacon batons, sliced mushrooms and diced red onion and sauté until it’s beginning to soften and brown. Add spinach and cook for 1-2 minutes or until spinach has wilted. Remove from heat and set aside to cool.
In a large mixing bowl whisk together eggs, coconut oil and almond meal. Add cooled bacon mixture and whisk until combined.
Spoon batter into prepared muffin tin and fill each cup 2/3 full. Sprinkle cheese on top and bake for 20-25 minutes or until golden brown and firm to touch.
Keep in an air tight container in the fridge.
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