Collagen Goat Cheese and Sundried Tomato Mini Frittatas
For me, breakfast is the most difficult meal of the day. I know I need something with good nutrients and protein for energy and I want something delicious but I’m also in a rush and I don’t want to grab anything pre-packaged as I run out the door. On top of that, I’m not the biggest fan of sweet breakfast food so I am constantly searching for savory and flavorful breakfast recipes.
What I really want is a hearty and tasty bite that I can pre-cook on the weekend and have for most of the week. Okay, maybe that sounds like too much to ask but, luckily, the majesty that is the frittata can provide just that. Frittatas are baked egg mixtures, a bit like a crustless quiche, and they are extremely versatile because you can change up the ingredients for anything you want. They also keep in the fridge for around 4 days so they are a perfect morning meal prep!
This recipe makes the frittata even more perfect, adapting it to an active lifestyle by baking it in muffin tins so that you can just grab one little frittata cup on your way out the door. They also suit my lifestyle because Traditional Tonic Nourishing Collagen is baked into the frittata, meaning that I am getting my daily dose of collagen and some awesome protein right away.
But there’s no sacrificing flavors in these mini frittatas! With the sun dried tomatoes and goat cheese baked in, these frittatas are tangy and complex. If you like a little spice, you could even sprinkle in a little crushed red pepper or cayenne for a morning kick.
Adapted from: Joyful Healthy Eats
Makes 12 muffin-cups
1/2 cup milk
4 scoops Traditional Tonic Nourishing Collagen
4 oz. crumbled goat cheese
1/3 cup sliced or chopped sundried tomatoes
- Preheat oven to 350 degrees
- Spray a muffin tin with non-stick spray
- Whisk eggs and milk together in a large bowl and then add in Traditional Tonic
- Place sun dried tomatoes in muffin tins
- Pour in egg mixture
- Crumble goat cheese onto the mixture
- Bake 17 minutes until cooked through