Whole30 Paleo Mini Breakfast Frittatas

It’s no secret that starting the Whole30 program is a learning process, and if you’re like me on this program, breakfast has proven to be the toughest meal of the day to switch up. THIS recipe is a game-changer.

I’ve always been one to go for a piece of peanut butter banana toast with a cup of Greek yogurt, or a sweet bowl of oats and fruit for breakfast. AKA some tasty morning carbs from grains. Obviously my beloved breakfasts are not Whole30 compliant, so I am now in the process of teaching myself to love mornings that start with savory egg plates. However, while making a big plate of eggs and kale definitely fits the Whole30 bill, the preparation and lack of excitement got old pretty quickly (like 3 days quick).

It’s Day 4 and I finally broke down to meal prep my breakfasts with these tasty little egg muffins, called frittatas. Game. Changer.

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These frittatas single handedly are going to make my Whole30 mornings much more convenient, and are so satisfying. I got the muffin recipe below from Gal On a Mission’s Paleo Breakfast Muffins. (Shout out Pinterest for always helping me find great recipes.) This recipe is for a frittata with egg, chicken sausage, pepper and kale. You can adjust the ingredients to include other Whole30 compliant breakfast meats like chicken or bacon, and other veggies to mix up your mornings. The prep is so simple and virtually cannot be messed up. Store them in the freezer and pop them in the microwave in the morning for a yummy, Whole30 breakfast in a matter of minutes!

Whole30 Paleo Mini Breakfast Frittatas

Ingredients:

9 large eggs

8 ounces breakfast sausage, ground or cut into pieces (Whole30 compliant sausages include: Applegate Farms, Aidells Chicken & Apple Sausage)

1 pepper

3/4 cup chopped kale

Yields 12 muffins

Method:

Preheat oven to 350 degrees

Spray muffin tin with olive oil or coconut oil

Whisk 9 eggs in a bowl

Chop peppers and kale into small pieces (if you purchased pre-chopped kale you may want to chop the kale into even smaller pieces)

Cook sausage on stove top until done (brown if pre-cooked)

Combine veggies and sausage with eggs

Pour mixture into individual muffin cups, filling about ¾ full

Pop in oven for ~25 minutes

Let cool and store in freezer

Whether you’re on the Whole30 or not, this is a delicious and fun paleo breakfast for anyone! Pair it with some fruit, on a bed of greens, or devour this as some finger food while you’re running out the door to work (forks recommended though 😉 )