Canadian Bacon and Goat Cheese Frittatas – High Protein, Low Carb
If you have 20 minutes in the morning, you could make a variation of these every day! They’re high in protein, low carb and can also easily be made dairy free. (just substitute the milk with water )
Turns out that they also travel well and can be packed up in a lunch box – to serve hot or cold. (although I much prefer them HOT)
It’s egg – plus your favorite thing to eat with eggs. How easy it that?
For today’s frittatas, I opted for the goat cheese and Canadian bacon.
This recipe makes six cupcake-sized mini frittatas and takes 20 minutes from start to finish.
Ingredients:
- 4 large eggs, whisked
- 1/4 cup of whole milk (can substitute water, soy milk, almond milk, or rice milk)
- 1/3 cup crumbled goat cheese (can be left out, along with the milk to be dairy free)
- 1/3 cup finely diced Canadian bacon
- 1/2 teaspoon of salt
- 3/4 teaspoon of fresh ground black pepper
- 3 Tbsp freshly chopped parsley
Directions:
- Preheat oven to 375 deg F and spray muffin tins with gf non-stick cooking spray (I use Pam Original)
- Whisk all of the ingredients together in a medium-sized bowl
- Pour into muffin tins, almost to the top (tip – fill any empty muffin holes with water for more balanced baking)
- Bake for 12-15 minutes until eggs are puffing up and slightly firm to the touch
- Gently remove with spatula (they will reduce in puffiness as they start to cool)
Enjoy!
*You could make these many different ways -
- Add your favorite veggies
- Add a little salsa for a Mexican flare
- Add Italian parsley and prosciutto for an Italian twist
- Add feta cheese, tomatoes and black olives for a Greek breakfast
Karen wrote...
Hi! I used an 9x13 baking pan. If you want thicker cookies, use an 8x8. I actually did hand-crush the corn flakes a bit. You could go either way. I liked the way the slightly larger flakes, instead of crumbs, provide a crispy texture.
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Five Favs | The Loveliest Hour wrote...
[...] made this for our Easter Dinner: Piece de Boeuf Braisee -A la Mode (Braised Beef Pot Roast in Red Wine) from Julia Child. Oh my. Here’s a blurry [...]
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Natasha Samia wrote...
This sounds like a great recipe! Just a couple of questions--How big of a baking pan did you use? And did you crush the cornflakes before spreading them over the butter? Thanks!
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pat whitley wrote...
THANK YOU for your reply….you'll laugh, but i was SO intent about trying this recipe, i FORGOT the salt! i used crisco in the cups. Waited 5 min. after baked, & a tiny rubber scraper to go around. they came out. think one of the tricks is to wait 5 minutes, as directed to do in your instructions. i remember the last time when i used only k.a. flour (minus cornstarch) that these deflated…happened again. don't know why, but when this happens, it makes the popovers more dense & not with "nooks/crannies" like a typical popover. however, TASTE was GOOD. i have read where you put a small, sharp knife in to let the steam out after baking. i don't like to change a recipe too much before i use it. i took a picture (don't know how to send this to you) of the deflation….should have taken it first with the height, but forgot. thanks, again pat
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Karen wrote...
Have you tried the Ancient Harvest Quinoa/Corn spaghetti? It is terrific in all shapes. No Tagliatelle, though.
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