Mornings can be BUSY – we know this from our own experience and we also hear it a lot from clients. However, just because our mornings are a whirlwind doesn’t mean we can forget about our breakfasts! Do yourself a favor and make breakfast easy! These mini egg frittatas are a great option to make ahead of time and keep in the fridge as a “grab and go” meal. They also make for a perfect snack! Don’t be afraid to add extra veggies. 😉 


  • 10 large eggs
  • 1 cup chopped bell peppers
  • 1/2 cup chopped onion
  • 1 lb ground turkey, cooked
  • 1 cup chopped spinach
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper


  1.       Preheat oven to 350°F. Grease a muffin tin or use silicone muffin tin liners – these make cleanup so easy!
  2.       Heat olive oil into a frying pan over medium high heat. Add the bell pepper and onion and sauté for 2 to 3 minutes. Stir in the cooked meat and spinach and cook an additional 2 minutes. Place 1 heaping Tablespoon into each muffin cup.
  3.       Next whisk the eggs into a medium size bowl. Stir in the salt and pepper. Then pour over the meat mixture in the muffin tin, leaving ¼″ from the top.
  4.       Cook for 23 to 30 minutes, or until the egg has puffed and comes clean with a toothpick.
  5.       Run a knife around the edges to pop the egg frittatas out. Enjoy while hot.
  6.       Store in an airtight container in the refrigerator. Eat within 5 days.