Potato-Crust Breakfast Frittata Muffins
50 min400 kcal each
A crust of mashed potato, turkey and black beans pressed into a muffin tin, baked, then filled with egg and cheese. Three muffins make a breakfast, and they hold up all week.
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Plan this recipeIngredients
for 2 servings- Potatoes, cooked120 g
- Lean ground turkey (93%)60 g
- Black beans, canned, low-sodium40 g
- Rolled oats4 tbsp
- Eggs5 piece
- Milk, 2%2 tbsp
- Cheddar, grated28 g
- Olive oil spray½ tsp
- Garlic powder1 pinch
- Onion powder1 pinch
- Salt1 pinch
- Black pepper1 pinch
Method
Prep 10 min · cook 40 min- Heat the oven to 200 °C and oil 6 holes of a muffin tin well.
- Brown the turkey in a dry pan for 5–6 minutes, then mash it with the potato and beans and work in the oats until the mix holds together when squeezed.
- Divide among the muffin holes and press firmly over the base and partway up the sides; bake for 18–20 minutes until set.
- Meanwhile whisk the eggs, milk, seasonings and cheese.
- Lower the oven to 175 °C, fill each crust three-quarters full with egg and bake for 18–22 minutes until set and lightly golden.
- Cool 5 minutes before easing out with a knife. Keeps 4 days in the fridge; microwave 40–60 seconds.
Nutrition
per servingCal
400
Protein
29g
Carbs
22g
Fat
21g
Of 1.9g of sugar per serving, 0g is added sugar.
Of 21g of fat per serving, 7.7g is saturated.
