It’s a New Year! And you know what comes along with new years? Resolutions. And when it comes to resolutions I tend to stray from them like a freshly broken heart from commitment. I just can’t handle being let down again.
Nevertheless, there are two habits that I have really been neglecting the past 3 months. Things that, regardless of a New Year, need to be addressed. One is contingent on the other: healthy sleep rituals and eating a nutritious breakfast. Basically the two most important things for a healthy lifestyle.
The first one I need some help with. Like professional. I like to sleep in, thus not giving me time to make a healthy breakfast — you see, contingency. But the second, it’s something I know how to fix. And unless my radar is off, I suspect this is something of a struggle for you as well.
So I’ve been making a thing. These mini breakfast cauliflower frittatas. You can make these on Sunday and forget about breakfast until Saturday.
Bonus: vegetables for breakfast!
Why mini breakfast cauliflower frittatas?
Served hot or cold, these mini, hand-held frittatas are savory and rustic. The cauliflower adds a tender bite that is as comforting as potatoes — but like, minus the carbs. The meatiness of the mushrooms is only accentuated by the nutty asiago and fresh chives. It’s pretty much fancy brunch to-go. And the thing about eggs that keeps me coming back each day is they leave you satisfied all morning.
Guys, these are like breakfast-casserole easy. There are less than 10 ingredients and only 5 steps to making mini breakfast cauliflower frittatas. Literally the only cooking skills you need are being able to roughly chop something, cooking it in a pan, and turning on your oven. Then when they are done, you pop the frittatas out of their muffin tins, bag em up, and keep them in the fridge until you are frantically trying to get out the door the next morning. I’m sure that never happens to you.
These bad boys pack a punch in the vegetable department. Our mini breakfast cauliflower frittatas also contain over 30% of your daily calcium intake. Considering this and a decent amount of vitamin A, vitamin C and iron, they’re pretty much a multi-vitamin. A serving of 2 frittatas have a whopping 18 grams of protein and only 320 calories, not that we’re counting.
Need I say more?
Yes, I will say more.
Serving a classy brunch or shower? Mini breakfast cauliflower frittatas are the perfect egg solution that you can put on a platter. They are friendly to both your gluten free friends and vegetarians alike. Just emphasize the asiago and truffle oil and it will be the shining star of your shindig. They will pair perfectly with spicy rose gin champagne cocktails and lavender ricotta stuffed earl grey crepes!
Mini breakfast cauliflower FTW! Between making these and Pinch of Yum’s easy and healthy banana bread muffins I feel like kicking one of my two bad habits is a possibility. And I didn’t even have to make a resolution! Just mini cauliflower breakfast frittatas. And that’s ok because it was easy and insanely delicious. It’s just that sleep thing. Any tips?
When you try these let me know! Rate the recipe and share your thoughts and questions in the comments below. Use the hashtag #popkitchen when you post recipes you’ve made on Instagram. I’ll share my favorite photos on Pop Kitchen’s account.
- 1½ cups cauliflower
- 8 oz button or cremini mushrooms
- 2 tsp pure olive oil, divided
- 7 eggs
- ¼ cup milk (any kind is fine)
- ½ cup shredded asiago cheese
- ½ cup cheddar cheese
- 2 Tbsp fresh chives, finely chopped
- ½ tsp truffle oil (optional)
- salt and pepper
- Butter for greasing
- Preheat the oven to 350° F.
- Chop your cauliflower into small pieces. Think the size of a quarter. Saute with 1 tsp of the olive oil in a skillet over medium heat covered until soft, about 5-6 minutes.
- While the cauliflower is cooking, dice mushrooms into about the size of peas. Once the cauliflower is done add another tsp of oil and the mushrooms to the pan. Don't touch the mushrooms for the first minute. Then give them a stir. Cook until soft and slightly golden, about 4 minutes.
- While the mushrooms are cooking add eggs and milk to a medium size bowl and whisk until smooth. Add asiago, cheddar, chives, truffle oil is you have it, and a good pinch of salt and pepper. Once the veggies are done cooking add them to the mix.
- Grease a 12 cup muffin pan with butter (not oil, I tried it and it stuck). Place a quarter cup of the egg mixture into each cup. Bake for 20-22 minutes, until set but not golden.