Serving Size: 3 Frittatas

Servings: 8

Ingredients:

• ⚫ 1-pound russet potatoes, peeled and chunked
• ⚫ 2 tbsp grass-fed butter, softened
• ⚫ 1/2 tsp garlic powder
• ⚫ 2 cups bell peppers, diced
• ⚫ 1 cup yellow onion, diced
• ⚫ 1.5 cups Mexican blend shredded cheese
• ⚫ 8 eggs
• ⚫ 1.5 cups grass-fed whole milk
• ⚫ 2 tsp salt
• ⚫ 1/2 tsp black pepper
• ⚫ Olive oil spray
• ⚫ 2x muffin tins

Directions:

1️⃣ Preheat your oven to 400°F

2️⃣ Place the chunked potatoes, butter, and garlic powder into a food processor. Pulse gently until the mixture is combined but be careful not to over-process. Leave small chunks of potatoes for texture.

4️⃣ Spray 24 muffin cups generously with olive oil to prevent sticking.

5️⃣ Using your hands, press the potato mixture evenly into the bottom and up the sides of each muffin cup, forming a small “potato cup.”

6️⃣ Bake in the preheated oven for 15 minutes, or until the edges are lightly golden brown.

7️⃣ In a medium bowl, mix together the diced peppers, onions, and shredded cheese.

8️⃣ In a separate bowl, whisk together the eggs, milk, salt, and pepper until well combined.

9️⃣ Once the potato cups are golden brown, remove them from the oven and reduce the temperature to 350°F

1️⃣0️⃣ Evenly distribute the cheese and vegetable mixture into each potato cup. Then, carefully pour the egg mixture over the cheese mixture in each cup, filling them to the top.

1️⃣1️⃣ Return the muffin tin to the oven and bake at 350°F for 15 minutes, or until the eggs are fully set and the tops are slightly puffed.

1️⃣2️⃣ Allow the egg cups to cool slightly before removing them from the muffin tin. Store in an airtight container in the refrigerator for up to 7 days. Reheat as needed and enjoy!

Pro Balance Tips:

⚫ This recipe is perfect for Sunday meal prep, giving you a quick and easy, high-protein breakfast ready in just 30 seconds for the whole family. Pair 2-3 egg cups with a low-glycemic fruit, and you’ve got a fantastic, nutrient-packed breakfast to fuel your day as you head out the door!