Meal Prep Frittata

 

Meal Prep Egg White Frittata

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Breakfast Meal Prep Steak & Egg Frittata Muffins

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How to Meal Prep Ep. 35 BREAKFAST FRITTATA

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ROASTED VEGETABLE FRITTATA | easy healthy frittata recipe

Video taken from the channel: Clean & Delicious


 

Meal Prep with 6x Crossfit Games athlete Marcus Filly | the Filly Frittata

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Breakfast Meal Prep Steak & Egg Frittata Muffins

Video taken from the channel: Fit Men Cook


 

HEALTHY MEAL PREP IDEA | SIMPLE FRITTATA

Video taken from the channel: Dan Churchill


 

Healthy Breakfast Meal Prep – Weekly Meal Prep

Video taken from the channel: FlavCity with Bobby Parrish


 

How to Meal Prep Ep. 35 BREAKFAST FRITTATA

Video taken from the channel: Steph and Adam


 

EGG MUFFINS (3 WAYS) | healthy breakfast meal prep recipe

Video taken from the channel: Downshiftology


 

ROASTED VEGETABLE FRITTATA | easy healthy frittata recipe

Video taken from the channel: Clean & Delicious


Meal Prep Database Meal Prep Enthusiasts. Search. Username or Email Address. Password. Remember Me.

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1 min read. Description. A surprising mix of flavors, this dish can be served as a breakfast or brunch.

Originally received from my. Easy One-Pan Meal Prep and Cleanup. Personally, I like to keep things straightforward and low-fuss in the kitchen and really try to cook in just one pan whenever I can.

This frittata recipe dirties only one pan (which doubles as a. Make-ahead ideas like this 5-Ingredient Meal Prep Egg White Frittata and simple 30-minute Italian Chicken Skillets alike. At the end of the day, people just want eating and meal planning to be easy! So, I’m.

Meal Prep Frittata for the Week. So my husband is trying Keto again. Wish us luck. Not that it is much different than how we usually eat, but there is a lot more prepping and cutting and planning so a lot more work on my part. �� I do not mind, especially if it is going to help him feel better in the long run. Frittatas are one of the easiest things to make during Sunday meal prep and are so versatile you will never get bored!

Serves: 4-5. Ingredients: 1 recipe Apple, Bacon & Onion Frittata ($6.00) 2 cups spinach ($1.00) 2 cups cherry tomatoes ($1.00) _ Total Prep Cost: $8.00. Cost Per Meal. These frittata breakfast muffins are easy to prep ahead of time and make a quick gourmet breakfast option!

Ingredients: Makes 5-6 servings 10 large free-range eggs 1/4 cup unsweetened almond, or coconut milk 1 cup fresh baby spinach, chopped 6 large cherry tomatoes, to garnish 1/2 cup onions. What’s more, egg frittatas leave practically no mess in the wake of their prep. This Kale, Red Pepper, and Goat Cheese Frittata works well as a faux-fancy dish to serve for brunch or as an easy make-ahead lunch or dinner. (For more meal prep tricks, try these meal prep.

Make Ahead Meal Prep Mini Frittatas in Muffin Tins Breakfast is served with these easy and oh-so-delicious Mini Frittatas made 3 ways, with simple ingredients, savory flavors, and healthy vegetables. Simple to make in muffin tins, these. Reasons to love these Mini Frittata Muffins: They’re a nutritious breakfast when you’ve slept in; They’re a protein-packed dinner when you’re on the go; They’re an easy, make ahead lunch perfect for the kids; They’re great for meal prep, make. Well, our meal prep recipes – pizza frittata will create that savory morsel you’ve been searching for.

At under 400 calories, this is a delicious low carb treat! In under 45 minutes, you can whip up this tasty recipe ready to satisfy all who gather. Our meal prep recipes only promise to help you to create delicious and nutritious meals.

List of related literature:

Sprinkle top evenly with remaining 1/4 cup cheese and broil until it melts and frittata is golden brown, 2 to 3 minutes more.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Prep time: 10 min • Cook time: 8 min • Yield: 4 servings 8 eggs 2 tablespoons lowfat milk Salt and pepper, to taste 4 teaspoons extra-virgin olive oil 1 small zucchini, diced 1 small red bell pepper, diced 1 cup firmly packed arugula 1 In a bowl, whisk together the eggs, milk, and salt and pepper.

“Acid Reflux Diet & Cookbook For Dummies” by Patricia Raymond, Michelle Beaver
from Acid Reflux Diet & Cookbook For Dummies
by Patricia Raymond, Michelle Beaver
Wiley, 2014

Layer them with sautéed vegetables and tomato sauce in a gratin dish, top with grated Parmesan cheese, and bake; use as an omelet or frittata filling; toss with salad dressing and a variety of crisp, colorful vegetables for a quick lunch.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

* Sprinkle the Cheddar over the top of the frittata and broil for 2 to 3 minutes until the frittata is set and the cheese has melted.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

I often make a frittata on Sunday evening while I cook dinner, then slice and refrigerate it for weekday mornings.

“Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes” by Kristie Sullivan, Andreas Eenfeldt MD
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes
by Kristie Sullivan, Andreas Eenfeldt MD
Victory Belt Publishing, 2018

Cut the frittata into wedges and serve rightaway, or warm, or at room temperature.

“How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos” by Mark Bittman
from How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos
by Mark Bittman
HMH Books, 2012

Pour the base mixture over the winter sautéed vegetables, and top with ¼ cup grated Gruyère (or the cheese of your choice) just before the frittata heads into the oven.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

VARIATION You can make the frittata with any number of fillings, and it’s a great way to make use of leftover vegetables.

“My Italian Kitchen: Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX” by Luca Manfé, Gordon Ramsay, Joe Bastianich
from My Italian Kitchen: Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX
by Luca Manfé, Gordon Ramsay, Joe Bastianich
ABRAMS (Ignition), 2014

Sprinkle the top with the Parmesan, then transfer the skillet to the preheated broiler, and broil for about 3 minutes, or until the frittata is firm in the center and golden on top.

“The Heart of the Plate: Vegetarian Recipes for a New Generation” by Mollie Katzen
from The Heart of the Plate: Vegetarian Recipes for a New Generation
by Mollie Katzen
Houghton Mifflin Harcourt, 2013

If you want a “picture perfect” frittata, slide the frittata onto a plate, invert the pan onto the plate (using oven mitts) and flip the frittata over into the skillet.

“Great Taste No Pain” by Sherry Brescia
from Great Taste No Pain
by Sherry Brescia
Holistic Blends, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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176 comments

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  • Thank you, I did my own twist by adding Italian blend spice, red pepper flakes and parmesan and sautéed veggies on stove top to save time it was very nice.

  • Y’all are my main source for meal prep ideas. Could you do a breakfast burrito and salmon patties? I eat breakfast at work because of my schedule.

  • 12 eggs? Time to use? How long we able to use this frittata from fridge? If one person eat this “frittata” in 3 days from fridge,this min that this person eat 4 eggs per day?

  • Important note to self, since YouTube does not let us add notes in our library: Drop the temperature to 350 when you bake the eggs!

  • I been cooking since I was 5 or 6 years old.
    I took cooking classes in high school.
    I have always love bell peppers but never in my whole life of me cooking my own meals have I ever thought of cutting them in slices…

  • I am new at the keto diet so I am a little confuse at the choice of ingredients. Aren’t one suppose to stay await from Flour and sugary products. I love the receipt but like some clarification. Thanks

  • My go-to frittata is cheese, ham, onions and bell peppers. I like to eat it with a touch of hot sauce on top too �� I don’t normally roast my veggies first but I will definitely be trying this recipe.

  • Thumbs up for the meal prep, hot brother, and awesome recipe (that you have instructions for how to freeze and thaw, thank you!)

    Subscribing for the shot of Adam crying. I lmao’d, but also really respect!

  • Yes! Exactly. I love your videos, I’ve been feeling like JUNK here recently. And that’s my fault for putting junk inside my body, I love your videos bc I can make my own healthier meals, I also love all the tips you include.

  • i bought your meal prep cookbook Fit Couple Cooks, and I’m wondering why the macros are completely different for every meal on these videos and the meal prep cookbook. the ingredients are the same, so why are the calories at least 100 more with the meal prep book?

  • This is so yummy. I cooked mine with broccoli instead of zucchini, either way, I’ll definitely be cooking this again. Thank you, Dani ��

  • Very exciting to try this. I’ll be making this recipe for breakfast on Saturday morning. I’m going to add mushrooms and broccoli instead of zucchini.

  • I’m so much happy to have find your channel �� You are a grate woman! All videos are so beautiful! I’m watching you from Russia and I’m fascinated with your organisation of a prosses of cooking! Thanks you so much for your work! ��

  • I always also add sauteed garlic, mushrooms, shredded cheese like Parmesan and fresh herbs. Sometimes chopped artichoke hearts. Frittatas are so versatile because you can add anything!

  • You say Namaste at the end of the video becaus eyou get too many views from indian and want to connect to your viewers or are you a hindu convert?? based on your answer i will judge you!! lol

  • Hi Dani! Do you (or anyone else) have a recommendation for a good vegan cheese to sub the goat cheese for? I want to make this for my book club brunch but I have a friend who is (1) very lactose intolerant and (2) not a fan of olives so your suggestion of olives is a no go:(

  • I freaking love you Dani! You inspire me in so many ways. You keep me on my shit girl! Ina Garten is my girl too! I love you both! I’m making this for breakfast for the week

  • I just can’t seem to make them right, so I’m gonna have to spend a night with you, and we have your breakfast in the morning..deal?

  • i love how his recipes are healthy but not extremely healthy (still use cheese, sausages, etc) and lots of spices ��! a bit like gordon ramsay’s but more close to home than gourmet cooking

  • Our 12 Week Meal Plan Meal Prep Cookbook is NOW Available for Pre Order http://amzn.to/2y6PKyn
    Over 60 Healthy Meal Prep Recipes & 12 weeks of plans Includes (Breakfast, Lunch & Dinner)
    Macros Shopping lists Vegetarian options!!! Ask us a question in the comments =)
    Pre Order HERE http://amzn.to/2y6PKyn

  • Tried the spinach, tomato and feta. Absolutely delicious. Family loved it and will be taking them to work/school for a quick and tasty breakfast. Thanks! ��������

  • Your channel is the bomb.com! Gonna be binge watching y’all videos for the rest of the day! I love y’all! Keep up the good work. Can’t wait to see what you do next

  • Since the New Year started, I’ve been looking for some easy yet tasty meal preps. I’m on a budget too, and episode 1 definitely won me over. Subscribed right away. ��

  • I just can’t seem to make them right, so I’m gonna have to spend a night with you, and we have your breakfast in the morning..deal?

  • I always knew these could be done in different ways but these flavors look so delicious. I love how you can take one recipe and make 10 times better. Thank you so much for sharing.

  • Can you use ANY sausage for this? If I wanted to make something like boudin filling and use that, will that still work? I understand it may not be the healthiest alternative, but still acceptable?

  • Hi. I’m Brittany; I just started meal prepping food & my meals for weight loss & balance my eating healthy!! I enjoy watching these to help me & my mom out!! ♥️♥️

  • Egg beaters work easy too. Lots of options…veggies, breakfast meats..bacon bits or Canadian bacon strips…different cheeses. Yummy and easy to freeze.

  • Hey Guys! Macros not including the coffee:
    528 calories per meal
    29.2 grams of fat per meal
    45.2 gram of carbs per meal
    24 grams of protein per meal
    4.5 grams of fiber per meal

    Macros for the bulletproof coffee:
    134 calories & 15 grams of fat per 8 ounce cup of coffee

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    microplane zester: http://amzn.to/2guLd1S

    olive oil dispenser: http://amzn.to/2iTIfUL

    my chef’s knife: http://amzn.to/2gxYxOK

  • Hey Bobby! Love the muffin recipe from this video it took me a year to make them but they are in the regular breakfast rotation now!!
    Do you have any suggestions to add more fat and acid to the frittata? I skipped the chick peas and added chicken (no skin) from your One-Sheet Pan Chicken and Veggie recipe instead, and also used dried instead of fresh herbs since I had them on hand:)
    Thanks for the tips! Looking forward to trying more of your meal plan recipes this year!

  • Just found your video, I made this in a tin muffin pan and it took me weeks to get it cleaned, I love your combinations, they look yummy, and iI am going to looked for ceramic pans.Thanks for sharing.

  • Love you Bobby! You are so cool…”hook a brotha up” lol. One question, why didn’t you grind the flaxseeds before adding to the dry ingredients?

  • Our 12 Week Meal Plan Meal Prep Cookbook is NOW Available for Pre Order http://amzn.to/2y6PKyn
    Over 60 Healthy Meal Prep Recipes & 12 weeks of plans Includes (Breakfast, Lunch & Dinner)
    Macros Shopping lists Vegetarian options!!! Ask us a question in the comments =)
    Pre Order HERE http://amzn.to/2y6PKyn

  • This looks great! I’m just starting to step into the meal prep game and you guys are helping me through it! I can’t wait to see what else you have to offer! ��

  • I always knew these could be done in different ways but these flavors look so delicious. I love how you can take one recipe and make 10 times better. Thank you so much for sharing.

  • I was just reading about nitrates and you’ve mentioned not to buy foods with nitrates. For bacon, what is the best bacon that doesn’t have nitrates? TIA

  • I am new at the keto diet so I am a little confuse at the choice of ingredients. Aren’t one suppose to stay await from Flour and sugary products. I love the receipt but like some clarification. Thanks

  • I greatly enjoy your videos and this one is no exception. We just made a batch of these egg muffins for a quick mid-week dinner. Thank you from Massachusetts.

  • Downshiftology, this is a good recipe! �� I also have a similar egg muffin baking recipe in my channel which you may like. You can follow me. Don’t worry, I always follow back! ❤ https://www.youtube.com/watch?v=RGvKzvXNiCk&t=50s

  • Bacon, sausage, eggs and cheese. Two known carcinogens and four cholesterol sources. I usually enjoy your videos, but labeling this as “healthy” has left a sour taste in my mouth.

  • Great recipe. I changed a few ingredients but the basic approach from you was clear and easy to follow. I like how you get right to the point and show it quickly! Best looking frittata out there.

  • Will keep this in mind for the future, having already made a frittata today. How’s the little one doing? Hope y’all are staying healthy and safe!

  • Can you sub quick oats for the quinoa in the muffins? And looking forward to trying your version of bullet proof coffee.. I do like the coffee with butter/mtc oil, but.. dairy, sadly, is not my friend:-(

  • Hey Bobby! Love the muffin recipe from this video it took me a year to make them but they are in the regular breakfast rotation now!!
    Do you have any suggestions to add more fat and acid to the frittata? I skipped the chick peas and added chicken (no skin) from your One-Sheet Pan Chicken and Veggie recipe instead, and also used dried instead of fresh herbs since I had them on hand:)
    Thanks for the tips! Looking forward to trying more of your meal plan recipes this year!

  • Thank you for using the measuring cup-now I know how to substitute full eggs with egg whites-3 cups!!!! This is a game changer!!!! I dont like yolks. LOL

  • Hi dani, thanks a lot for all of this healthy ricepes, I had a question, when u see “per serving” it’s about how many grammes please?

  • These are the best thing to get rid of leftovers. I’ve made salmon and asparagus ones before, ham n cheese, veggie, leftover Chinese sausage!

  • Tried the spinach, tomato and feta. Absolutely delicious. Family loved it and will be taking them to work/school for a quick and tasty breakfast. Thanks! ��������

  • I was just reading about nitrates and you’ve mentioned not to buy foods with nitrates. For bacon, what is the best bacon that doesn’t have nitrates? TIA

  • Whats the best way to heat this up the next day out of the fridge? I am assuming the microwave is not the move bc that will cook the egg more.

  • So I lost 4 pounds thanks to your great ideas. I’m always excited for mealtimes and losing weight has been so much easier. Thank you!

  • I love your recipes! Will make this one too! Can’t wait to see what else you have for 2020! And I love how you are so engaged in talking to your fans!

  • Important note to self, since YouTube does not let us add notes in our library: Drop the temperature to 350 when you bake the eggs!

  • Omg I love you guys! I just saw 4 of your videos at 6:30 am! and got me sooooo pumped up for this meal prepping journey! You guys make it super easy to follow instructions ���������������������� new subbie! ����

  • I just started training after 16 years of drinking. Must stop the sugar. Thanks, I enjoy this channel. It inspired me to start my own and inspire other people.

  • You always come with a banger. I’m looking forward to making this for my family. Yum oh. I make pancake, eggs, and turkey sausage muffins. I make the turkey sausage from scratch.

  • Im super excited that i found your channel! We have been wanting to meal prep but had no idea how to start! Now with your help we can do it with ease!! Thank you!! Lookin forward to more meal prepping videos!

  • Since the New Year started, I’ve been looking for some easy yet tasty meal preps. I’m on a budget too, and episode 1 definitely won me over. Subscribed right away. ��

  • Great Keto friendly recipe ��! Didn’t have the ceramic muffin pan, but used small ceramic oven safe coffee cups instead and the egg muffins turned out SO yummy ��!!!

  • This is so yummy. I cooked mine with broccoli instead of zucchini, either way, I’ll definitely be cooking this again. Thank you, Dani ��

  • 12 eggs? Time to use? How long we able to use this frittata from fridge? If one person eat this “frittata” in 3 days from fridge,this min that this person eat 4 eggs per day?

  • Did he just say, “Driving to work with country music playing and eating?” You are not southern stop it with the ya’ll and shit…

  • Made the muffins, changed it a little bit by adding some cinammon and swapping the raisins with cranberries. It was so good my whole family liked it and now I need to make more!

  • I always also add sauteed garlic, mushrooms, shredded cheese like Parmesan and fresh herbs. Sometimes chopped artichoke hearts. Frittatas are so versatile because you can add anything!

  • Made this today with last nights leftover veggies and some cheddar! Onion, broccoli, bacon & cheddar! Thanks for the great ideas!

  • Oh my gosh… Are you kidding me??? I can’t wait to get out to the store and buy the ingredients and start cooking me and my family some yummy breakfast/lunch/dinner egg muffins… Absolutely delicious looking… I’m so glad I found your channel… Between The zucchini lasagna and this egg scrumptious looking things in my kitchen is soon to become heaven this is of coarse because I cannot cook but you made it so simple… Thanks again and take care. ������������

  • I love mushroom and spinach. Sometimes I add chopped red bell pepper. And of course always top with salsa or tapatio before eating.

  • Hi, love the muffins! I’ve made them several times. When I went to your website to follow the recipe, the written instructions omit the carrot, flax seeds, and nuts. Just FYI:)

  • Egg beaters work easy too. Lots of options…veggies, breakfast meats..bacon bits or Canadian bacon strips…different cheeses. Yummy and easy to freeze.

  • Happy 2020! I hope you guys all had a wonderful holiday and are ready to get back to healthy eating in January….starting with these egg muffins! I show three different flavors in the video, but I’d love to hear what your favorite flavor combinations are. Share below!:) xo Lisa

  • You say Namaste at the end of the video becaus eyou get too many views from indian and want to connect to your viewers or are you a hindu convert?? based on your answer i will judge you!! lol

  • Hey Adam & Steph, Ive just following you channel for couple of weeks already. I have random question what if you dont have Half & half in the country & it’s hard to find italian seasonings also. What should I put in instead as I want it to be tasted like what you prepared. & in case you are using wine & we dont drink wine, is there any substitute for that? Thank you in advance

  • Hi. I’m Brittany; I just started meal prepping food & my meals for weight loss & balance my eating healthy!! I enjoy watching these to help me & my mom out!! ♥️♥️

  • I really like that you include the “shelf life” and directions on how to store and reheat the meals. That’s sonething Idk anything about lol

  • Can you sub quick oats for the quinoa in the muffins? And looking forward to trying your version of bullet proof coffee.. I do like the coffee with butter/mtc oil, but.. dairy, sadly, is not my friend:-(

  • Just found your video, I made this in a tin muffin pan and it took me weeks to get it cleaned, I love your combinations, they look yummy, and iI am going to looked for ceramic pans.Thanks for sharing.

  • Im super excited that i found your channel! We have been wanting to meal prep but had no idea how to start! Now with your help we can do it with ease!! Thank you!! Lookin forward to more meal prepping videos!

  • Hi, love the muffins! I’ve made them several times. When I went to your website to follow the recipe, the written instructions omit the carrot, flax seeds, and nuts. Just FYI:)

  • Yum! These look great. I’ve been getting into frittata lately and make them with diced sweet potato, red capsicum and zucchini. So delish. Really want to try your broccoli version, and the goats cheese and tomato great flavour combo.

  • I’m so much happy to have find your channel �� You are a grate woman! All videos are so beautiful! I’m watching you from Russia and I’m fascinated with your organisation of a prosses of cooking! Thanks you so much for your work! ��

  • i love how his recipes are healthy but not extremely healthy (still use cheese, sausages, etc) and lots of spices ��! a bit like gordon ramsay’s but more close to home than gourmet cooking

  • Making this as part of my meal prep tomorrow. I’m afraid it might not be filling but I will try have two with some fruit and see how it goes.

  • Yes! Exactly. I love your videos, I’ve been feeling like JUNK here recently. And that’s my fault for putting junk inside my body, I love your videos bc I can make my own healthier meals, I also love all the tips you include.

  • Does your brother live in New Jersey? I’m at Veggie Heaven in Denville with my wife and I could swear that’s him I’m looking at or his doppelganger lol

  • I love your recipes! Will make this one too! Can’t wait to see what else you have for 2020! And I love how you are so engaged in talking to your fans!

  • I tried this only because I had basically all the ingredients in my fridge already. ITS SOOOOO GOOOOOOOOD! I made a whole pan 3 days ago but I cut them smaller and used spinach instead of kale and steak instead of sausage because that’s what I had on hand. The last two squares are about to get eaten by my niece later today. Thanks for this lovely recipe. I WILL be making it again because hubby loves it!

  • I just started training after 16 years of drinking. Must stop the sugar. Thanks, I enjoy this channel. It inspired me to start my own and inspire other people.

  • I notice you do not emphasize organic in your cooking. You had negative things to say about non-stick cookware but with all the anticoccidial and antibiotic drugs used in the production of poultry which are found in not only the bird but the eggs.

  • Your channel is the bomb.com! Gonna be binge watching y’all videos for the rest of the day! I love y’all! Keep up the good work. Can’t wait to see what you do next

  • Great recipe. I changed a few ingredients but the basic approach from you was clear and easy to follow. I like how you get right to the point and show it quickly! Best looking frittata out there.

  • Stumbled upon your video looking for motivation to eat healthy and clean for 2020 & I must say I love your videos! They are straight and too the point as well as being easy to follow with simple ingredients! Thank you for the needed inspiration to kickstart (a little late) my goals for 2020! Off to watch more videos!

  • Bacon, sausage, eggs and cheese. Two known carcinogens and four cholesterol sources. I usually enjoy your videos, but labeling this as “healthy” has left a sour taste in my mouth.

  • You always come with a banger. I’m looking forward to making this for my family. Yum oh. I make pancake, eggs, and turkey sausage muffins. I make the turkey sausage from scratch.

  • Does your brother live in New Jersey? I’m at Veggie Heaven in Denville with my wife and I could swear that’s him I’m looking at or his doppelganger lol

  • I made this over the weekend and for the second morning they were just as delicious as the last time. Great recipe! I just started meal prepping and on the weight loss journey. Thanks for the delicious recipes and also thanks for the tip on the hot logic mini! Excellent device!

  • Hey Adam & Steph, Ive just following you channel for couple of weeks already. I have random question what if you dont have Half & half in the country & it’s hard to find italian seasonings also. What should I put in instead as I want it to be tasted like what you prepared. & in case you are using wine & we dont drink wine, is there any substitute for that? Thank you in advance

  • Thanks for the video. What about the fish and meats at Costco? Steelhead vs. Sockeye Salmon (seasonal) vs. farmed raised Salmon? Organic chicken breast vs. regular chicken breast.

  • I freaking love you Dani! You inspire me in so many ways. You keep me on my shit girl! Ina Garten is my girl too! I love you both! I’m making this for breakfast for the week

  • These are the best thing to get rid of leftovers. I’ve made salmon and asparagus ones before, ham n cheese, veggie, leftover Chinese sausage!

  • Hey Bob, I love your chanel, I would like to see more about the breakfast, it was amazing! I have some suggestions meals for a week or a month prepared on the Instant pot (pressure cook) and another series just about side dish. Thanks a lot!

  • What if I want to make just for 2 people. I don’t want to keep in fridge. I like to eat fresh. If there are just 2 persons what would be quantities.

  • I really like that you include the “shelf life” and directions on how to store and reheat the meals. That’s sonething Idk anything about lol

  • Thank you, I did my own twist by adding Italian blend spice, red pepper flakes and parmesan and sautéed veggies on stove top to save time it was very nice.

  • This looks great! I’m just starting to step into the meal prep game and you guys are helping me through it! I can’t wait to see what else you have to offer! ��

  • Great recipe! I love all your recipes. Steph and Adam you are truly helping a lot of people with nutrition and cost saving ideas. Thank you so much for all your knowledge and expertise.

  • Made this today with last nights leftover veggies and some cheddar! Onion, broccoli, bacon & cheddar! Thanks for the great ideas!

  • What if I want to make just for 2 people. I don’t want to keep in fridge. I like to eat fresh. If there are just 2 persons what would be quantities.

  • Happy 2020! I hope you guys all had a wonderful holiday and are ready to get back to healthy eating in January….starting with these egg muffins! I show three different flavors in the video, but I’d love to hear what your favorite flavor combinations are. Share below!:) xo Lisa

  • Oh my gosh… Are you kidding me??? I can’t wait to get out to the store and buy the ingredients and start cooking me and my family some yummy breakfast/lunch/dinner egg muffins… Absolutely delicious looking… I’m so glad I found your channel… Between The zucchini lasagna and this egg scrumptious looking things in my kitchen is soon to become heaven this is of coarse because I cannot cook but you made it so simple… Thanks again and take care. ������������

  • I tried this only because I had basically all the ingredients in my fridge already. ITS SOOOOO GOOOOOOOOD! I made a whole pan 3 days ago but I cut them smaller and used spinach instead of kale and steak instead of sausage because that’s what I had on hand. The last two squares are about to get eaten by my niece later today. Thanks for this lovely recipe. I WILL be making it again because hubby loves it!

  • Thank you for using the measuring cup-now I know how to substitute full eggs with egg whites-3 cups!!!! This is a game changer!!!! I dont like yolks. LOL

  • I laughed a lot with the last names pronunciation… thanks Dani Spice ��
    You are lovely, and your recipes are always great.
    Greetings from Costa Rica ����✌��

  • Wow. Those look fantastic, especially the brocolli and bacon ones. Just wondering if you would recommend subbing out the cheese with nutritional yeast for those of us doing whole 30 and if so how much do you think would be best? ��

  • I didn’t hear you say oven temp for baking frittata. I was taught to cook these (and many egg dishes) in warm (325) oven bc if too hot the eggs can turn green and also the lower temps make the nicest texture in my experience. Curious what temp you used here because it looks great.

  • My go-to frittata is cheese, ham, onions and bell peppers. I like to eat it with a touch of hot sauce on top too �� I don’t normally roast my veggies first but I will definitely be trying this recipe.

  • Awesome recipe! I used chicken sausage and added a bit more vegetables, mushroom, and tomatoes (i needed more carbs). Love your channel!

  • Will keep this in mind for the future, having already made a frittata today. How’s the little one doing? Hope y’all are staying healthy and safe!

  • I like this information a lot but his cultural appropriation and hep cat slang are getting on my last nerve. Can’t he just tell it without all the extra “expression”?

  • Stumbled upon your video looking for motivation to eat healthy and clean for 2020 & I must say I love your videos! They are straight and too the point as well as being easy to follow with simple ingredients! Thank you for the needed inspiration to kickstart (a little late) my goals for 2020! Off to watch more videos!

  • I greatly enjoy your videos and this one is no exception. We just made a batch of these egg muffins for a quick mid-week dinner. Thank you from Massachusetts.

  • Very exciting to try this. I’ll be making this recipe for breakfast on Saturday morning. I’m going to add mushrooms and broccoli instead of zucchini.

  • Can you use ANY sausage for this? If I wanted to make something like boudin filling and use that, will that still work? I understand it may not be the healthiest alternative, but still acceptable?

  • Making this now! I realized it’s a great recipe to utilize leftover veggies in the fridge that you don’t have plans for. I also added some asparagus into mine!:)

  • Y’all are my main source for meal prep ideas. Could you do a breakfast burrito and salmon patties? I eat breakfast at work because of my schedule.

  • Great Keto friendly recipe ��! Didn’t have the ceramic muffin pan, but used small ceramic oven safe coffee cups instead and the egg muffins turned out SO yummy ��!!!

  • I notice you do not emphasize organic in your cooking. You had negative things to say about non-stick cookware but with all the anticoccidial and antibiotic drugs used in the production of poultry which are found in not only the bird but the eggs.

  • Good Gawwd! Annoying is an understatement…and that doesn’t include whatever creature attempted to sing/play a guitar! Thanks for wasting 8 minutes of my time.

  • Made the muffins, changed it a little bit by adding some cinammon and swapping the raisins with cranberries. It was so good my whole family liked it and now I need to make more!

  • Hi there just found your channel but you measure in imperial and the rest of the world is metric, it would be great to have in text the converted rate? -p.s i’,m from Australia:P

  • Good Gawwd! Annoying is an understatement…and that doesn’t include whatever creature attempted to sing/play a guitar! Thanks for wasting 8 minutes of my time.

  • Lisa, when I thought it couldn’t get any better, you come up with this recipe; it’s so great. I tried sort of a similar recipe with chopped tomatoes, spinach, cream & a whole egg (sort of like a baked egg in a ceramic cup), but I could never get the egg to cook right (either too runny or overdone), & you had to wait forever for that to cook (cause that one you have to serve fresh). This is so much better, will definitely be trying this recipe. I love that you can make it ahead of time. And yes, you can totally get creative with fillings (diced ham; sun-dried tomatoes in oil + feta, etc.).
    I made your Shepard’s pie recently, only I used ground chicken thighs + cauliflower rice en lieu of lamb or beef, & I loved how tender & delicious it turned out. Another great recipe from you, thank you so much & happy 2020! ����✨
    P. S. I’m breast-feeding my newborn so I’m on a particular diet & your recipes come in very handy! Thanks again!

  • Sounds great, a must try. I’m a HUGE Ina Garten fan as well! I’ve been roasting veggies like a maniac since watching her shows. ����

  • i bought your meal prep cookbook Fit Couple Cooks, and I’m wondering why the macros are completely different for every meal on these videos and the meal prep cookbook. the ingredients are the same, so why are the calories at least 100 more with the meal prep book?

  • Mmmm, they look delicious! I don’t know how I always seem to be watching your videos when I am hungry? It’s like self imposed Cruelty!.. because I Want some NOW!!! ��

  • Whats the best way to heat this up the next day out of the fridge? I am assuming the microwave is not the move bc that will cook the egg more.

  • Wow. Those look fantastic, especially the brocolli and bacon ones. Just wondering if you would recommend subbing out the cheese with nutritional yeast for those of us doing whole 30 and if so how much do you think would be best? ��

  • Thumbs up for the meal prep, hot brother, and awesome recipe (that you have instructions for how to freeze and thaw, thank you!)

    Subscribing for the shot of Adam crying. I lmao’d, but also really respect!

  • Love you Bobby! You are so cool…”hook a brotha up” lol. One question, why didn’t you grind the flaxseeds before adding to the dry ingredients?

  • Making this as part of my meal prep tomorrow. I’m afraid it might not be filling but I will try have two with some fruit and see how it goes.

  • Hi dani, thanks a lot for all of this healthy ricepes, I had a question, when u see “per serving” it’s about how many grammes please?

  • So I lost 4 pounds thanks to your great ideas. I’m always excited for mealtimes and losing weight has been so much easier. Thank you!

  • Hey Guys! Macros not including the coffee:
    528 calories per meal
    29.2 grams of fat per meal
    45.2 gram of carbs per meal
    24 grams of protein per meal
    4.5 grams of fiber per meal

    Macros for the bulletproof coffee:
    134 calories & 15 grams of fat per 8 ounce cup of coffee

    GET THE KITCHEN GEAR I USE:

    large non-stick pan: http://amzn.to/2juY2qR

    glass meal prep containers: http://amzn.to/2eHFgJu

    muffin tin pan: http://amzn.to/2jSKyom

    microplane zester: http://amzn.to/2guLd1S

    olive oil dispenser: http://amzn.to/2iTIfUL

    my chef’s knife: http://amzn.to/2gxYxOK

  • Sounds great, a must try. I’m a HUGE Ina Garten fan as well! I’ve been roasting veggies like a maniac since watching her shows. ����

  • Hi there just found your channel but you measure in imperial and the rest of the world is metric, it would be great to have in text the converted rate? -p.s i’,m from Australia:P

  • Hey I downloaded your app Meal Prep Pro but it doesn’t say how much the renewer fee once the trial is over, do you have that info? The yearly price? Thanks!!

  • Did he just say, “Driving to work with country music playing and eating?” You are not southern stop it with the ya’ll and shit…

  • I love mushroom and spinach. Sometimes I add chopped red bell pepper. And of course always top with salsa or tapatio before eating.

  • Hi Dani! Do you (or anyone else) have a recommendation for a good vegan cheese to sub the goat cheese for? I want to make this for my book club brunch but I have a friend who is (1) very lactose intolerant and (2) not a fan of olives so your suggestion of olives is a no go:(

  • like your recipe….thanks will try it. here in germany we don t eat breakfast like this but we will try and of course we are vegans so we will modify a little bit….but the ideas are great….bless you

  • Yum! These look great. I’ve been getting into frittata lately and make them with diced sweet potato, red capsicum and zucchini. So delish. Really want to try your broccoli version, and the goats cheese and tomato great flavour combo.

  • Hey Bobby, love to watch your videos, and your beautiful family:) Question, if you’re not a coffee drinker, can you bullet proof hot tea, any ideas?

  • Made this for my partner and myself for breakfast this morning. Delicious! Your channel is amazing, so thankful to add more recipes into my repertoire so I’m not making the same old meals over and over again.

  • Downshiftology, this is a good recipe! �� I also have a similar egg muffin baking recipe in my channel which you may like. You can follow me. Don’t worry, I always follow back! ❤ https://www.youtube.com/watch?v=RGvKzvXNiCk&t=50s

  • I like this information a lot but his cultural appropriation and hep cat slang are getting on my last nerve. Can’t he just tell it without all the extra “expression”?

  • Hey Bobby, love to watch your videos, and your beautiful family:) Question, if you’re not a coffee drinker, can you bullet proof hot tea, any ideas?

  • If you watch on mute it looks like your rapping, it’s awesome! I do sub titles a lot because I’m at work ��. Where did you get your shirt? I love it! Carbs rock, spread the word! ��

  • Great recipe! I love all your recipes. Steph and Adam you are truly helping a lot of people with nutrition and cost saving ideas. Thank you so much for all your knowledge and expertise.

  • Making this now! I realized it’s a great recipe to utilize leftover veggies in the fridge that you don’t have plans for. I also added some asparagus into mine!:)

  • I didn’t hear you say oven temp for baking frittata. I was taught to cook these (and many egg dishes) in warm (325) oven bc if too hot the eggs can turn green and also the lower temps make the nicest texture in my experience. Curious what temp you used here because it looks great.

  • I’m new to making eggs muffins and I have a quick question. How do you store them? In the fridge and for how many days? Or in the freezer and for how long are they good for?

  • I been cooking since I was 5 or 6 years old.
    I took cooking classes in high school.
    I have always love bell peppers but never in my whole life of me cooking my own meals have I ever thought of cutting them in slices…

  • Omg I love you guys! I just saw 4 of your videos at 6:30 am! and got me sooooo pumped up for this meal prepping journey! You guys make it super easy to follow instructions ���������������������� new subbie! ����

  • Awesome recipe! I used chicken sausage and added a bit more vegetables, mushroom, and tomatoes (i needed more carbs). Love your channel!

  • Hi bobby that muffin looking yummy am going to try it I glad I find you on YouTube I try ur turckey meat ball it was the bomb love it thanks peace and love

  • Hey I downloaded your app Meal Prep Pro but it doesn’t say how much the renewer fee once the trial is over, do you have that info? The yearly price? Thanks!!

  • Lisa, when I thought it couldn’t get any better, you come up with this recipe; it’s so great. I tried sort of a similar recipe with chopped tomatoes, spinach, cream & a whole egg (sort of like a baked egg in a ceramic cup), but I could never get the egg to cook right (either too runny or overdone), & you had to wait forever for that to cook (cause that one you have to serve fresh). This is so much better, will definitely be trying this recipe. I love that you can make it ahead of time. And yes, you can totally get creative with fillings (diced ham; sun-dried tomatoes in oil + feta, etc.).
    I made your Shepard’s pie recently, only I used ground chicken thighs + cauliflower rice en lieu of lamb or beef, & I loved how tender & delicious it turned out. Another great recipe from you, thank you so much & happy 2020! ����✨
    P. S. I’m breast-feeding my newborn so I’m on a particular diet & your recipes come in very handy! Thanks again!

  • Thanks for the video. What about the fish and meats at Costco? Steelhead vs. Sockeye Salmon (seasonal) vs. farmed raised Salmon? Organic chicken breast vs. regular chicken breast.

  • I laughed a lot with the last names pronunciation… thanks Dani Spice ��
    You are lovely, and your recipes are always great.
    Greetings from Costa Rica ����✌��

  • I made this over the weekend and for the second morning they were just as delicious as the last time. Great recipe! I just started meal prepping and on the weight loss journey. Thanks for the delicious recipes and also thanks for the tip on the hot logic mini! Excellent device!

  • like your recipe….thanks will try it. here in germany we don t eat breakfast like this but we will try and of course we are vegans so we will modify a little bit….but the ideas are great….bless you

  • Mmmm, they look delicious! I don’t know how I always seem to be watching your videos when I am hungry? It’s like self imposed Cruelty!.. because I Want some NOW!!! ��

  • Hey Bob, I love your chanel, I would like to see more about the breakfast, it was amazing! I have some suggestions meals for a week or a month prepared on the Instant pot (pressure cook) and another series just about side dish. Thanks a lot!

  • Hi bobby that muffin looking yummy am going to try it I glad I find you on YouTube I try ur turckey meat ball it was the bomb love it thanks peace and love

  • Made this for my partner and myself for breakfast this morning. Delicious! Your channel is amazing, so thankful to add more recipes into my repertoire so I’m not making the same old meals over and over again.

  • I’m new to making eggs muffins and I have a quick question. How do you store them? In the fridge and for how many days? Or in the freezer and for how long are they good for?

  • If you watch on mute it looks like your rapping, it’s awesome! I do sub titles a lot because I’m at work ��. Where did you get your shirt? I love it! Carbs rock, spread the word! ��