A fast and easy breakfast where the leftovers are perfect for the lunchbox as these frittata muffins are equally good when served hot or cold. We swap in Skyr instead of the typical heavy cream.
1 1/2 cup
Red Bell Pepper diced
Icelandic Provisions Traditional Plain Skyr 1 container
Ground Black Pepper to taste
Parmesan Cheese grated
Preheat the oven to 350 F and lightly grease or line a muffin tin.n
In a large pan, over medium high heat, fry the bacon until crispy. Remove the bacon from the pan with a slotted spoon, leaving the fat behind in the pan. Then chop the bacon into small pieces, set a side.
Sauté broccoli and peppers in the bacon fat for about 2-3 minutes or until softened a little. Season with little salt and pepper.
Whisk together eggs, skyr, oil, baking powder and half of the cheese. Season with salt and pepper.
Divide the bacon, broccoli and peppers evenly into each muffin form then pour the egg mixture over. Sprinkle remaining cheese over the top.
Bake for 12-15 minutes until the muffins are set and enjoy!