In elementary school, I remember asking my mother NOT to pack me lunch on the days when the cafeteria served “Breakfast for Lunch.” Who doesn’t want bacon and eggs for lunch? Or dinner? I’m a big fan of breakfast but during the work week, there’s no time to make a tall stack of blueberry pancakes or churro french toast. There’s barely time to brew some coffee!
During the holidays, my mom always makes time for breakfast. When we’re all in one place for a holiday, there’s no better reason to ditch the boring granola bar and hurried cereal and cook up something extravagant!
Today, we make the ultimate vegetarian breakfast, combining “hash browns,” veggies, cheese and eggs. I hope you’ll use it this holiday season to surprise your family at the breakfast table.
Home fries, hash browns and the like are a delicious, salty addition to your chosen breakfast protein. That’s truly the breakfast trifecta but can often times leave you feeling bloated afterwards, on account of their fried, buttery content. I have the perfect solution ….. potato noodles!
Spiralizing a yukon gold potato yields noodles which are cooked with garlic powder and used as the base of the frittata muffin. The noodles are topped with grated fontina cheese, spinach, and egg whites. The egg whites offer a lean protein source and let the fontina cheese and salty potato noodles run the show. Yum!
I also love these frittata muffins with a little pesto sauce for a fresh herby and creamy taste. Give that try, if you have a canned pesto on hand or have the time to make a fresh batch.
I think frittata muffins are fun to make and an easy way to get a filling breakfast in without using twelve pots and pans. These cute muffins are light in calories, since we only use a tiny bit of potato noodles in each. Each muffin contains a tiny scoop of potato noodles, 3 egg whites, 1.5-2 tbsp of shredded fontina cheese and a pinch of wilted spinach. Now that’s a bang for your nutritional buck!
Do you have any holiday breakfast traditions? I’d love to hear about them!