• Katie Bergeron

Rise and Shine

One of the HARDEST things for me lately during this pregnancy has been mustering up the courage to make something for breakfast. Helloooo morning sickness.




I don't know about any of you moms out there, but my poor husband had to fend for himself at all times of the day because I couldn't handle any smell there for a couple of weeks. Now I am only queasy in the mornings, which makes meal prepping in the afternoons a LOT easier.


Meal prepping is a life saver for busy families, or those times when you really need some fast and healthy food. Breakfast has always been considered the "fuel for the day" and I highly agree with that.


So I needed to come up with a healthy, fast and convenient way to get some nutrition that didn't involve actually cooking in the morning. These simple frittata muffins are gluten free and full of flavor! They are also low in carbs, which my husband and my body appreciates.


When making these frittatas the main thing to consider is if they will all be eaten within 3-4 days or if you are planning on freezing half (or all of them!) If you plan on freezing them, allow them to cool fully before placing them in a freezer tight container. They will stay in the freezer for up to a month, and when ready to reheat and eat, just pop them in the oven or microwave!


I hope this helps you make your breakfast planning a little easier, and please drop a comment below if you've tried it or have suggestions/questions!



Click the image below to get a printable link for the recipe!







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