These mini southwestern style frittatas are great to make ahead for grab and go busy mornings, for kids to reheat for breakfast before school, or even to serve for overnight guests.  They are a family favorite!

We all have hectic mornings, don’t we? These mini frittatas are easy to make and can be reheated throughout the week. The best part… they are full of protein and fat.  This combination is essential for waking up the brain and giving kids a full belly for school.

Psst… want garden harvest recipes you can make all year long? Click below…

Kids who are old enough can even reheat them in the microwave themselves.  So much better than cold cereal, don’t you think? I make a large batch, keep some out for the week, and then freeze the remainder.  Stepson LOVES the southwestern flair of these frittatas.

I add (organic) Mexican cheese for Stepson.  It’s easy enough to remove the cheese to keep them Paleo and Whole30 compliant.

Click on the recipe card to open a new window for a printable version.

Are you Inspired?

Be sure to download your FREE Garden Harvest Cookbook for plant to plate recipes all year long!

Love, hugs, and shhhhh… don’t tell the kids they are good for them!