Skillet Curried Beef, Broccoli Slaw, and Mushroom Muffin Frittatas
- Yield 36 servings
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Skillet Curried Beef, Broccoli Slaw, and Mushroom Muffin Frittatas sits in the Snacks section of Regbie. The card serves 36 servings. Plan on 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 36 servings
- 1 tablespoon coconut oil
- 1 onion, diced
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 pound cremini mushrooms, thinly sliced
- 1 pound ground beef
- 1 tablespoon curry powder
- 1 bag broccoli slaw
- Coconut oil spray
- 20 large eggs
- 6 tablespoons coconut flour, skippable, if you don't want your frittatas to be too moist add this!
Method
Warm the oven to 375°F and start chopping and slicing your veggies.
Warm up the coconut oil in a large cast iron skillet over a medium burner. Once the pan is hot, throw in the onions with some salt and pepper and sauté them until they are soft and translucent.
Next, add the mushrooms (with some more salt and pepper) and cook them until the liquid evaporates.
Turn in the ground beef and cook until it's no longer pink. Salt the meat mixture with curry powder and add more salt and pepper to taste.
Tip in the bag of broccoli slaw to the pan and mix everything until the slaw is softened.
While the slaw is softening, put cupcake liners (or silicone baking cups which It is worth more!) in your cupcake tins. Once the liners are in the tins, spray them with coconut oil if you're using paper. Skip the oil spray if you're using parchment muffin liners or silicone baking cups.
Divide the filling into each muffin liner.
Crack the eggs into a large bowl and whisk in the coconut milk and a healthy sprinkle of salt and pepper. If you want to add coconut flour, add it in now.
Ladle the egg mixture into the muffin tins, making sure the liquid only reaches ¾ of the way to the top. The muffins puff up during cooking so you don’t want to fill them to the brim.
Pop the trays into the oven for 15 minutes then rotate the trays and baked them for 6 additional minutes. You know the muffins are done when they rise up to the top and are springy to the touch when you pat the surface. The cook let the muffins sit in the pan for a few minutes and then the cook cooled them on a wire rack.
These muffins can be served warm, room temperature, or cold right out of the fridge. The cook know the cook’m beating a dead horse, but frittatas really are awesome!
