Baking frittatas in glass is a game changer!
Justin and I went years without owning or using glass meal prep containers—it wasn’t until March of this year that we purchased some on Amazon Deal of the Day. My verdict: They’re worth the investment. For several reasons, but this one caught me by surprise: You can bake meals right inside them!
I’ve done casseroles in these glass containers and they always turn out bubbly-beautiful. This time, I wanted to take a stab at breakfast and THESE FRITTATAS ARE GOLDEN.
No, really, they come out golden brown with all those tasty ingredients baked right in.
The Scoop on Healthy Toppings
Best of all, these frittatas can be customized. Like a pizza, you can go for meat lovers, veggie lovers, BBQ chicken (not recommended), or deep dish—there are no wrong answers, only opportunity. Leftovers come back to life in a frittata, foods like ground beef, roasted veggies or leafy greens can all be added. You really can't go wrong!
After you've baked some goodness in, don't stop there. Try adding one or more of these on the top before you leave for work:
A squirt of Sriracha or hot sauce
Some fresh grape tomatoes
Chopped green onion or parsley
Tag #fuelingfunction if you try these frittatas--I think they're here to stay in my breakfast rotation!
Invest in some glass meal prep containers ASAP, did you know you can bake frittatas and casseroles right inside them?
Servings: 4 meals
4 Individual glass meal prep containers (see note 1)
12 medium eggs (see note 2)
1/4 cup cream or full-fat milk
Cooking spray or coconut oil
1 tsp salt and pepper
1 dash garlic powder
1/3 cup Sharp cheddar, gruyere, or mozzerella cheese
1/3 cup Chopped bacon, turkey bacon, or sausage
Hash brown potatoes or sweet potatoes (fully cooked)
Diced peppers and onions (Denver style)
Steamed broccoli (still firm, not soft)
Chopped spinach or kale
Almost any roasted vegetable
Preheat oven to 350 degrees. Grease each glass dish with cooking spray or coconut oil.
In a large bowl, whisk together eggs and spices until well scrambled. If adding cheese, stir in cheese.
Distribute egg mixture into four glass containers until they're about half full--do not over fill! From here, drop in your additional ingredients (protein and vegetables). Stir gently.
Bake uncovered for 20 minutes or until the tops start to brown. NOTE: If eggs start to bubble over, remove the tray and poke it with a fork a few times before returning it to the oven.
Let dishes cool completely before adding a lid and storing in the fridge. Excess moisture will cause sogginess.
Note 1: I am using a 30oz glass container with two compartments. You can also use 30oz (or smaller) single-compartment containers but the bake will be more shallow.
Note 2: You can swap whole eggs for egg whites (or try 6 eggs + 6 egg whites). Egg Beaters carton eggs also work well and reduce the calories.