Here’s what I assembled to make 12 muffins:
- 1 pound of grass fed ground beef
- 1 small onion, minced
- 1 tablespoon of Arizona Dreaming seasoning
- 1 tablespoon of ghee
- Kosher salt
- Coconut oil spray
- 6 large eggs
- Heaping tablespoon of full fat Greek yogurt
- 1/2 cup of shredded Mexican blend cheese
Here’s how I made them:
I preheated the oven to 350 F and melted the ghee in a cast iron skillet over medium heat. When the pan was hot, I threw in the onions and sautéed them until they were translucent and soft.
Next, I dumped in the ground beef and used my wooden spoon to break it up in the pan. I seasoned everything with salt and pepper. When the beef was no longer pink, I added the Arizona Dreaming seasoning and stirred everything to make sure it was dispersed evenly.
I removed the seasoned beef from the skillet and let it cool to room temperature.
You’ll have way more filling than is necessary for 12 muffins but now you’ll have extra cooked protein. Score!
While your meat is cooling down, line your muffin tins with cupcake liners and spray with coconut oil spray. I like to place my muffin tins on my open dishwasher door when I spray them because then you don’t get grease all over your counter AND it gets cleaned off when you run the dishwasher. (Another great tip from Cook’s Illustrated).
I filled the muffin tins more than halfway full with the cooled beef filling. Then, I whisked the eggs and yogurt with some salt and pepper. I ladled the egg mixture into each muffin, filling them up ¾ of the way to the top. At the end, I topped each muffin with about a tablespoon of shredded cheese.
I placed the muffin tins into the oven and let them bake for 15 minutes. Then, I flipped the trays around and baked for 8-10 more minutes.I removed the muffins from the tin and let them cook on a wire rack for about 10-15 minutes.
I know they’re kinda ugly but they were a big hit with the kids. See? You can make all sorts of mini frittata muffins! Just make sure the ratio of eggs to muffins is 1:2. Start cracking them eggs!