The 8th recipe I’ve made for this group is Tex-Mex Chicken Frittata Muffins and can be found in the Whole30 Cookbook, page 125. Margaret’s post is here. It's a beautiful sunny morning here today and these are delicious.
Ingredients: cooked chicken, spinach, roasted tomato salsa, eggs, coconut flour, chili powder, and salt. (I did not use the coconut flour as I didn’t see any real need of it for my taste.)
This is an easy recipe, put it all in a bowl, mix it up, distribute it between the muffin cups, bake, enjoy. The leftovers warm up nicely with 20-30 seconds in the microwave. I didn’t add the coconut flour as Margaret had made them and shared that it was a weird texture for her, so after some research I didn't add it and that worked out well, these are just nice eggy bites with a bit of a kick from the salsa and the chili powder. I had compliant chicken sausage to use up, so used that instead of cooked chicken and it worked out deliciously. Also, used these little silicone muffin cups as muffins just slide right out without any need for greasing them, etc. Half a recipe made 8 muffins, these are a little smaller than a standard muffin cup size. Delicious recipe, easy to make, these will appear again. They will be great with a bowl of chili on game days.
As usual here on this blog, I do not publish recipes that belong to others, respecting their rights as authors. Many times the recipe creators are generous and publish them online, or you can buy the book I that I have cited and have all the recipes at hand.