When I was in graduate school, I was a huge fan of portable breakfast: hard boiled eggs, banana peanut butter wraps, and breakfast burritos. (There was a place called Mexeo that had the best breakfast burrito in town. It was literally across the street from my house. Sadly, they closed about a year after I left Ithaca.) Having a portable breakfast was so extremely convenient! If I woke up late because I hit snooze a few too many times, I knew I could make up for lost time during my walk to campus, munching along as I went.
This chard and sweet potato frittata muffin recipe creates warm, bundles of savory goodness. They’re easy to take on the go, and will keep you full until lunch time. Additionally, they’re easy to make on the weekend, then heat in the microwave or toaster oven on busy weekday mornings. You can even make a double batch just to be sure there’s enough to go around! Enjoy them fresh out of the oven, on your commute, or upon arrival at your destination.
In this recipe, I like to chop up the stems and use them alongside the greens. It reduces food waste and adds fiber and texture to the frittata muffin. I use the largest holes on a box grater to grate the sweet potato. Also, par-cooking the sweet potatoes before mixing them with the eggs ensures they’re soft and smooth by the time the frittata muffins are done baking.
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Chard and Sweet Potato Frittata Muffins
- 1 tablespoon butter
- 1 clove garlic, finely minced
- 1/2 bunch chard, stems and greens finely chopped (about 2 cups)
- 1 medium sweet potato, peeled and grated (about 2 cups)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon thyme
- 6 large eggs
- 3/4 cup whole milk
- 1/2 cup grated manchego cheese
Coat a muffin pan with butter, oil, or line with baking cups.
Preheat oven to 350°F.
Melt 1 tablespoon butter in a pan over medium heat.
Add garlic and let cook 1 to 2 minutes until fragrant, stirring frequently.
Stir in chard and grated sweet potatoes. Sprinkle with salt, pepper and thyme. Stir, cooking until chard is wilted and sweet potatoes start to soften, about 8 to 10 minutes. Remove from heat and spoon into each well in the muffin pan.
In a medium bowl, whisk together eggs and milk. Pour into each well, covering the chard and sweet potato mixture. Sprinkle cheese over each frittata muffin.
Bake for 20 to 25 minutes until eggs are set and slightly puffed. Remove from oven and let cool slightly before removing from pan. Serve immediately or wrap to heat and eat later.
Be sure your tins are well oiled! Just to be safe, and to provide extra portability, I typically use baking cups to line my muffin tin. If you prefer to cook the frittata whole instead of individually, use a 9-inch square baking dish and bake at 350°F for 40 to 50 minutes until eggs are set. Use cookie cutters if you want to make fun shapes!
Check the Fridge
The combinations for frittata are endless! The sweet potato adds moistness to the frittata which I love. The chard brings an earthy flavor to complement the sweetness. Other root vegetables such as parsnips or carrot would be a good alternative for the sweet potato. You could also use kale or finely diced broccoli instead of chard in this frittata muffin recipe.