Cheesy Italian Ground Beef Frittata Cups

Preparation: 30 min

Preheat the oven to 350°F/180°C. Coat a muffin tin with unsalted butter or ghee. Heat 1 tablespoon of unsalted butter or ghee in a frying pan set over medium heat. Add the ground beef and brown until any excess water has evaporated and the meat is relatively dry. Add the Italian seasoning, salt, and pepper and mix through. Remove from heat and set it aside.

Shred the mozzarella on the large edge of a box grater. Spoon approximately 1 tablespoon of the beef mixture into each of the tray cavities. Top with the same amount of mozzarella.

In a large bowl or quart-size measuring jug, whisk together the eggs, heavy cream, and water. Pour the egg mixture equally between each cavity. Give the tray a little jiggle to ensure the egg mixture has filled in all the gaps between the beef and cheese.

Bake for 20 minutes or until the eggs are set and the edges are lightly golden. Remove from the oven and let cool slightly before removing from their casing. They can be eaten hot or cold straight from the fridge.

carnivore lunch dinner