When it comes to morning meals, I always look for something easy and protein-packed to carry me through to lunch. These mini frittatas — with fresh dill, garlic, and shallot — definitely fit the bill.
These mini frittatas couldn't be easier to make: You simply whisk the ingredients together, pour the mixture into a greased muffin tin, and bake for 20 to 25 minutes. Once cooked, all you have to do is pack a couple of these babies into a sealed container or zip-top bag and you've got the perfect on-the-go breakfast.
→ Get the Recipe: Mini Dill Frittatas from Camille Styles