Keep real food on the menu despite your busy schedule with on-the-go Instant Pot mini Frittatas!
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A different kind of busy…
We are well beyond babyhood seasons in my household. I remember thinking during those first years with milk stained yoga pants, “5 day hair,” and 2am nursings that this thing must get easier each year. It has to, right?!
Every stage of motherhood has a “busy.”
It changes. It is definitely not as sleepless. And it certainly isn’t as exhausting and desperate. But it is not less “busy.” Instead of a endless rocking, it turns into endless life training. These little people that I am responsible for are navigating society, and I’ll be darned if they aren’t going to be positive, contributing members of the community with hearts that know how to treat other people. Even though I enjoy full nights of sleep again (yes, dear newborn momma, you will sleep again!), life is still filled with schedules, routines, and life training. And I wouldn’t trade it for anything.
Real food goals, momma mental sanity, and busy kids
It does your littles zero good, dear momma, when you are so stretched that you are exhausted beyond function getting real food on the table for every meal. It also doesn’t do the family any good if we are serving sugary cereal at the breakfast table each day. There IS a happy medium. You don’t have to prepare a 5 course meal every day, and you don’t have to settle for convenience foods just to maintain a little mental sanity. You WILL have those days that completely fall apart, and it is so nice to have some real food menu options in your back pocket so you can keep wholesome food in your kids, and deal with the flow that life hands you.
Breakfast goals for busy moms that have real food menu goals
Alright! Take some notes, dear momma…this is as real as it gets from my real home to yours!
- Have a weekly menu rotation, and keep it simple. Fit your menu to your family tastes – there is no one right way. There is a weekly breakfast menu printable on this post, along with what a typical school week looks like for my family. You can have a breakfast rotation and still keep things interesting with variety – you can see that in our menu rotation. Fruit and veggies change with the season changes, etc.
- Take advantage of your freezer. Mini pancakes, breakfast cookies, waffles, baked oatmeal cups, and muffins all freeze up so well. I always say, if I’m going to be baking, I might as well do double duty. Bake for Saturday morning breakfast, and keep the leftovers for Tuesday or Wednesday in the heat of the busy week. The mini frittatas in this post freeze well too!
- Have a granola stash. Always my go-to when my morning plans have been shot! Keep a container of granola in the pantry to eat with a splash of raw milk or coconut milk, or to crumble over yogurt or coconut yogurt. There are loads of granola recipes on this blog – just use the search bar at the top and search “granola” and you will find them. Some of our favorites are Simple Cinnamon Granola, Grain Free Apple Cinnamon Granola, Morning Glory Granola, and Blueberry Granola.
- Utilize a prep day, or prep the night before. I rarely get prep days these days. I do most of my breakfast prep the night before. Chop veggies, get dry ingredients into mixing bowl, use the Instant Pot to pre-cook potatoes to make crispy hash in the morning. And these mini frittatas! You can prep them in the little cups the night before!
- Don’t underestimate dinner leftovers! My kiddos KNOW that momma gets the dinner leftovers for her breakfast usually! Mine!
Instant Pot game changer!
I feel like I am still just scratching the surface for using my IP regularly, but I’m getting there. I’ve been on a kick for quick breakfasts that travel well in the car lately thanks to my 4 year old that likes to linger in the morning…Instant Pot egg fritattas have been SO nice to have on hand for her! There is a recipe for egg muffins in my cookbook, Nourished Beginnings that I use for her – A LOT. But one morning, I just simply forgot to get the oven going, and didn’t have the time to make them. Enter the Instant Pot!
5 minutes all around!
Five minute prep that can be put into the mason jars or ramekins the night before? Check! Five minute pressure cook? Check! My biggest goal for these frittatas was for them to be just as fast in prep time as they are in cook time. Use simple veggies that chop quick – no extra pan saute time included. I just don’t have time for that on a school morning. I literally want to dump it in a bowl, whisk, and pour. In fact, I have been prepping the egg mixture in my big 4 cup liquid measuring cup so I can just whisk it, and pour right into the cups. One less mixing bowl to clean!
Cooking container notes
So far, I have 2 options that cook well, and fit in the Instant Pot. I’m sure there are more, but this is what I’ve been using.
- 8oz mason jars. If you are planning on traveling with your frittatas, this is the choice for you! You can pressure cook the eggs, cap them off with these travel safe tops, and you’re set!
- 8oz ramekins. There are so many to choose from – and there are even ramekins that have travel lids! You can stack the ramekins as well if you are wondering – you can see them in the picture below. My mason jars fit 4 right on the trivet, but the ramekins were too wide – I put the 4th up on top and they cooked great.
Change it up!
The possibilities are endless really. The base of the egg mixture is nice and flavored with onion and garlic powder so you don’t have to spend time chopping and sauteing that for this dish. Here are some ideas to mix things up in the veggie/protein department!
- Swap any of the veggies for mushrooms, kale, asparagus, or broccoli. I do love the flavor that bell peppers give, so I tend to leave those in, and just swap the spinach for something new to keep things interesting.
- Swap the bacon for cooked sausage, beef, or whatever protein you have around. You can also leave this out if you don’t have any around. I love the flavor that the bacon or sausage give!
- Cheese! Two ways! You can either 1.) melt it up on top when the frittatas are done cooking, OR 2.) whisk it into the egg mixture so it is cheesy throughout. And I’m 100% sure there is no one stopping you from doing both! Just sayin’ 😉
If you have chickens that are producing an abundance of eggs, or you snag a sweet deal at the farmer’s market on some farm fresh eggs, you can utilize your freezer to use them up! Just batch up these mini frittatas and freeze them. Simply slide them out of their container, let them cool completely, and then pop them into freezer bags. You can thaw them out on the counter overnight and then pop them into the oven to warm through in the morning.
- 6 large eggs (if your eggs are on the small size you might need 7 or 8)
- ¼ cup coconut milk (Raw milk works too if that is what you have. If you are using duck eggs, I have found that I like using a bit more milk since they are denser – use more like heaping ¼ cup if you are using duck eggs)
- 1 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp pepper
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ cup diced bell pepper
- ¼ cup chopped baby spinach
- 1-2 slices of bacon, cooked and chopped
- Fill the liner of your Instant Pot with 1 cup of water, and set the Trivet at the bottom.
- Butter four 8oz wide mouth mason jars or ramekins. I think coconut oil or ghee would work here if you can’t have butter. I did try avocado oil spray once and felt like it stuck to the mason jars more just FYI.
- Whisk the eggs, milk, oil, and seasonings until frothy. I have been whisking everything in my 4-cup liquid measuring cup so it is easy to pour into the jars.
- Whisk in the veggies and bacon, and then pour the egg mixture into the mason jars or ramekins, dividing it equally between the 4 jars.
- Set the mason jars on the trivet in the Instant Pot, close the lid, seal the valve, and press “Manual.” Keep the pressure at “High,” and bring the time down to 5 minutes. The Instant Pot will automatically turn on, coming to pressure within a few minutes, and then will count down the 5 minutes. When the timer beeps that the 5 minutes is done, you can release the pressure at the valve and open the lid. Use tongs to take the jars out. The jars and ramekins are cool enough to touch within a few minutes of being out of the IP.
- At this point, you can either lid your egg cups for on-the-go, eat them right there, or you can slide them out for either eating, or freezer storage. To freeze the egg frittatas, slide the egg out and let it cool completely before putting them into freezer bags.