Spicy Barbacoa Beef Frittata (whole30 compliant)

Barbacoa Beef Frittata

Spicy Barbacoa Beef Frittata

Does anyone really have time to cook before work? I sure don’t – I’m too busy pressing the snooze button. Since the snooze button and I are buds, I have absolutely no time in the morning to devote to cooking, and if I’m not prepared, I’m left with no choice and have to head to bagel town. Bagel town is forbidden, though, so how do I ensure a healthy breakfast while maintaining my friendship with the snooze button? Meal prep!

Meal prep is my ticket to consistent healthy eating during the week. By prepping ahead of time, I can ensure that I’ll be having healthy breakfasts and lunches at work. Frittatas have been my savior when it comes to breakfasts. They are so easy to prep and take no time at all to reheat for breakfast at work. Every Saturday and Tuesday I use what I have on hand to create a yummy and unique combination, which makes it hard to get bored (my work-week is Sun-Thurs, which is why I prep on Saturday). Some of my other favorite frittata recipes are:

Spicy Barbacoa Beef Frittata

Spicy Barbacoa Beef Frittata

This particular recipe calls for Spicy Slow Cooker Barbacoa Beef, a simple and tasty recipe I recently posted on the blog. That too, is super easy to whip up over the weekend for week-day prep. Throw some of it in this frittata, on some tacos, or eat it right off the fork. The veggies this recipe calls for includes: spinach, onion, tomato and sweet pepper. That’s only because those are the veggies I had on hand, and I thought they’d make a great combination! You can really use just about any veggies you want, though.

I’m always having to create recipes with the produce I have on hand, because I don’t actually shop at the store for my eggs, cheese, vegetables or fruit! Whaaaat? I actually get all of the aforementioned items delivered straight to my house through a weekly subscription box called Hungry Harvest. Not only is the food that they send me delicious, it’s food that was recovered from farmers and grocery stores before being thrown away. I’m talking perfectly delicious and fresh food that just might be a little wonky looking, oversized, or not the right shade of green.

*The link above is a referral, and if you click it and order, you will receive $5 off of your first Hungry Harvest order! Never heard of Hungry Harvest? Check out my post: 5 Reasons I Love Hungry Harvest

Oh, and before I forget, this recipe is also Whole30 compliant, so long as you leave off the cheese! Large make-ahead meals like this are essential for Whole30 survival in my opinion.

Spicy Barbacoa Beef Frittata

Spice up your breakfast with this simple and delicious recipe.

  • 5 eggs
  • 2 sweet peppers (sliced)
  • 10 cherry tomatoes (sliced)
  • 1/2 medium onion (sliced)
  • 1/2 cup barbacoa beef (shredded)
  • salt and pepper
  • 2 tbsp olive oil
  • 1/4 cup cheddar cheese (optional) (shredded)
  1. Preheat oven to 350 degrees.

  2. Preheat an 8-inch cast iron skillet over medium heat.

  3. Reserve a small portion of pepper and tomato slices for a garnish.

  4. Sauté onions in oil until soft and fragrant, about 5 minutes. Add spinach, peppers, tomatoes, and beef to the pan with the onions. Season with salt and pepper. Cook 3-5 minutes.

  5. While the veggies and meat are cooking, whisk 5 eggs in a bowl and season with salt and pepper.

  6. Pour whisked eggs into the cast iron skillet with the meat and veggies. Place the reserved peppers and tomatoes decoratively across the top. Sprinkle with cheese if desired.

  7. Transfer the cast iron skillet to the middle rack of the oven and cook for 20-25 minutes, until the eggs are set.

  8. Remove from the oven and serve OR allow to cool, cut into fourths and store in the fridge.

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Ham, Mushroom & Spinach Egg Cups

Ham, Spinach and Mushroom Egg Cups

Ham, Spinach and Mushroom Egg Cups

The past few weeks have been absolutely hectic for me. First I started a new job, in addition to my full time job and this blog. Juggling all three is proving to be a challenge. To make my life even crazier, my boyfriend also came home from his six-month deployment last week! So we have been busy getting him settled in and getting back into our groove. A few days after he arrived to Maryland, we had a new roommate move in up stairs. He had been receiving his food from a paleo meal service while living in another state, and asked if I’d be interested in meal prepping for him. Obviously I said YES, with out hesitation.

After I said yes, reality set in and I remembered that I have two jobs, a blog, a boyfriend who now lives in the same house as me again, and now two extra mouths to feed. Talk about overwhelming! If meal prepping wasn’t already a necessity for me and my healthy eating quest, it sure is now. That’s where these Egg Cups come into play.


Fancy looking, right? I’m super pumped on this new creation of mine. They are really appealing to look at, are simple to make, and are a nice change of pace from my weekly frittatas. All you need is a silicone or metal muffin tray and a couple of simple ingredients. Like frittatas, egg cups are easy to make in large quantities, and that’s important when you need to prep a handful of breakfasts for 3 people!

Before we move on, lets hit pause and talk about some frittata recipes for a second. If you’re needing some recipes to mix up your frittata game, check out my two favorite recipes: Cholula Chicken Frittata and Veggie-Dump Frittata!

Ok back to the Egg Cups. This particular recipe calls for specific veggies (spinach and mushroom), ham, and eggs (duh). While this combination is a delicious mix, I can think of about a million other combinations that would be tasty too. Try mixing up the ingredients with what you have on hand, or mix and match the cups to bring some variety to your breakfasts!

These cups can be as healthy or unhealthy as you please. However, this recipe is full of goodness and is just shy of being Whole30 compliant, as the ham I use has the tiniest smidge of added sugar. I use Applegate Farm’s Slow Cooked Ham most often. Even though the sugar prevents it from being Whole30 compliant, it doesn’t contain any chemicals or other icky ingredients. If you know of any Whole30 compliant deli meats, please share in the comments below. : )

Over the weekend I served these bad boys with some roasted breakfast potatoes and salmon bacon. I didn’t know that salmon bacon was a thing, but it is, and it’s way to expensive for how mediocre it tastes. Don’t buy it. Anyway, keep on scrolling to for the Egg Cup recipe!

Ham, Spinach and Mushroom Egg Cups

Ham, Spinach and Mushroom Egg Cups with Potato Hash and Salmon Bacon

Ingredients (12 egg cups/6 servings):

  • 11 eggs
  • 12 slices deli meat
  • 1/2 package of sliced mushrooms
  • 1 cup fresh spinach
  • 1 TBSP chili flakes
  • 1 TSP onion powder
  • 1 TSP garlic powder
  • Salt and pepper, to taste


  • Preheat oven to 375 degrees.
  • Sauté sliced mushrooms in a skillet over medium heat, set aside.
  • In a bowl, whisk eggs with the spices listed above until the yolks and whites are combined.
  • Assembly:
    • Lightly grease muffin tray or line the tray with paper liners.
    • Place 1 slice of deli meat in each muffin cup. It is okay if the edges of the meat over flow from the indentation. As the Egg Cups cook the meat will decrease in size and crisp up. Try to avoid tearing the meat to prevent the egg from leaking out. However, if it leaks, no biggie.
    • Place 4-5 spinach leaves in each cup and top with sautéed mushrooms.
    • Fill each cup with the egg mixture.
  • Place the muffin tray on the middle rack of the oven and cook for 20-30 minutes until the eggs are set (no longer jiggly).
  • Remove from oven, let cool and remove from tin.

To reheat simply microwave for ~1 minute.

Happy Munching!



**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤