Bacon & Cheddar Frittata Nests
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2.5 cups Riced Cooked Cauliflower- water squeezed out1 cup Zucchini, shredded- water squeezed out6 ea Eggs1 cup Almond Breeze Almond Milk, Unsweetened Original1/2 tsp Dry Mustard Powder4 slices Cooked Bacon, chopped1 cup Cheddar Cheese, shreddedTo Taste Salt & Pepper
1. Preheat oven to 400 degrees F. Spray 12 muffin tins with cooking spray.
2. In a medium bowl, combine riced caulifower and zucchini. Season with salt and pepper. Place in the bottom of muffin tins, firmly pressing on the bottom and up the sides to create a “nest.”
3. Bake for 10-15 minutes- until lightly browned.
4. In another bowl, whisk together eggs, milk, mustard powder, bacon, and cheese. Season with salt and pepper. Fill nests evenly with the egg mixture.
5. Bake in the preheated oven for 30–40 minutes, until the top is golden brown and the egg mixture is set. Let cool for 3 minutes before removing from the muffin tin.
Serving Size: Makes 12 2-Nest Servings
Number of Servings: 6
Recipe submitted by SparkPeople user AROCKWELL.
2. In a medium bowl, combine riced caulifower and zucchini. Season with salt and pepper. Place in the bottom of muffin tins, firmly pressing on the bottom and up the sides to create a “nest.”
3. Bake for 10-15 minutes- until lightly browned.
4. In another bowl, whisk together eggs, milk, mustard powder, bacon, and cheese. Season with salt and pepper. Fill nests evenly with the egg mixture.
5. Bake in the preheated oven for 30–40 minutes, until the top is golden brown and the egg mixture is set. Let cool for 3 minutes before removing from the muffin tin.
Serving Size: Makes 12 2-Nest Servings
Number of Servings: 6
Recipe submitted by SparkPeople user AROCKWELL.
Nutritional Info Amount Per Serving
- Calories: 195.9
- Total Fat: 14.1 g
- Cholesterol: 208.3 mg
- Sodium: 293.4 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 2.2 g
- Protein: 13.6 g
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