Muffin Frittatas, Non-Dairy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
9 large Eggs1/4 cup Coconut Milk (I use So Delicious, Unsweetened)2 oz. Oscar Mayer Smoked Uncured Bacon 1/3 cup Daiya Pepperjack Shreds (dairy, lactose & casein free)1 Tbsp dried Parsley1/2 tsp ground black pepper1/4 tsp salt2 tsp Tuscan Seasoning (I use Victoria Gourmet brand)1/4 cup Yellow Sweet Onion, diced small1/4 cup Orange Bell Pepper, diced small1/2 cup + 2 Tbsp Cooked Quinoa (.25 cup dry = 1 cup cooked)Tools needed:* 12 cup muffin pan* very fine strainer* small saucepan with lid, and spoon* medium skillet & spatula* large mixing bowl* knife and cutting board* measuring cups and spoons
Preheat oven to 350.
Spray or grease 12-cup muffin pan.
Rinse Quinoa thoroughly in a very fine strainer. In a small saucepan, cook Quinoa according to package directions (typically, the ratio is 1 part quinoa to 2 parts cooking liquid.) I like to add the same seasoning I'm using in the recipe to infuse the flavor into the grains.) I would add 1 tsp of the Tuscan Seasoning and a bit of salt.
In a medium skillet, start cooking several slices of bacon (you'll want them pretty crispy.)
In a large mixing bowl, whisk together the eggs, milk, pepper & salt, parsley and tuscan seasoning.
Dice the onion and the bell pepper very small.
Remove the bacon from the pan, and saute onion and pepper slowly until mostly tender in a bit of the bacon grease. Dice the bacon into small pieces during this time.
Slightly cool the pepper/onion combo, the add to the whisked eggs along with the diced bacon. Stir in the Daiya shreds.
Add this mixture in even amounts to the 12 muffin cups, and bake for approximately 10 minutes. Depending on your oven, you may need more time, but you'll want to bake until eggs are set in the center (test with a toothpick.)
Cool briefly before removing from the pan, and enjoy!
Serving Size: Makes 12 muffins
Spray or grease 12-cup muffin pan.
Rinse Quinoa thoroughly in a very fine strainer. In a small saucepan, cook Quinoa according to package directions (typically, the ratio is 1 part quinoa to 2 parts cooking liquid.) I like to add the same seasoning I'm using in the recipe to infuse the flavor into the grains.) I would add 1 tsp of the Tuscan Seasoning and a bit of salt.
In a medium skillet, start cooking several slices of bacon (you'll want them pretty crispy.)
In a large mixing bowl, whisk together the eggs, milk, pepper & salt, parsley and tuscan seasoning.
Dice the onion and the bell pepper very small.
Remove the bacon from the pan, and saute onion and pepper slowly until mostly tender in a bit of the bacon grease. Dice the bacon into small pieces during this time.
Slightly cool the pepper/onion combo, the add to the whisked eggs along with the diced bacon. Stir in the Daiya shreds.
Add this mixture in even amounts to the 12 muffin cups, and bake for approximately 10 minutes. Depending on your oven, you may need more time, but you'll want to bake until eggs are set in the center (test with a toothpick.)
Cool briefly before removing from the pan, and enjoy!
Serving Size: Makes 12 muffins
Nutritional Info Amount Per Serving
- Calories: 100.6
- Total Fat: 6.5 g
- Cholesterol: 143.5 mg
- Sodium: 165.4 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.4 g
- Protein: 7.1 g
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