Veggie Frittata Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 70.6
- Total Fat: 2.2 g
- Cholesterol: 2.0 mg
- Sodium: 142.7 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.5 g
- Protein: 9.2 g
View full nutritional breakdown of Veggie Frittata Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
8 slices of jennio turkey bacon
1tbsp vegetable oil
1 cup sweet red pepper and/or green pepper
1 cup thinly sliced mushrooms
1/2 cup chopped carrots
2 cups egg substitute
1 tbsp. dried parsley
1 cup shredded cheddar cheese
1 small onion chopped
Tips
Can freeze these muffins and warm in microwave for a fast on the go breakfast.
Directions
Heat oven to 350. Mist 12 muffin cups with cooking spray. Cook turkey bacon as directed on package. Cut into pieces and set aside.
In large skillet over med/high heat, add oil, peppers, mushrooms, carrots and onion. Cook about 5 minutes until veggies are cooked.
In large bowl, add egg substitute, parsley until well mixed. Stir in bacon, cheese, veggies.
Spoon mixture into muffin cups, filling approximately 3/4 full. Bake about 20 minutes or until set.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CHRISONEILSKI.
In large skillet over med/high heat, add oil, peppers, mushrooms, carrots and onion. Cook about 5 minutes until veggies are cooked.
In large bowl, add egg substitute, parsley until well mixed. Stir in bacon, cheese, veggies.
Spoon mixture into muffin cups, filling approximately 3/4 full. Bake about 20 minutes or until set.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CHRISONEILSKI.