Baked Mini-Frittatas With Veggies & Cheese


  • SERVING SIZE   61 g   ( 1 muffin ) 
  • SERVINGS PER RECIPE  6
Ingredients
  • Veggie Mixture:
  • 1 1/4 cup (58g) sauteed diced red bell peppers
  • 3 TBS (23g) sauteed diced onions
  • 1/4 cup (26g) sauteed sliced mushrooms
  • 1/4 cup (30g) CBF Cheddar Shreds
  • Baking Mixture:
  • 1/3 cup (32g) CBF Eggz, loosely packed
  • 1/3 cup (44g) CBF MixQuick, packed
  • 2/3 cup non-dairy creamer
Directions
  • Heat oven to 350 degrees F. Spray 6 regular size muffin cups with cooking spray.
  • In a small bowl, stir the veggie mixture ingredients together.
  • In another small bowl, stir baking mixture ingredients with whisk or fork until blended.
  • Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with the veggie mixture. Spoon remaining baking mixture onto veggie mixture in each muffin cup.
  • Bake about 25 minutes or until toothpick inserted in center comes out clean, and tops of muffins are golden brown.
  • Cool 5 minutes. With thin knife, loosen sides of muffins from pan, cool 10 minutes longer, and serve alone or with your favorite condiment.
  • SUGGESTIONS: Cameron loves these with Sriracha Sauce!
Nutrition
Per Recipe Per Serving
Protein, g 2.65 0.4
Calories 707 118
Nutrition Facts Panel