Baked Mini-Frittatas With Veggies & Cheese

  • SERVING SIZE   61 g   ( 1 muffin ) 
  • Veggie Mixture:
  • ¼ cup (58g) sauteed diced red bell peppers
  • 3 Tbs (23g) sauteed diced onions
  • ¼ cup (26g) sauteed sliced mushrooms
  • ¼ cup (30g) Cambrooke Cheddar Shreds
  • Baking Mixture:
  • ⅓ cup (32g) Cambrooke Eggz, loosely packed
  • ⅓ cup (44g) Cambrooke MixQuick, packed
  • ⅔ cup non-dairy creamer
  • 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 30-40 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!
Per Recipe Per Serving
Protein, g 3.2 0.5
Calories 700 120
Nutrition Facts Panel