Breakfast

Creamy veggie frittata muffins is for Breakfast.

Creamy veggie frittata muffins takes 10 minutes to prepare.

Creamy veggie frittata muffins takes 20 minutes to cook.

Creamy veggie frittata muffins makes 24 servings.

The ingredients for Creamy veggie frittata muffins are:

12.0 large Egg, fresh, whole, raw
1.0 cup kroger fat free cottage cheese
0.5 cup great value plain fat free greek yogurt
1.0 cup frozon peppers & onions
1.5 cup, sliced Zucchini
4.0 cup Meijer california blend (broccoli, cauliflower, &carrots)
6.0 serving 100% Grated Parmesan & Romano Cheese (Kroger) serv=2 tsp
4.0 tbsp Kroger Real Bacon Bits

Salt, pepper, garlic

Here is how you make Creamy veggie frittata muffins:

**Let frozen veggies thaw and dab with paper towel to remove access water. Place veggies in food processor and coarsely chop. In a large mixing bowl place eggs, chopped veggies, and Greek yogurt, bacon, parmesan cheese & seasonings. (You may add cottage cheese as is, or if the consistency is bothersome place in blender & mix until liquefied. ) whisk until well blended. Divide mixture among two muffin tins sprayed with nonstick cooking spray. Place in preheated 350-degree oven for 20-25 minutes or until done.Serving Size: Makes 24 regular muffinsNumber of Servings: 24.0Recipe submitted by SparkPeople user MWARNER211.

The nutritional information for Creamy veggie frittata muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 65.3

• Total Fat: 3.0 g
• Cholesterol: 95.7 mg
• Sodium: 132.2 mg
• Total Carbs: 2.6 g
• Dietary Fiber: 0.6 g
• Protein: 6.3 g

The dietary needs meet for Creamy veggie frittata muffins is Gluten Free