Breakfast

Spinach Artichoke Frittata Muffin Cups is for Breakfast.

Spinach Artichoke Frittata Muffin Cups takes 15 minutes to prepare.

Spinach Artichoke Frittata Muffin Cups takes 15 minutes to cook.

Spinach Artichoke Frittata Muffin Cups makes 6 servings.

The ingredients for Spinach Artichoke Frittata Muffin Cups are:

4 large Egg
1.5 cup Egg substitute
2 servings (20 pieces) Reese Canned Artichoke Hearts Quarters chopped
1 Box Frozen Chopped Spinach
1/2 cup Daisy Light Sour Cream
1 TBSP Dijon Mustard
2 clove Garlic minced or grated
1/4 cup Parmesan Cheese, shredded
1 tsp Salt
1/4 tsp Pepper, black, white or pink

Here is how you make Spinach Artichoke Frittata Muffin Cups:

Step 1: mix chopped artichoke hearts, garlic & spinach in a bowl set aside. Step 2: Mix Eggs, mustard, sour cream, s&p in another bowl or measuring cup. Step 3: Evenly divide veg into 12 muffin cups. Step 4: Pour egg Mixture over Veggies. Step 5: Sprinkle Parm evenly over top of mixture. Step 6: Bake in 350? oven 12-15 mins or untill no longer liquid in middle and puffy on top. Step 7: Cool for 5 mins remove from pan & serve.Serving Size: Makes 12 egg muffin cupsNumber of Servings: 6.0Recipe submitted by SparkPeople user RJHS2525.

The nutritional information for Spinach Artichoke Frittata Muffin Cups is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 151.1

• Total Fat: 5.8 g
• Cholesterol: 133.1 mg
• Sodium: 911.0 mg
• Total Carbs: 6.5 g
• Dietary Fiber: 1.2 g
• Protein: 14.9 g

The dietary needs meet for Spinach Artichoke Frittata Muffin Cups is Low Fat