Breakfast

Egg, Veggie, Turkey Bacon Frittata is for Breakfast.

Egg, Veggie, Turkey Bacon Frittata takes 15 minutes to prepare.

Egg, Veggie, Turkey Bacon Frittata takes 45 minutes to cook.

Egg, Veggie, Turkey Bacon Frittata makes 20 servings.

The ingredients for Egg, Veggie, Turkey Bacon Frittata are:

Dozen eggs
Mix about a cup of milk in with eggs
1/2 bag California Veggies (broccoli, cauliflower, carrots)(I use frozen ones)
Mushrooms, about 4-6 ounces
About a 1/4 cup jalapeno peppers (for spice or leave out)
Add about 2 cups raw spinach
cook 9-10 slices of turkey bacon and add to mixture


When completed cooking, store in freezer bags for easy reheating in the morning before work.

I got this idea off Biggest Loser and change up the veggies each time I make a batch. You could add cilantro, tomatoes, salsa, or so many other veggies and herbs.

Here is how you make Egg, Veggie, Turkey Bacon Frittata:

Mix together in bowl, ensuring bacon is already cooked. Pour into muffin pans, just to the top.Bake in oven for about 20 minutes at 350 degrees. Eggs can be slightly under cooked as long as they are set up. When you reheat to eat, you will finish the process and you don't want them spongy. Serving Size: Makes about 20 muffins size servingsNumber of Servings: 20Recipe submitted by SparkPeople user DEARJILLR1.

The nutritional information for Egg, Veggie, Turkey Bacon Frittata is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 69.8

• Total Fat: 4.3 g
• Cholesterol: 119.9 mg
• Sodium: 136.2 mg
• Total Carbs: 1.6 g
• Dietary Fiber: 0.3 g
• Protein: 5.5 g