Brunch

Veggie frittata egg muffins is for Breakfast.

Veggie frittata egg muffins takes 20 minutes to prepare.

Veggie frittata egg muffins takes 25 minutes to cook.

Veggie frittata egg muffins makes 6 servings.

The ingredients for Veggie frittata egg muffins are:

1 sweet potato, peeled
1 cup Egg substitute, liquid
4 eggs
1 Zucchini, cut into small cubes
1 red bell pepper, diced
1/2 cup Cheddar or Colby Cheese
1.0 tbsp Olive Oil
1/4 cup Almond Milk, Unsweetened Original
1/4 cup diced Green Onion
1/2 tbsp ground mustard
1/2 tbsp dried oregano
Salt and pepper to taste

Here is how you make Veggie frittata egg muffins:

Preheat oven to 350 degrees Grate sweet potato and cook in a skillet in olive oil for about 3 minutes. Add zucchini and red pepper and cook about 5 minutes more. In a large bowl, whisk together egg substitute, eggs, green onions and seasonings. Add cooked veggies to egg mixture AMD stir in the cheese. Pour evenly into 12 muffin cups. Bake for 20-25 minutes or until eggs are cooked through.Serving Size: Makes 12 muffinsNumber of Servings: 6.0Recipe submitted by SparkPeople user JAS1513.

The nutritional information for Veggie frittata egg muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 157.5

• Total Fat: 7.0 g
• Cholesterol: 128.0 mg
• Sodium: 254.4 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 1.7 g
• Protein: 14.0 g

The dietary needs meet for Veggie frittata egg muffins is Vegetarian