Top o’ the muffin to ya! Oh, the muffin…that little bundle of sweet goodness…packed with berries or chocolate or bananas or cinnamon, and topped with buttery sugar swirls. Mmmmmm. So tasty!
But the muffin has its drawbacks. Wait twenty minutes after wolfing one down, and hold on. All those carbs seem to settle deep down in the gut and just stick there. Possibly for hours. Food coma at nine in the morning is not a great way to start the day!
Well, here’s a possible solution to the post-muffin blues. Build your muffin with eggs and veggies! That’s right…start with the good stuff, and your tummy will be singing, not dragging, along. Frittata Muffins are simply loaded with veggies and eggs…and a little bacon because…BACON! Hello.
This recipe was inspired by my mom’s famous “crustless quiche.” I grew up on this stuff. She was an awesome cook, and this was one of her staples. Everyone asked her for the recipe, but she kept it close and didn’t share it with anyone. Well, I guess times have changed, and we’re busting it out to the world.
Because why can’t everyone enjoy the deliciousness?! We’ve switched things up a bit to make it a tad healthier…changed out the butter and sour cream for plain Greek yogurt, and filled it with fresh veggies. So veggies for breakfast! Go right ahead and eat that muffin top, muffin middle and bottom, and then maybe finish off a second or third. Guaranteed to keep you hummin’ all the way to lunch or even dinner!
- 1/2 pound bacon OR turkey bacon
- 4 mushrooms
- 1/3 small zucchini
- 1/2 red pepper
- 1 bunch green onions
- 4 eggs
- 1/3 cup flour
- 1/4 cup plain Greek yogurt
- 1/4 cup cottage cheese
- 1/4 cup grated pecorino or parmesan cheese
- 1/4 cup feta cheese
- Salt and pepper
- Hot sauce as desired
- Preheat oven to 350 degrees and grease a 12-cup muffin tin.
- Cut the bacon into bite-sized pieces. In a medium-sized skillet, fry the bacon. Remove from skillet (leaving the grease in the pan!) and pat bacon dry with paper towels.
- Sauté the mushrooms, zucchini and red pepper in bacon grease.
- Chop the green onions.
- Put all ingredients in a large bowl, stir to blend and divide into greased muffin tin cups, filling almost full.
- Bake for about 15-20 minutes or until an inserted knife comes out fairly clean.
- Top with more hot sauce, if desired.
Want some more ideas of how to incorporate veggies in your meals everyday? Join the Veggie Challenge to receive weekly menus of veg-packed recipes…detailed shopping lists included!