Veggie Frittata Muffins Low Carb Recipes
MUFFIN PAN FRITTATAS
What an easy way to make eggs for a group.
Provided by OMARILYN
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
- Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
- Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
- Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 1.5 g, Cholesterol 103.7 mg, Fat 7 g, Fiber 0.3 g, Protein 6.1 g, SaturatedFat 3.1 g, Sodium 146.5 mg, Sugar 1.1 g
KETO FRITTATA
If You Love an all-in-one breakfast you'll love this Tasty & Highly Nutritious Low Carb Keto Frittata recipe with Healthy Fats, Spinach, Eggs & much more.
Provided by Gerri
Categories Breakfast
Time 40m
Number Of Ingredients 9
Steps:
- Preheat your oven to 180C/355F.
- Place a cast iron frying pan over high heat.
- Dice the bacon and add to the pan. Saute for 4 minutes then add the butter.
- Add the mushrooms and saute for another 3 minutes.
- Add the spinach and cook for another 2 minutes, until it has just wilted. Turn off the heat.
- Sprinkle the cheddar over the sauteed ingredients.
- In a mixing bowl, add the eggs, cream, salt and pepper. Whisk until combined.
- Pour the egg mix into the pan and place the pan into the oven.
- Bake for 20 minutes, or until the egg no longer jiggles.
- Remove from the oven, slice into 4 pieces and serve.
Nutrition Facts : ServingSize 150 g, Calories 426 kcal, Carbohydrate 3 g, Protein 21 g, Fat 36 g, SaturatedFat 18 g, Cholesterol 358 mg, Sodium 797 mg, Sugar 1 g
9 KETO EGG CUPS
9 Keto Egg Cups are the perfect easy make-ahead breakfast for on the go. Best of all, they are packed with protein and so convenient for busy mornings, weekend or holiday brunch!
Provided by Kelly
Categories Breakfast
Time 20m
Yield 12
Number Of Ingredients 44
Steps:
- Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
- In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
- Whisk in garlic powder and thyme until combined. Stir in broccoli and cheddar. Divide evenly into muffin tins1 filling each about 2/3 full.
- Sprinkle with more cheddar if desired. Bake in preheated oven for 12-15 minutes, or until set.
- Whisk in garlic powder and buffalo sauce until combined. Stir in green onions. Divide evenly into muffin cups filling each about 2/3 full.
- Use a spoon to evenly distribute chicken into muffin cups (about 2-3 tablespoons each). Bake in preheated oven for 12-15 minutes, or until set. Serve with a drizzle of buffalo sauce if desired.
- Whisk in garlic powder and onion powder until combined. Stir in ham and cheddar cheese. Divide evenly into muffin cups filling each about 2/3 full.
- Top with more ham and cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
- Whisk in sesame oil until combined. Stir in kimchi, cheese and bacon (if using). Divide evenly into muffin cups filling each about 2/3 full.
- Top with more chopped kimchi & bacon if desired. Bake in preheated oven for 12-15 minutes, or until set.
- Whisk in garlic powder, onion powder and cream cheese until combined. Stir in cheddar cheese, chopped jalapeño and bacon. Divide evenly into muffin cups filling each about 2/3 full.
- Place 1 round jalapeño slice on top in each muffin cup, if desired. Bake in preheated oven for 12-15 minutes, or until set.
- Whisk in Italian seasoning until combined. Stir in mushrooms, peppers and spinach (Add sausage if using). Divide evenly into muffin cups filling each about 2/3 full.
- Bake in preheated oven for 12-15 minutes, or until set.
- Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
- Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
- Stir in sun-dried tomatoes, spinach, basil and cheese. Divide evenly into muffin cups filling each about 2/3 full.
- Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
- Whisk in garlic powder and Italian seasonings until combined. Stir in tomatoes, spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
- Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
Nutrition Facts : ServingSize 1 g, Calories 94 kcal, Carbohydrate 1 g, Protein 6 g, Fat 3 g
VEGGIE FRITTATA MUFFINS - LOW CARB
Great little muffins - like crustless quiches. The flavour of these ingredients together is great, however you could use different cheeses or vegetables if you wish.
Provided by Ozzzie
Categories Breakfast
Time 35m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees Celsius.
- Grease a 12 capacity muffin pan.
- Heat olive oil in pan.
- Add leek, zucchini, capsicum and spinach.
- Saute vegetables until just tender.
- Combine beaten eggs, feta, sour cream and parmesan in a large bowl.
- Add vegetables to egg mixture and mix well.
- Pour mix into greased muffin pans.
- Bake in oven for about 30 minuted or until set.
- If you wish you can brown muffins in pan under grill for a few minutes after baking.
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