Cauliflower, bacon & quinoa frittatas

2 - 6
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
Hooray for meal-prep breakfasts that set you up for a workweek of healthy eating! These hearty muffin tin frittatas are packed with whole grains and cauliflower and might just win over picky eaters, thanks to the mild flavor of both. Since you can stash the frittatas in the fridge for up to 5 days, or freeze them for up to 2 months, this means you can make a batch on the weekend to bring out to serve all week long. It's easy to make a double batch, too, for even more easy mornings!


Cooking spray

5 spray(s)

Uncooked cauliflower

2 cup(s), florets, chopped


7 large egg(s)

Cooked quinoa

1½ cup(s)

Shredded cheddar cheese

½ cup(s)

2% reduced fat milk

¼ cup(s)

Uncooked scallion(s)

¼ cup(s), chopped

Cooked Canadian bacon

4 slice(s), finely chopped

Kosher salt

¼ tsp

Black pepper

¼ tsp


  1. Preheat oven to 350°F. In a microwave-safe bowl, place cauliflower; cover and microwave on High 3 minutes. Set aside.
  2. In a large bowl, lightly beat eggs. Stir in quinoa, cheddar, milk, scallions, bacon, salt, pepper, and reserved cauliflower.
  3. Coat a 12-cup muffin tin with nonstick spray. Among muffin cups, evenly divide egg mixture. Bake until set, 18 to 20 minutes.
  4. Serving size: 2 frittatas