Cauliflower, bacon & quinoa frittatas
3
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
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!
Ingredients
Cooking spray
5 spray(s)
Cauliflower
2 cup(s), chopped, florets, chopped
Egg
7 large egg(s)
Cooked quinoa
1½ cup(s)
Shredded cheddar cheese
½ cup(s)
2% reduced fat milk
¼ cup(s)
Scallions
¼ cup(s), chopped or sliced, chopped
Cooked Canadian bacon
4 slice(s), finely chopped
Kosher salt
¼ tsp
Black pepper
¼ tsp
Instructions
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.