Meal Prep Breakfast Idea: Veggie Frittata Muffins

April 7, 2014 · 6 comments

The following post is sponsored by Fitfluential, LLC on behalf of Daisy Cottage Cheese.

If you are trying to kick a sugar habit, starting your day with something savory is smart strategy. These veggie frittata muffins are a perfect breakfast meal prep recipe to make on Sunday or Monday to eat during the week. This recipe makes 12 smaller muffins, a serving is 2 muffins so if you have one of those larger muffin tins, feel free to use one of those too.

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You guys know I like to start my day with both green juice and protein. Lately, I’ve been blending 2 stalks of celery with 1/2 banana, handful of kale and 1/2 cup of frozen pineapple with water and two of these muffins. I used 2% Daisy Cottage Cheese which on its own has 90 calories per 1/2 cup serving and 13g of protein helping you stay fuller, longer.

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They use no more than four high quality ingredients compared to other leading brands which sometimes have 10 or more. The new packaging makes it easy to spot Daisy in the grocery store with a light blue lid for their low-fat version and dark blue for the full fat which were designed to highlight “The Daisy Difference.” I would have bought the full fat but they were all out at my store.

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Daisy Cottage Cheese is also considered a good source of calcium and is free of additives, preservatives and thickeners. It is also made from milk that has not been treated with rBHT growth hormones. It has only 4g of naturally occurring sugars, which is very low compared to all yogurt!

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Veggie Frittata Muffins (Makes 12 small muffins, 2 per serving) Prep Time: 10 minutes, Cook Time 30 minutes

Ingredients:

  • 2 Whole Eggs
  • 4 Egg Whites
  • 1 cup Daisy Brand Cottage Cheese
  • 2 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1/2 tsp Himalayan Sea Salt
  • 1/2 tsp Baking Powder
  • 1/4 cup Oat Flour (or other Gluten Free Alternative Flour like Almond Meal)
  • 1 cup chopped veggies (I used  baby spinach and roasted peppers)
Pre-heat oven to 375F. Combine the cottage cheese and eggs. Blend well. Mix together the dry ingredients, spices, flour and baking powder. If you choose to use coconut flour, make sure to add equal part of water or unsweetened non-dairy milk. I used oat flour but just putting some gluten-free oats in my food processor until fine. Combine the wet and dry ingredients. Add in chopped veggies already wilted or roasted for extra flavor. Evenly distribute into muffin tins. Place in the oven for 25-30 minutes.
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Each muffin is just 50 calories and has 5 grams of protein. If you do not have these with a green juice like I mentioned above, bring along a large banana or cup of oatmeal to power through the morning. I just even had two for dinner with some avocado and Cholula hot sauce on top.

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Cottage cheese is pretty versatile and goes with sweet and savory recipes. If you buy a container for this recipe, your options really are limitless. Since I have quite a few sweet breakfast recipes though, I wanted to mix things up since I’m trying to personally reduce my sugar consumption. I like to mix it in with my oatmeal for added protein and creamy texture with a little granola as a Greek yogurt alternative for a quick snack.

If you are looking for more ideas to “Power Your Way Through The Day”, join the Fitfluential and Daisy Brand Cottage Cheese Twitter Chat April 10th, at 9pm EST. Just follow #DaisyDifference to join the discussion .

Nutrition Info Per Serving (2 muffins):

100 calories, 2g fat, 8g carbohydrates, 2g fiber, 1g sugar, 10g protein

{ 6 comments… read them below or add one }

1 Livi April 7, 2014 at 11:19 pm

These look delicious!!

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2 Kristin April 8, 2014 at 4:18 am

I just made a recipe similar to this for dinner last night from green kitchen stories. It was like a frittata soufflé. It was really good and super healthy. http://www.greenkitchenstories.com/savory-baked-pancake-spring-greens/

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3 Kelly Sue(CoastalKel.com) April 10, 2014 at 9:53 am

Made these this A.M. Delicious! May be a little too peppery for some…I’d cut back the pepper to 1/2-3/4 tsp. I made them with spinach and cherry tomatoes…would be delicious with turkey or chicken sausage too. :) Thanks so much for sharing this.

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4 Katie April 12, 2014 at 7:21 pm

I really should try this, because it’s sooo easy, and it would make some days when I don’t want cereal as my quick meal, awesome, because I can have a quick “eggy” meal instead! :) #yum

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5 Megan @ Let Me Eat Cake April 14, 2014 at 9:35 am

Made these yesterday and ate this mornings – wonderful and light!
Note that I discovered through trial (and now error): probably easier to NOT use muffin liners. The eggs stick to the paper and make it more difficult to pull away. Oh well – lesson learned! Thanks for sharing!

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6 Sarah April 14, 2014 at 10:03 am

Good feedback! Thanks Megan, glad you enjoyed them :)

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