Sweet Baked Life

my sweet journey through life…

Mini Bacon Zucchini Frittatas

5 Comments

Skinny and mini — two words that seem get a lot of attention this time of the year! So if you’re in need to jump-start your day and get on the right track, these Mini Bacon Zucchini Frittatas are a great little dish to whip up for a yummy breakfast on the go! They are skinny and mini and will give you just the right boost you need to start your morning!

BaconZucciniFrittata

I’m not one really to make New Year’s resolutions, however this year I’m really trying to find the right balance between work, blogging, my family, and making sure I take care of myself. As well, I’m always trying to eat better. Now to me, that may not mean cutting out main food groups or making everything a “light” version. I would rather implement some portion control, and there’s no better way than making “mini” versions of the food you love.
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I also, like many of you, have a crazy schedule, so any cooking or baking I can do in advance of actually eating our meals the better off I am. You see, I tend to rush out of the house to get my son to school then head to work and totally forget to pack myself a breakfast and lunch. But if I plan right, I bake something satisfying like these Mini Bacon Zucchini Frittatas on Sunday, then I’ve got breakfast for the entire week. I’ve turned my love for scrambled eggs topped with cheese and a side of bacon into these little egg puffs filled with fresh veggies, a bit of cheese and a hint of bacon that will make you never want to skip breakfast again!
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Mini Bacon Zucchini Frittatas
(recipe adapted from The South Beach Diet cookbook)

2 medium-sized grated zucchini (about 2 cups)
3/4 cup egg substitute
3/4 cup shredded cheese (can use low-fat)
2 pieces bacon, fully cooked and crumbled
1/4 cup finely diced white onion

Heat your oven to 350 degrees. Spray a 12 cup muffin tin with non-stick cooking spray and set aside.

In a medium bowl combine the zucchini, egg substitute, cheese bacon and onion. Mix well. Spoon the mixture evenly amongst the muffin cups. Bake for 20 minutes or until a knife inserted in the center comes out clean. If using to take with you during the week, cool for about 15 minutes in the pan, then remove and cool completely on a wire rack. In small baggies or small containers, put 2 each. Reheat in the microwave for about 30 seconds to 1 minute.

*Note, here in California we have access to zucchini all year round, if you don’t, you can substitute your favorite in-season vegetable.

Now that you’ve a great start to the morning by eating these Mini Bacon Zucchini Frittatas, go out and enjoy your day!

Sheila

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5 thoughts on “Mini Bacon Zucchini Frittatas

  1. These sound and look great! I totally agree, making mini versions of things is so much better than depriving yourself!

  2. Pingback: Fluffy Crumb Cake | Sweet Baked Life

  3. How many eggs would I use if I didn’t use egg substitute? Just enough to make 3/4 cup…maybe 3-4 depending on their size?

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