Breakfast has to be my favorite meal of the day. It just gets my day going, especially after a couple of cups of coffee. I’m always searching for new and simple ideas to add variety to my meals. This delightful combination of mini frittatas and muffins fits the bill for easy breakfast eats. If you don’t want to bake early in the morning, make these the day before and then warm them up and serve with fresh fruit and coffee. Both of these recipes are perfect if you are baking for a diabetic; food exchanges are included.
The muffins are made with reduced fat-biscuit baking mix, Splenda and a touch of sour cream, along with bananas, cocoa powder, chocolate chips and walnuts. Light and moist, these are just perfect hot out of the oven. For the frittatas, I made the recipe exactly as stated except I used about one tablespoon dried onions instead of the chives. I only used the chives as a garnish. A great combination of flavors all wrapped up in a small bundle. Next time I may substitute turkey sausage and use fat-free mozzarella cheese for a different flavor combination.
Thanks to Taste of Home for the frittata recipe. Click here for recipe: Mini Ham ‘n’ Cheese Frittatas
Click here for recipe: Chocolate Delight Banana Muffins
Both of these recipes are definite keepers. I hope you give them a try and add them to your cookbook. See ya around the kitchen ~ Barbara