Dice onion and red pepper. Cut the turkey bacon into bite-size pieces and slice the mushrooms. Sauté the onion, pepper, mushrooms, and bacon in a pan over medium heat until vegetables are soft, stirring frequently.

While vegetables are cooking, preheat the oven to 350 degrees F and grease a 12-cup muffin tin.

In a large bowl, lightly whip the eggs. Add the Greek yogurt, cottage cheese, parmesan, and feta cheese, stirring to combine. Mix in the flour and protein powder until fully incorporated. Then fold in the sautéed vegetables and bacon.

Spoon the mixture evenly into the prepared muffin cups, filling each one until almost full.

Bake for 15 to 20 minutes or until a knife inserted into the center of the mini frittatas comes out mostly clean.

Enjoy immediately or remove from the tin and place in the refrigerator for easy reheating throughout the week.