These Bacon Cheddar Mini Frittatas with Spinach are the perfect weekday breakfast. Individual frittatas are moist, fluffy, and delicious - packed with bacon bits and pockets of melted cheddar. These little egg muffins can be made ahead and frozen - perfect for meal prep and on-the-go breakfast.
We appreciate quick and easy breakfasts in this household. These bacon cheddar mini frittatas come together quickly and bake in twenty minutes. They have a bold flavor from bacon bits, onion, and cheese, while spinach provides additional nutrients and color.
Made in a muffin pan and packed with flavorful bacon and cheese, these tasty breakfast bites are perfect for busy mornings—pop one or two of these into the microwave for a quick and easy breakfast. For another delicious and hearty make-ahead breakfast, try my healthy breakfast burritos.
Jump to:
Mini Frittatas
Mini frittatas are fantastic for meal prep - one batch means a leisurely, protein-packed breakfast for the whole week. This recipe comes together quickly with minimal prep work required. The result is delicious egg bites.
- Individually portioned and make-ahead breakfast
- Healthy ingredients packed with satiating protein
- Perfect for on-the-go breakfast for busy mornings
- Customizable recipe - use your favorite ingredients or whatever you have on hand
Cooking Turkey Bacon in the Oven
An oven is an excellent tool for cooking a large quantity of crispy bacon in a single batch. Preheat the oven to 400 F. Place turkey bacon strips on a parchment-lined tray, lining them side by side. Bake the bacon for 18-20 minutes, checking on it halfway through.
Ingredients
- Large Eggs (room temperature)
- Seasonings - Salt, pepper, garlic powder
- Fresh Baby Spinach (sliced thin)
- Turkey Bacon (cooked and diced)
- White Cheddar (shredded)
- White Onion (diced small)
See the recipe card for ingredient quantities.
Instructions
- Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin, and set it aside.
- Toss the bacon pieces, chopped spinach, diced white onion, and shredded white cheddar. Evenly divide the mixture between the 12 cups.
- Whisk up the eggs in a large bowl—season with garlic powder, salt, and pepper. Divide the mixture among the 12 greased cups of the muffin tin.
- Bake the frittatas for about 20 minutes or until a toothpick inserted into the center comes clean.
Substitutions
- White Cheddar - Sharp Cheddar, Feta, Pepper Jack Cheese, Parmesan
- Turkey Bacon - Pork Bacon, Ham
- White Onion - Red onion, Scallions, Chives
Suggested Equipment
- Pyrex Prepware 4-Quart Rimmed Mixing Bowl
- OXO Good Grips 11-Inch Balloon Whisk
- USA Pan Bakeware Muffin Pan
Storage
Transfer cooled frittatas to an airtight container and store them in the refrigerator for up to 5 days.
Can you freeze mini frittatas? Wrap each little frittata in plastic wrap. Place them into a single layer in a freezer-safe zip-top bag - freeze the egg muffins for up to 2 months. For best results, thaw the frittatas in the refrigerator before reheating.
Other Delicious Breakfast Items
- PB and J Overnight Oats
- Everything Bagel Cream Cheese Turnovers
- Banana Blueberry Oatmeal Muffins
- Protein Baked Oatmeal
Frequently Asked Questions
Bake frittatas until the centers are no longer jiggly and the edges are golden brown. The interior should remain moist and fluffy, while the exterior will be set and subtly golden.
From the refrigerator, wrap the frittata in a paper towel and heat for about 30-45 seconds. If grabbing from the freezer, heat for 30 seconds, and then 15-second increments until heated through. For best results from frozen, pull the mini frittatas out of the freezer and refrigerate overnight.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
**RECIPE UPDATED - 12/2/2022
📖 Recipe
Bacon Cheddar Mini Frittatas with Spinach
Equipment
Ingredients
Egg Base
- 12 large eggs room temperature
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Fillings
- 1 cup turkey bacon cooked and diced
- 1½ cups baby spinach sliced thin
- ¼ cup white onion diced small
- 1 cup white cheddar shredded
Instructions
- Preheat the oven to 350° F. Grease a 12-cup muffin pan and set it aside.
- Toss the bacon pieces, chopped spinach, diced white onion, and shredded white cheddar. Evenly divide the mixture between the 12 cups.
- In a large bowl, whisk up the eggs - season with the garlic powder, salt, and pepper to taste. Divide the mixture among the 12 greased cups of the muffin tin.
- Bake the frittatas for about 20 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool for 5 minutes before removing them from the pan. *You can use a small offset spatula or knife to retrieve the egg muffins from the tray.
- Store the mini frittatas in the refrigerator in an airtight container for up to 5 days.
Nutrition
Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook, or Pinterest!
Gail’s Snapshotsincursive
Yumolicious! ??
kryan0911
Very yumolicious! 🙂