Go Back Email Link
+ servings

Bacon Cheddar Mini Frittatas with Spinach

Katelyn Ryan
These Bacon Cheddar Mini Frittatas are the perfect weekday breakfast! They can be eaten on the go or enjoyed at home. These little egg muffins can be made ahead and frozen.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 12 mini frittatas

Ingredients
  

Egg Base

  • 12 large eggs room temperature
  • ¼ cup heavy whipping cream
  • ¼ tsp garlic powder
  • pinch salt and pepper to taste

Fillings

  • 4 slices turkey bacon cooked and chopped into pieces
  • 1 cup 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 tin, set aside.
  • In a large bowl, whisk up the eggs and heavy whipping cream. Season with the garlic powder, and salt & pepper to taste. Divide the mixture amongst the 12 greased cups of the muffin tin.
  • Toss together the bacon pieces, chopped spinach, diced white onion, and shredded white cheddar. Evenly divide the mixture between the 12 cups. 
  • Bake the frittatas for about 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before removing them from the pan. *You can use a small offset spatula or small knife to retrieve the egg muffins from the tray. 
  • Store in the refrigerator in an airtight container for up to 5 days.

Notes

*Do not allow the mini frittatas to sit in the tray for a long period of time because they will become slightly soggy.
Tried this recipe?Tag your photo #sugarylogic or @sugarylogic