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.
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.