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A plate of bacon cheddar mini frittatas.

Bacon Cheddar Mini Frittatas with Spinach

Katelyn Theofanis
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.
4 from 4 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 Mini Frittatas
Calories 139 kcal

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
  • 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

Calories: 139kcalCarbohydrates: 1gProtein: 11gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 202mgSodium: 389mgPotassium: 130mgFiber: 0.2gSugar: 0.4gVitamin A: 716IUVitamin C: 1mgCalcium: 100mgIron: 1mg
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