4slicesturkey bacon cooked and chopped into pieces
1cupbaby spinach sliced thin
¼cupwhite oniondiced small
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.
*Do not allow the mini frittatas to sit in the tray for a long period of time because they will become slightly soggy.
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