Mini Frittatas

Mini frittatas are great for a nutritious breakfast on busy mornings. They are similar to my ham frittata but smaller and portable! Like egg cups, they make the ideal option for the on-the-go lifestyle.

You can easily make these frittatas vegetarian by leaving out the crumbled bacon and packing them with fresh veggies. Top them with a splash of hot sauce, a dollop of sour cream, or freshly cracked black pepper.

Or for the carnivore in your life, omit the veggies and just use bacon or sausage!

These egg muffin cups are healthy and delicious when served with fresh fruit. Trade out the standard muffin pans for mini muffin tins for an even smaller and more poppable breakfast. Try making breakfast for dinner too!

This frittata recipe is easy to whip together and serve. Here are the directions to make them:

1. Spray muffin tins with cooking spray and preheat the oven.
2. In a large bowl, whisk eggs, cream, and salt. Stir in crumbled bacon, parmesan cheese, spinach, and parsley. This is basically a one pot recipe, two if you could the muffin pan.
3. Pour into a prepared muffin tin to the top. Bake until eggs are puffy and each is set in the center (about 10 minutes).
   Loosen and serve.

Key ingredients & swaps

Here are the ingredients you’ll need to make this quick breakfast.

• Eggs: Fresh whole eggs are best because they’re the star of the dish. You can try using all egg whites if you are watching your fat intake.
• Heavy cream or nut milk: Heavy cream makes this dish richer; however, nut milk can be used if you are dairy free.
• Kosher salt: A sprinkle of kosher salt goes a long way with eggs.
• Bacon: Cook the bacon and chop it into pieces before adding it to the muffin cups for the best texture.
• Parmesan cheese: You can use pre-shredded cheese or grate your own parmesan.
• Baby spinach: Fresh spinach adds color, vitamins, and texture to this dish. It’s a great way to add a little extra vegetables to this recipe.
• Parsley: Chopped flat-leaf parsley adds color and flavor.