Mini Frittatas
These frittatas are easy and light. Use whatever meat and veggies you have on hand to make them yours!
Ingredients
- Nonstick vegetable oil cooking spray
- 8 large eggs
- 1/4 cup whole milk
- 1/4 teaspoon salt and freshly ground black pepper
- 4 ounces bacon, cooked and crumbled, (you could use diced ham or cooked sausage here too)
- 1/2 cup freshly grated Parmesan
- 1/4 cup chopped spinach leaves
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees. Spray 2 mini muffin tins (each with 12 cups) or 8 regular size muffin tins for a larger version with nonstick spray. Spray well. You don't want these to stick.
- Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the bacon, Parmesan cheese, and spinach. Fill prepared muffin cups almost to the top with the egg mixture. Sprinkle tops with cheddar cheese.
- Bake until the egg mixture puffs and is just set in the center. Bake the mini frittatas for about 8 to 10 minutes; if using regular size muffin tins bake for 14-16 minutes. The frittatas will be really puffy right out of the oven and will settle once removed from the oven.
- Using a knife, run the edge of the knife around the edge and loosen the frittatas from the muffin cups and slide the frittatas onto a platter. I like to use a spoon to scoop them out. Serve immediately.