Spinach and Bacon Frittata Muffins

These protein-packed egg muffins are the perfect on-the-go breakfast. Eggs are whipped up until they are light and airy and loaded with crumbled bacon, fresh spinach, and your choice of cheese. Make these little gems the night before for a stress-free morning!

Recipe adapted from: Gluten Free Dairy Free Cookbook by Danielle Fahrenkrug, page 29

I have a confession. I am really bad about skipping breakfast. Yes, I know, it's the most important meal of the day, but sometimes I'm just lazy. I love recipes like this that can be made in advance and stored in the fridge. It is a great way to ensure I am making healthy eating choices. My family and I can just grab-and-go this compact, nutritious breakfast as we're all running out the door! Just heat and eat.

This recipe is very versatile. Feel free to switch up the ingredients to your liking. If you're avoiding dairy, like myself, feel free to omit the cheese or choose a dairy-free option. The original recipe includes the Italian flavors of sun-dried tomato, olives, and green onion. Delish.

Makes 12 muffins.

Let’s get cooking!

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Ingredients

• 12 large eggs

• 1/4 teaspoon salt (plus more for serving)

• 1/4 teaspoon freshly ground black pepper (plus more for serving)

• 1 cup of packed fresh baby spinach, finely chopped

• 6 slices of bacon, cooked and crumbled (I used Pederson's The Original No Sugar Added Hickory Smoked Uncured Bacon)

• 1 scallion, green parts only, sliced

• 1 teaspoon minced garlic (I used prepared jarred minced garlic)

• 1-4-ounce package of shredded cheddar cheese (I used Violife Just Like Colby Jack Shreds)

• 2 tablespoons chopped fresh basil or 1 teaspoon basil paste (I used Simply Nature Organic Basil Stir-In Paste)

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How to make:

Please be sure to reference: Gluten Free Dairy Free Cookbook for the source recipe and original instructions.

1. Preheat the oven to 350 degrees. Coat a silicone muffin pan with cooking spray or line a regular muffin pan with paper liners and coat the liners with nonstick cooking spray.

2. In a large bowl, whisk together the eggs, salt, and pepper. Be sure to get lots of air throughout the eggs. This will make the eggs fluffy.

3. Stir in the chopped spinach, crumbled bacon, green onion, minced garlic, shredded cheddar cheese, and chopped basil (or basil paste if using).

4. Evenly divide the mixture into the prepared pan. I find it is easier to use a large metal cookie scoop to distribute the filling and add-ins evenly.

5. Bake for 15 to 20 minutes, or until the centers are set.

6. Allow to cool for 5 minutes before removing from the pan.

7. Sprinkle with salt and pepper to taste.

8. Garnish with additional chopped fresh basil, if desired.

9. Enjoy!

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