I’ve talked many, many times about my family’s love for brinner (breakfast + dinner). Not only is it quick and easy, but it’s also a frugal way to get protein. While we are so not vegetarians, I do try to cook a couple meatless meals each week to help our budget.
This, though, isn’t one of those meals. Which was actually one of Jon’s favorite things about them when I made them a couple weeks ago. It had been a couple nights in a row of meatlessness, so he was really jonesing for some.
As with most of my recipes, these frittatas come together quickly. A lot of the prep work can be completed earlier in the day, leaving just the baking to do right before serving.
I use turkey bacon, but regular bacon would work fine, too. Either variety will add the perfect amount of saltiness and chewiness.
As with most egg dishes like this, you can use whatever combination of cheeses, veggies, meats, spices, and herbs you prefer. This time, I chose cheddar cheese and dried parsley and added some diced orange and yellow bell peppers.
I make mine in a regular size muffin cups, but the original recipe calls for mini muffin cups. If you decide to bake yours in mini cups, be sure to reduce the cooking time.
Mini Bacon and Cheese Frittatas
recipe adapted from Giada De Laurentiis
recipe yields 8 regular size frittatas or 30-40 minis
- 8 eggs
- 1/2 c. milk
- 1/2 tsp pepper
- 1/4 tsp salt
- 6 oz. pork or turkey bacon, cooked and chopped
- 1/2 c. cheddar cheese
- 2 tsp. dried parsley
- additional vegetables, if desired
1. Preheat oven to 375 degrees.
2. In a large bowl, combine the eggs and milk. Mix well until eggs are completely scrambled. Add the pepper and salt; stir until well combined. Stir in the bacon, cheese, and dried parsley.
3. Pour mixture into greased regular-size muffin cups, filling almost to the top. Bake for about 15-18 minutes, or until the frittatas are puffy and set and just starting to turn golden around the edges. Remove immediately from muffin pan and serve.
**Note: these frittatas freeze well! Just put them on a baking sheet, sides not touching, and freeze for an hour or two. Remove them from the sheet and transfer to a freezer-safe ziploc bag. To reheat, bake at 375 until warmed through.**
I want to know: what will you put in your frittatas?