Wednesday, February 8, 2017

{Recipe} Mini Bacon, Mushroom & Spinach Frittata (Repost)

Mini Bacon, Mushroom & Spinach Frittata- Another frittata recipe with bacon, mushroom and spinach. I keep playing with these mini egg muffin things because they are great to keep in the fridge or freezer to warm up for a quick breakfast. I tend to use leftover bacon from the weekend breakfast to make them on Sunday and eat through my work week. One of these with a breakfast shake and coffee keeps me going until my first break and snack.


  • 3 Large egg
  • 1 Cup fresh express baby spinach
  • 1/4 cup pieces or slices mushrooms
  • 4 Thin slices bacon
  • 1 Cup milk (nonfat)
  • 1/4 Cup mild cheddar shredded cheese


  1. Preheat oven to 375 degrees and grease or spray muffin tin.
  2. Cook bacon. While bacon is cooking, dice spinach and mushrooms. Whisk eggs and milk. When that is fully combined, add cheese, spinach, mushrooms. Once bacon is fully cooked, chop and add to mixture.
  3. Pour mixture evenly between muffin cups. Bake until puffed and lightly golden on top; a skewer inserted in the center should come out clean. Which is about 20-30 minutes. Remove from the oven and let cool for 5 minutes, before removing from the pan. During this time the frittatas may deflate. 
  4. Serve warm or freeze for a quick on the go breakfast later.
Yields 6 muffins/servings each muffin/serving is 90 calories


  1. I love egg frittatas, they are so easy to make and delicious!

  2. Egg frittatas are super delicious and so convenient for weekend brunches!!

  3. This looks like a delicious treat for breakfast or brunch! Thanks for sharing at Sunday Fitness & Food!


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