Spinach, Bacon and Brie Mini Frittatas

Spinach, Bacon and Brie Mini Frittatas

Makes 12

This is a hearty addition to your brunch menu or an easy, yet special, breakfast idea.

  • Canola spray oil
  • 6 slices bacon
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 10 ounces fresh baby spinach, chopped
  • 5 egg whites
  • 4 eggs
  • 1/3 cup lowfat (1%) milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup chopped Brie, rind removed
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Preheat the oven to 375°F. Lightly coat a 12-cup muffin pan with spray oil. Heat a skillet over medium heat. Add bacon and cook until browned and crisp. Drain on paper towels. Wipe drippings from the pan. Add onions and garlic to the same pan. Cook until soft over medium heat, about 3 minutes. Add spinach. Cook until wilted, about 2 minutes. (Add a little water if the pan is too dry.) Crumble bacon and add to spinach mixture. Set aside.

Whisk egg whites, eggs, milk, baking powder, salt and pepper in a bowl. Stir in spinach mixture and cheese. Divide egg mixture evenly among the muffin cups. Bake until golden brown and firm to the touch, about 20 to 25 minutes.

Nutritional Info: 
Per Serving:Serving size: 1 mini frittata, 100 calories (60 from fat), 6g total fat, 3g saturated fat, 85mg cholesterol, 340mg sodium, 4g carbohydrate (1g dietary fiber, 1g sugar), 7g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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