Spinach, Bacon and Brie Mini Frittatas

Spinach, Bacon and Brie Mini Frittatas

Makes 12

Great protein dish for your brunch menu or an easy, yet special, breakfast idea.

  • 6 slices nitrate-/nitrite-free bacon
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 10 ounces fresh baby spinach, chopped
  • 4 large whole eggs
  • 5 large egg whites
  • 1/3 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 1/2 cup chopped Brie, rind removed
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Preheat oven to 375°F. Spray a 12-cup muffin pan with cooking spray. Heat a sauté pan over medium heat. Add bacon and cook until browned and crisp. Set aside on paper towels. Drain drippings from pan. Add onions and garlic to same pan. Cook 3 minutes over medium heat, until soft. Add spinach. Cook 2 minutes, until wilted. Add a little water if the pan is too dry. Crumble bacon and mix in with spinach. Set aside.

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

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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