Bacon Frittata

Low-Carb, Personal Sized Bacon Frittatas

I eat breakfast every morning…yes, EVERY morning, so that I boost my metabolism and tell my body, HEY!!! Wake up!! It’s time to get going!!  Since I eat breakfast every morning, I am always looking to try new recipes.  My usual breakfasts are light and healthy simply because I do not want a heavy feeling after just waking up  in the morning.  I choose to decadently break my fast once a week on Sundays, pancakes being the most requested!!  Anyway, on to what I came here to share…my BACON FRITTATA recipe.  It is low-carb and the flavors from all of the ingredients burst in your mouth.  The frittatas are so good, people are amazed they are so simple to prepare.

However large your muffin tin is, is how many eggs you will crack open, plus one.  For instance, if your muffin tin makes 6 muffins, beat 7 eggs; 12 muffins, beat 13 eggs.  I like to add an extra egg, but it’s not required.  All ingredients depend on if you have a 6 or 12 count muffin tin, this recipe is for 12 muffin sized frittatas.  If you have a 6 count…divide recipe in half.

Bacon Frittata RecipeBacon Frittata

13 Large eggs
4 Tablespoons of Milk
1/2 cup of shredded Pepper Jack Cheese
Crispy Bacon Strips (broken up into small pieces)
6 Chopped Green Onions
Salt & Pepper to Taste
Butter for muffin tin

Basically, you will use approximately 1 piece of bacon and one egg per muffin tin cup.

First fry your bacon (crispy) and pre-heat your oven to 380 degrees.  I use my cast iron skillet to fry bacon!  While your bacon is cooking, generously slather your muffin tin with butter so your frittatas will not stick.

In a large bowl, mix together eggs, milk, shredded cheese and salt/pepper.  Stir well, like you would if you were making scrambled eggs.

Chop your green onions and divide up between the buttered muffin tin cups by dropping them in the bottom.  Next drop your bacon bits on top of the green onions.

Stir your egg mixture one last time before pouring to ensure the cheese has not settled at the bottom and evenly distribute between the muffin tin cups.  Pour on top of the green onions and bacon, they will float up and distribute themselves through the egg mixture.

Cook for 15-20 minutes or until tops have lightly browned areas.

You can pair this up with ANYTHING as they are single serving frittatas.  Fruit, toast, oatmeal, cereal…the options are endless.  What is ALSO endless is what you put into the frittatas.  If you like breakfast sausage better than bacon, brown sausage and do the same steps as if it were bacon.  Do you prefer vegetables with your eggs?  Saute your veggies and add them in, in place of the meat.  I once made this with butter nut squash, zucchini and green onions…delicious!!!

My point is, be creative with this recipe, it’s versatile.  It also refrigerates well, so these can be something you grab and go during the week for a quick, healthy breakfast!


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