Bacon Spinach Egg Bites (Frittata Muffins)
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These spinach egg bites are everything you love about a frittata, in mini form! Packed with bacon, spinach tomato, and seasoned eggs, they’re baked in a muffin tin for easy portions. Ideal for meal prep, they’re perfect as a protein-packed breakfast or snack that’s ready whenever you are.note - ingredients can be approximate
Equipment
- Silicone Muffin Tin, optional
- Silicone Muffin Liners, optional, recommended if not using silicone muffin tin
Ingredients
- 8 eggs, large
- 1 cup milk, dairy or soy (see Note 1)
- 100 g (3 ½ oz) spinach, frozen is preferred (see Note 2)
- 200 g (7 oz) (~8 slices) shortcut bacon, diced
- 100 g (3 ½ oz) (~2) tomatoes, large, diced
- 1 tablespoon dried oregano
- Salt and pepper to taste
Instructions
Prepare
- Preheat your oven to 180°C (350°F).
- Generously grease a 12-cup muffin tin or use silicone muffin cups for easy removal. If using a smaller silicone muffin tin, note that the mixture may yield about 16 mini muffins, so you might need to bake in batches.
- Dice: 200 g (7 oz) (~8 slices) shortcut bacon, 100 g (3 ½ oz) (~2) tomatoes and spinach (if using fresh) For frozen 100 g (3 ½ oz) spinach, microwave for 30 seconds to separate, then squeeze out any excess liquid.
Combine
- In a large mixing bowl, whisk together the 8 eggs, 1 cup milk, 1 tbsp dried oregano, Salt and pepper to taste until combined. Stir in the 100 g (3 ½ oz) spinach, 200 g (7 oz) (~8 slices) shortcut bacon, 100 g (3 ½ oz) (~2) tomatoes.
- Pour the egg mixture into the muffin cups, leaving a small gap at the top to allow for expansion during baking (don't overfill!!).
Cook
- Bake for 18–22 minutes, or until the egg bites are set in the centre and slightly golden on top. Test doneness with a skewer—it should come out clean.
- Let the egg bites cool in the tin for 5 minutes before removing. Serve warm or let cool completely.
Notes
Note 1 - Milk
I've used both dairy and soy milk on multiple occasions and both yield delicious results. I wouldn't recommend almond as it can leave a funny taste when mixed in with the eggs and savoury ingredients.
Note 2 - Spinach
Frozen is already cooked and small so it incorporates into the batter easily. If using fresh, finely chop before adding to the mixture.
Storing
Let egg bites cool completely (no more than 2 hours at room temperature), then place in an airtight container and refrigerate for up to 4 days. If layering, add parchment paper between.
Reheating
Warm individual egg bites in the microwave for around 30 seconds (add about 15 seconds for every additional one heating). Let cool slightly on a paper towel before eating.
Freezing
Let the cool completely before freezing in a single layer on a baking tray. Once frozen, transfer to a freezer-safe bag or container. They'll last approx. 2 months (after this, the texture may start to go weird).
Nutrition
Serving: 4cupsCalories: 339kcalCarbohydrates: 9gProtein: 33gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 480mgSodium: 829mgPotassium: 799mgFiber: 2gSugar: 5gVitamin A: 4197IUVitamin C: 14mgCalcium: 234mgIron: 4mg
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