I have been making these little individual frittatas for meal prep every week. The first one was this sausage & peppers frittata and each week, I have been playing with all sorts of different add ins… mushrooms, onions, potatoes, different cheeses… and each one has turned out great!
This week, I wanted a BLT version and this bacon, tomato and spinach variation was born and I am so happy I made it…
The same fluffy baked eggs paired with salty crispy bacon, sweet juicy little tomatoes, wilted spinach and some sharp cheddar creates one very flavorful frittata that you are going to excited to eat every morning of the week.
Let’s get started…
Begin by whisking 10 large eggs with 1/2 cup of your favorite milk in a large bowl and then sit it aside for now.
Whole milk will give you the high protein value, but you can use anything here – almond milk (just make sure it is unsweetened), 2%, skim, half and half, heavy cream… whatever you have on hand.
This is also when I preheat my oven to 350 degrees and spray my meal prep containers with non-stick baking spray.
Next, dice up 8 strips of bacon and crisp them up in a skillet over medium heat.
If you prefer to bake your bacon, you can crisp the strips in the oven and then crumble them afterward too.
Once the bacon is crispy, transfer it onto a paper towel lined plate and set it aside for now.
Discard the fat left behind and then quickly wilt 2 cups of spinach in the same skillet.
Transfer the wilted spinach in with the whisked eggs along with the crisped bacon, a cup of diced tomatoes and 1/2 cup of your favorite shredded cheese. Season the mixture with a pinch of salt and black pepper and mix everything very well.
Once all of the ingredients are evenly distributed, transfer the mixture into your baking vessel…
What should I bake my frittata in?
Today, I am baking the frittatas in 5 oven safe individual meal prep containers that can hold 12 ounces. This size is perfect for breakfast and this mixture will give you enough for Monday thru Friday. Easy peasy.
You can also bake these frittatas in a well greased or lined cupcake pan (it will give you 12 little frittata muffins) or you can bake the whole thing in a 10″ oven safe skillet.
If you are serving this frittata all at once for family breakfast or brunch with friends, it will easily serve 4 on its own or 6 with some dressed greens or roasted potatoes. You can also bake the mixture in a skillet and slice it into wedges to meal prep for later.
Bake the frittata in a 350 degree oven for 20-25 minutes depending on what size vessel you decide to use.
These meal prep containers take exactly 25 minutes and so does a small skillet, but the little muffins should take closer to 20 minutes since they are so small.
They are ready to come out when the top no longer looks wet and the center appears to be set or feels springy to a light touch.
This frittata is so flavorful! It is full of nutritional benefits, a great source of protein and low in net carbs.
If you are looking for a simple, delicious frittata that is perfect for anything from breakfast for a group or a weeks worth of meal prep then I would love for you to give these BLT inspired frittatas a try!
You are going to love them!
Bacon Tomato & Spinach Frittatas
Ingredients
- 8 strips of bacon, diced
- 2 cups of spinach, stems removed and roughly torn
- 1 cup of tomatoes, diced
- 10 large eggs
- 1/2 cup of your favorite milk
- 1/2 cup of your favorite shredded cheese
- salt and black pepper
Instructions
- Preheat oven to 350°
- Grease or line a 12 cup muffin tin or 5 glass oven safe meal prep containers and set aside for now
- In a large bowl, whisk 10 large eggs with 1/2 cup of your favorite milk, 1/2 teaspoon of salt and a pinch of black pepper and set aside for now
- Place a large skillet over medium heat and crisp up 8 strips of diced bacon
- Transfer the crispy bacon onto a paper towel lined plate and set aside for now
- Discard most of the bacon fat out of the skillet and place the skillet back over medium heat
- Add the spinach into the skillet, cover and cook until wilted
- Add the crispy bacon, wilted spinach, a cup of diced tomatoes and 1/2 cup of shredded cheese in with the whisked eggs, season with salt and black pepper and mix until everything is evenly distributed
- Divide the mixture evenly into the greased containers and bake in a 350° oven for 20 minutes (cupcake tins) or 25 minutes for larger containers
- As soon as the center of the frittatas feel springy, transfer them onto a heat proof surface to cool
- Serve while warm or chill until ready to enjoy
