Bacon Tomato & Spinach Frittatas
A super flavorful BLT twist on individual frittatas just perfect for meal prepping. This is a breakfast that you will look forward to every morning of the week!
Servings: 5
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