Grab & Go Breakfast!
These mini frittatas are baked in a regular sized muffin pan. You can prepare them ahead of time for easy protein packed breakfasts! They keep in the refrigerator for a couple days and freeze very well too.
You can customize with whatever ingredients you like! I used sweet potato, bacon and cheddar!
It’s a good idea to sauté whatever vegetable(s) you want to add to reduce the moisture they’ll give out. I used half and half, but you could use whatever dairy you like, milk or cream work well too!
I like to add my veggies, bacon and cheese first, then pour the egg mixture over top. That way the filling ingredients are more evenly dispersed.
They really puff up in the oven, then settle down once they start cooling! If you are eating lower carb, these are a great option!
Perfect for Pinning on Pinterest! ⬇️
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
12 Mini Frittatas
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- 6 slices bacon, finely chopped
- 1 sweet potato, peeled and shredded about 2 cups
- 1/4 cup thinly sliced green onion or minced onion
- 8 large eggs
- 1/2 cup half and half milk or cream
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
Ingredients
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Rate this recipe!
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- Preheat oven to 350 degrees F. Grease a 12-cup standard muffin pan.
- Cook bacon in skillet until crispy. Remove to paper towel lined plate. Reserve 1 tablespoon bacon fat in skillet, drain off excess.
- Cook sweet potato in skillet over medium low heat until wilted (about 5 minutes). Stir in green onions. Turn off heat and set aside. (if using regular onions instead of green onions, cook them with the sweet potatoes.)
- Whisk together eggs, half and half, salt and pepper in a bowl.
- Fill each cup with evenly with the sweet potato, green onion, bacon and cheese. Pour the egg mixture evenly over the top. (Sometimes you need to spoon a little egg from one cup to another to even them out.)
- Bake for 25-30 minutes. (Will puff up a lot while baking, then will settle down once cool.) Let cool about 5 minutes in pan. Loosen the edges with a thin knife to remove.
Store in refrigerator for up to 3 days or wrap individually in plastic wrap and place in a freezer bag or container. Can reheat in warm oven or microwave.
These were delicious! The sweet potato is very subtle but makes them zing. I will be making these again!!! I’m cook for a ladies retreat for my church this fall and plan to make these for them. In order to make for a crowd, I’m hoping it will work in 9 by 13 pans. I wonder if doubling would be the right amount to cook that way.
Hi Linda – You made them fast!! Thanks so much for letting me know you enjoyed them! I don’t see why that wouldn’t work – maybe make a test-run batch beforehand. Would just need to adjust the timing I think.