Bacon, Spinach & Potato Frittata Muffins
Frittata muffins, loaded with fresh spinach, delicious bacon pieces, and plenty of other yumminess. These are great served warm, but are also excellent as an on-the-go quick breakfast, too!
Breakfast Really Is an Important Meal
Confession time: I’m not usually awake and motivated enough first thing in the morning to cook breakfast for my kids.
Seriously, I have NO desire to whip up some pancakes or fry some bacon at 6:30 am. None.
But I DO want my kids to have a healthy breakfast that keeps them full and able to focus all morning long.
Because, honestly, Cheerios or sugary items don’t cut it.
However, if you just can’t envision a morning without breakfast cereal, check out how to choose a healthy one.
Tricks For Serving a Hearty Breakfast
I have found some tricks to help me deliver a hearty breakfast even when I don’t feel on my game first thing in the morning.
My top trick: meal plan. That’s the ONLY way to can get anything served other than cereal for ALL 3 MEALS!
Some of our favorite breakfast dishes include fruity baked oatmeal and crustless quiche!
One of my other tricks has been to prep breakfasts in advance so that they have healthier options waiting for them. And I don’t have to fire up the stove first thing.
Mini Frittatas Are The Perfect Option For A Busy Morning Breakfast
These babies are delicious AND packed with veggies. You can serve them warm or cold.
The best part…you can make them AHEAD of time and keep them in the refrigerator! Just pull out as many as you need in the morning and heat them up in the microwave (or don’t heat them)!
These mini frittatas contain riced cauliflower, shredded hashbrowns, bacon, spinach (or kale), and Greek yogurt cream cheese.
They are veggie and protein-packed powerhouses that even your pickiest eater (assuming they like the taste of bacon) will shove into their mouth!
And you’ll be so happy they love them because they are also getting in a serving of veggies for the day!
Time-Saving Tips For Making Amazing Breakfast Frittata Muffins
- Save time ricing your cauliflower by buying it already riced. Costco is my go-to for this (you can find fresh in the cold produce section or frozen in the frozen veggies section.
- Buy frozen shredded hashbrowns – don’t even think about shredding them yourself!
- Buy good quality bacon pieces instead of cooking your own bacon and tearing it up (you can totally do that, but I know you’re busy – save yourself a good 20 minutes. Really.)
- Spray your mini muffin tin with cooking spray to make it easy to get the finished mini frittatas out of the pan in one piece (this Avocado Oil Cooking Spray is my favorite)
Can I Freeze These Mini Frittatas For Another Time?
Yes! I froze these frittatas and had great success with them.
This recipe makes about 48 mini frittatas. Our family was eating 2-3 at a time. They lasted a full 7 days with no issues whatsoever.
If you want to freeze the extras, simply defrost on the counter or in the microwave before you want them.
Tools For Making Frittata Muffins
- Mini muffin tin – You can get a standard 24 cup mini muffin tin (you’ll need 2 of these for this recipe), or you can get this nifty 48 mini muffin tin!
- Avocado Oil Cooking Spray – with a higher smoke point, this is now my go-to cooking spray (plus it has a non-aerosol spray). This Pompeian brand is my favorite!
These Bacon, Spinach & Potato Mini Frittatas are the perfect solution to your need for a fast, healthy breakfast that the whole family will love!
Tell us in the comments below: what are your favorite breakfast items (when you don’t have to worry about time)?
| Servings | Prep Time |
| 48 mini muffins | 10-15 minutes |
| Cook Time |
| 25 minutes |
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Frittata muffins, loaded with fresh spinach, delicious bacon pieces, and plenty of other yumminess. These are great served warm, but are also excellent as an on-the-go quick breakfast, too!
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- 1.5 cups riced cauliflower
- 2 cups shredded hashbrowns
- 2-3 Tbsp olive oil
- 1 cup bacon pieces
- 1 cup fresh spinach or kale coarsely chopped
- 4-6 oz Greek yogurt cream cheese
- 12 eggs
- 3/4 cup milk can use regular milk or rice milk
- 2-3 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- Heat oven to 375 degrees. Spray mini muffin tin with cooking spray.
- Sauté cauliflower and hashbrowns in a skillet with 2-3 Tbsp olive oil.
- Add bacon pieces, spinach/kale, and spices.
- Once heated, add cream cheese and stir together as it melts. Remove from heat and let cool for about 5 minutes.
- Break eggs into a large mixing bowl and add milk. Scramble eggs with milk. Temper the eggs. Add skillet mixture to the scrambled eggs.
- Spoon the combined mixtures into the mini muffin tin cups, filling each one almost to the top.
- Bake for about 15 minutes, turning the pans 180 degrees about halfway through cooking.