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! 
Servings Prep Time
48mini muffins 10-15minutes
Cook Time
25minutes
Servings Prep Time
48mini muffins 10-15minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Heat oven to 375 degrees. Spray mini muffin tin with cooking spray.
  2. Sauté cauliflower and hashbrowns in a skillet with 2-3 Tbsp olive oil.
  3. Add bacon pieces, spinach/kale, and spices.
  4. Once heated, add cream cheese and stir together as it melts. Remove from heat and let cool for about 5 minutes.
  5. Break eggs into a large mixing bowl and add milk. Scramble eggs with milk. Temper the eggs. Add skillet mixture to the scrambled eggs.
  6. Spoon the combined mixtures into the mini muffin tin cups, filling each one almost to the top.
  7. Bake for about 15 minutes, turning the pans 180 degrees about halfway through cooking.