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Bacon, Spinach & Potato Frittata Muffins in a non-stick muffin tray, freshly baked and golden brown on top, cooling on a kitchen counter.

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! 
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 48 mini muffins
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.

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