Mini Cheesy Muffin Frittatas

A recipe by Michelle Evans-Fecci


Prep Time: 5 | Cook Time: 15-20 | Ready: 30 | Servings:

Step by Step

Recipe Ingredients
4 slices smoked back bacon (chopped)
Small knob of butter
1 onion (chopped)
2 garlic cloves (crushed)
Spinach (two handfuls)
70g frozen peas
1tsp mixed dried herbs
130g Dragon cheese (cheddar and leek)
6 large eggs (divided)
Salt & Pepper
Recipe Directions
Fry bacon until cooked through, then strain with a slotted spoon.
Add a knob of butter to the pan and add onions and garlic and cook until softened. Add torn spinach along with the peas and mixed herbs, then stir through and leave to cool.
Line a cupcake tray with muffin cases and preheat oven to 170 fan.
Once onion and bacon mixture has cooled, season with salt and pepper to taste, and crumble through 100g of the cheese.
Divide the eggs. Place the egg whites into a large bowl, and yolks into another. Whisk egg whites until soft peaks, then gently fold through the yolks. Carefully add bacon and onion mixture, and fold through gently.
Spoon into paper cases, and top with a little crumbled cheese
Bake for 15-20mins. Enjoy!

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