mini bacon kale frittatas are the perfect breakfast, lunch or “to go” meal!
So much “yes” for these mini bacon kale frittatas!
One of the realities of getting back out in the world is having to re-think meals. Specifically breakfast and lunch. Eating at home meant less planning, more time, and not having to think about things like “portability”. These frittatas handle all of that, beautifully and deliciously.
If you read my recent frittata post, you know that a frittata is simply eggs, cooked in a skillet and filled/topped with whatever you like. It’s one of those “no recipe” recipes that is the perfect vehicle for any little bits and pieces you have leftover in the fridge. It’s delicious hot, warm or room temp which makes it ideal for on the go eating, and this version serves them up in mini form for ideal lunch box/desk lunch eating too!
Again, you can use any fixings you like; I had some leftover uncooked bacon that I was going to freeze, and a block of feta. I bought the kale but had the onion, and since it’s Monday (okay it’s Tuesday but you know it feels like Monday) I added Thyme and Parsley essential oils for a flavor boost!
Best of all? These freeze beautifully, and heat up in the toaster oven in 10 minutes.
Let me know if you make these, and tag me on Instagram @sherisilver if you do!
4 large eggs
1/4 cup whole milk
8 ounces feta, crumbled
2 drops Thyme essential oil
4 drops Parsley essential oil
salt and pepper
4 ounces bacon, chopped
1 small onion, chopped
1 small bunch curly kale, coarsely chopped
Pre-heat oven to 400 degrees – spray a 12-cup muffin tin with non-stick cooking spray.
Whisk the eggs in a large measuring cup. Add the milk and whisk again. Add 1/2 the feta, essential oils, salt and pepper and stir to combine.
Cook the bacon in a medium skillet till crisp. Use a slotted spoon to transfer to a paper towel-lined plate. Saute the chopped onion in the bacon drippings for about 5 minutes, then add the kale and cook till wilted (kitchen tongs are handy for this task!).
Add the drained bacon to the egg mixture.
Divide the kale/onion mixture between the wells of the muffin tin, then pour the egg mixture evenly over. Sprinkle the reserved feta over. Season with salt and pepper.
Bake for 15 – 20 minutes or till deep golden brown. Remove from oven and let sit for 5 minutes. Use an angled spatula or small paring knife to gently remove from tin. Serve warm or at room temperature.
Note: to freeze for longer storage, place cooled frittatas on a baking sheet and freeze till frozen. Transfer to a ziploc bag. To reheat, place on a baking sheet in a 400 degree oven for about 10 minutes.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/09/07/mini-bacon-kale-frittatas/
Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
