Over the holidays we welcome in-laws and friends and even little critters into our homes.  And no matter if they’re sleeping in the guest room or on the couch, when everyone wakes, they need breakfast. Feeding more people than normal can be overwhelming, and when we want to show our guests warm welcomes and hospitality, a cold bowl of cereal is not the route we choose.

That’s where the frittata (though the below recipe has a slightly updated presentation) comes in. They’re easy to make (and to make multiples of) and can incorporate so many favorite breakfast foods. Bonus: they’re easy to reheat. So if you have a bunch of peeps coming in you can—shh we won’t tell—cook in advance.

SPINACH AND BACON FRITTATA BITES

INGREDIENTS
1 tablespoon olive oil

4 cups baby spinach leaves, chopped

1 small onion, finely chopped

1 garlic clove, minced

4 strips bacon, diced

½ tsp salt

¼ tsp black pepper

8 whole eggs

½ cup egg whites

1 tsp fresh thyme

DIRECTIONS

Preheat oven to 350F and coat a 12- large cup muffin pan with cooking spray or brush lightly with olive oil.

Cook bacon in a large skillet. Set aside.

In some of the bacon grease, add the onions and cook, stirring occasionally, until translucent and tender, about 4-5 minutes. Add salt, pepper and garlic. Cook for about 1 minute.

Toss in spinach leaves for about 1 minute, until wilted.

Remove all from heat and set aside.

In a large mixing bowl, add whole eggs, egg whites, and thyme.

Beat until slightly frothy/incorporated.

Add spinach mixture.

Spoon into prepared muffin tin (you can also line the bottom with parchment paper to prevent sticking).

Cook for 22-25 minutes, until eggs are set and top starts to color.

Remove from heat, and let cool for about 10 minutes.

Serve and enjoy (or rather, watch all your guests enjoy!).

 

-Arianna Schioldager