Tomato, Green Onion & Bacon Frittatas


Mini-frittatas (made in a muffin tin) are a great way to meal prep protein-rich breakfasts. You can make a big batch to feed a crowd, or you can freeze the leftovers for quick mid-week meals. Serving size: 2 egg bakes/egg muffins. 
Servings 6


  • 4 strips thick-cut bacon
  • 1/2 pint cherry tomatoes, halved
  • 1/2 bunch green onion, minced
  • 4 cloves garlic, minced
  • 10 large eggs
  • 1/3 cup whole milk (2% milk will also work)
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. smoked paprika


  • Preheat oven to 375 degrees.
  • Place bacon on baking sheet and cook in oven until done, 10-15 minutes. Remove from oven and set bacon on paper towels to rest.
  • Grease a muffin tin pan (12 muffins) with a small amount of bacon grease or with a small amount of oil (using a silicone brush works well).
  • Chop bacon into small pieces.
  • Evenly distribute the bacon, tomatoes, green onion and garlic among each muffin tin.
  • In a large bowl (with a spout, if you have one) whisk together the eggs, milk, and seasoning.
  • Pour egg mixture on top of the vegetables and bacon, filling each muffin tin ¾ of the way to the top.
  • Bake 20-25 minutes. Rest at room temperature for at least 10 minutes prior to removing and serving. Enjoy!


Nutrition Information: These single-serve frittatas freeze well after baking and cooling. They are also a hassle-free way to consume adequate protein in the mornings. Gluten-free, nut free.
Calories: 200
Fat: 15 g
Protein: 13 g
Carbohydrates: 4 g
Fiber: 0 g
Added Sugar: 0 g
Sodium: 410 mg