Mini Vegetable and Bacon Frittatas

Mini Vegetable and Bacon Fritatas is something we have for breakfast every other weekend. They are so easy and versatile and my kids think the shape is fun.

Mini Vegetable and Bacon Fritatas

I just finished making these Mini Vegetable and Bacon Fritatas for lunch. They were superb. I pair them up with some corn bread, which I have never made before. I will post the corn bread recipe sometime this week!

These Mini Vegetable and Bacon Fritatas is a versatile recipe, as you can add any veggies you may prefer, add or replace other ingredients to satisfy your own individual flavor. You can also make a big fritata rather than small ones, much faster, which I did a while back. Here is the link for the other Vegetable Fritatta

These Mini Vegetable and Bacon Fritatas are perfect as an appetizer for any party you may think of having in the future, as a quick lunch fix or whatever you may want! You can keep them vegetarian by skipping the bacon. You can add any other veggies of your choice. The sky is the limit so I hope you get creative with them.


Left picture depicts right before placing the fritatas in the oven and the right picture right after :-)

Mini Vegetable and Bacon Fritatas

…….and the final result, just beautiful and very tasty :-)


Mini Vegetable and Bacon Fritatas

Miryam's original recipe

Yield: 16-18 fritatas


6 eggs, beaten, I always use organic eggs
1 cup egg whites, I buy them in a container
2 red peppers, chopped
1 green pepper, chopped
1 onion, chopped
1 teaspoon salt
4 tablespoons olive oil
3 garlic cloves, chopped
3-4 green onions, chopped
6 slices Canadian bacon, chopped.


Preheat oven to 350F. Spray muffin baking pan with cooking spray and set aside.

On a sauce pan over medium heat heat the oil and add the veggies except the garlic. Cook for 3-5 minutes. Add garlic and bacon and cook for a further 2-3 minutes.

In a bowl mix regular eggs and egg whites.

Divide veggie mixture between the muffin tins. Top veggies with 3-4 tablespoons of the egg mixture. Sprinkle each fritata with the green onions and bake for 15-20 minutes.

Let the fritatas cool in the pan for about 5 minutes. Run a small knife along side each fritatta to release it from the pan. Serve warm.

 Each serving equals to two fritatas

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  1. I’ve always loved kale and am always looking for new yummy recipes to put it in! This looks fantastic, thanks so much for sharing! OX

  2. I love kale! So the more, the merrier!
    This looks wholesome!

  3. Adding kale to everything sounds good to me! I love this vibrant frittata!

  4. I just love all your recipe, so I am so happy you will post more often ;-)
    I also start cooking my frittata on the stove top and then I put in the oven. But you give a good idea. I also do a combination of egg and egg white for my frittatas! I think it is better and make the recipe lighter. Your looks awesome ;-)

  5. i love frittata and this version with goat cheese and tomatoes look so delicious..

  6. The tomatoes attract me, so nice and delicious.

  7. It seems delicious. Maybe I can have a try. Thanks, Miryam!

  8. I am loving this! So healthy, fresh. But with all the good stuff in it!

  9. I’m enamored of this frittata. While it’s not so easy to find great tomatoes in winter, there sure is enough kale around. So maybe I’ll do it with really good canned tomatoes (Muir Glen perhaps.)

  10. This is so bright and colorful! I can’t wait to try it!

  11. I like how you lightened it up with the egg whites but still left a few whole eggs for color and richness. Now all I need is some toast and hot sauce!

  12. A friend just got me a frittata pan… this recipe will be the first in it, cannot wait. Looks delicious! Found your site from the Social Promotion for Food Bloggers group, so glad I did. You have a beautiful site and amazing recipes!

  13. I love kale too and would add it to anything! It looks delicious in this frittata! I want to make this for breakfast tomorrow!

  14. Just made it for the kids breakfast and it’s a hit!! Loved it.

  15. I would not put ingredients in a cold cast iron skillet. But, the recipe sounds delicious.

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