Mini Frittatas with Bacon, Parmesan Cheese & Green Onions Recipe

Before I dive into the recipe for these mini frittatas, filled with bacon and Parmesan cheese, I want to express my gratitude to you, my friends and readers. When I last posted, I waxed on about turning 40 (and some Carrot Maple Cupcakes with Cream Cheese Icing I made to ease into the celebration). I was overwhelmed by the number of birthday wishes I received on that post and I can't thank you enough - you made my day. The day after my birthday, my husband informed me that I would be going for an afternoon manicure while he watched the kids and when I came home, I should plan on dressing up. Ooo...the anticipation!

When I arrived home after my luxurious manicure, my husband shuttled the kids off to my friend's house for the night. He was being infuriatingly casual about our departure time. When I asked him what time our reservation was (because I knew we were going out to dinner), he answered, "Oh, 7ish, or even 7:15." Okay, one thing you have to know about me is that I absolutely hate to be late. If I am even running five minutes late, an anal-retentive monster rears up inside of me. Silently I was screaming, "Do we have an reservation for 7pm or don't we?!" On the outside, I was trying to go with the flow and act very cool. My husband knew I was squirming inside and seemed to take perverse pleasure in this.

Finally, we clambered into the car and arrived about 15 minutes later at a sushi restaurant I had wanted to try for a long time. Now, my husband is not a big sushi fan, but if I am ever on death row, sushi will my final meal request. The hostess walked us through the restaurant and, as we turned the final corner, I was greeted with a very enthusiastic and loud "Surprise!" My dear friends, Staci, Kim, Pam, Lisa, and Wendy, and their husbands each wrapped their arms around me with birthday wishes.

The evening only got better from there. The Prosecco and wine flowed, the sushi was fantastic, and we laughed all night. Great friends, great food, and my sweet husband. Really, life doesn't get any better than that.

My friends gave me some beautiful dishes that are sure to show up in future blog posts and my talented friend, Wendy, made me this amazing Cookin' Canuck sign, which now holds a place of honor in our kitchen.

What a night! I think I can handle this "40" thing.

The recipe:

I first made mini frittatas about a year ago, but was reminded of this easy, versatile breakfast when I read my friend, Kalyn's, healthy breakfast dish round-up on her blog, Kalyn's Kitchen last week. Be sure to check out her list of suggestions for this dish and other easy morning meals.

Preheat oven to 375 degrees F. Prepare a 12-cup muffin tin by coating each cup with cooking spray.

In a large bowl, whisk together eggs, water, smoked paprika, and kosher salt.

In a medium bowl, combine crumbled bacon, chopped green onions, and grated Parmesan cheese.

Scoop about 1 tablespoon bacon mixture into the bottom of each muffin tin cup (use up all of the mixture).

Transfer the egg mixture to a bowl or measuring cup with a spout and pour the egg over the bacon mixture, filling each cup to no more than ¾ full.

Bake until the egg is set and the tops of the frittatas are starting to brown, 25 to 30 minutes. Run a knife or thin metal spatula around the edge of each frittata and gently lift them out. Serve immediately.

(If you have leftovers, let them cool for about 15 minutes, then store in an airtight container. Reheat in a 350 degree oven or toaster oven for 3 to 4 minutes.)

Other mini frittata or crustless quiche recipes:

Cookin' Canuck's Basil & Veggie Mini Quiches
Kalyn's Kitchen's Egg Muffins
Endless Simmer's Mommy and Mini Me Frittatas
Healthy Green Kitchen's Mini Greek Frittatas

(Be sure to head to my giveaway blog for a chance to win a $100 Visa gift card.)

Mini Frittatas with Bacon, Parmesan Cheese & Green Onions

12 eggs
⅔ cup water
1 teaspoon smoked paprika
½ teaspoon kosher salt
4 slices cooked (crunchy) bacon
1 ½ green onions (white & green parts), thinly sliced
⅓ cup finely grated Parmesan cheese

Preheat oven to 375 degrees F. Prepare a 12-cup muffin tin by coating each cup with cooking spray.

In a large bowl, whisk together eggs, water, smoked paprika, and kosher salt.

In a medium bowl, combine crumbled bacon, chopped green onions, and grated Parmesan cheese. Scoop about 1 tablespoon bacon mixture into the bottom of each muffin tin cup (use up all of the mixture).

Transfer the egg mixture to a bowl or measuring cup with a spout and pour the egg over the bacon mixture, filling each cup to no more than ¾ full.

Bake until the egg is set and the tops of the frittatas are starting to brown, 25 to 30 minutes. Run a knife or thin metal spatula around the edge of each frittata and gently lift them out. Serve immediately.

(If you have leftovers, let them cool for about 15 minutes, then store in an airtight container. Reheat in a 350 degree oven or toaster oven for 3 to 4 minutes.)

Makes 12 mini frittatas.

Printable recipe