From Stephanie’s Kitchen: Bite-Sized Cheddar and Bacon Frittatas

There’s something profoundly comforting about a perfectly executed bite, a small explosion of flavor that satisfies without overwhelming. I remember the first time I encountered these mini frittatas, a revelation born from a busy brunch gathering at a friend’s home. Stephanie, bless her heart, was juggling a house full of people and a mountain of culinary tasks, yet she presented these little gems with such effortless grace. They were golden, flecked with smoky bacon and sharp cheddar, and the aroma alone was enough to draw everyone in. More than just a delicious appetizer, they represented her incredible talent for creating approachable yet sophisticated food that brings people together.

Recipe Overview

• Prep Time: 12 minutes
• Cook Time: 10-15 minutes
• Total Time: 22-27 minutes
• Servings: 8
• Yield: 8 frittatas
• Dietary Type: Gluten-Free

Ingredients

• 4 large eggs
• 2 tablespoons milk (whole or 2% recommended for richness)
• 1 tablespoon fresh parsley, finely chopped
• 1/2 cup cheddar cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 3 slices cooked bacon, finely chopped

Equipment Needed

• Mini muffin tin
• Medium mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Cutting board and knife (for bacon and parsley)

Instructions

1. Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). This consistent temperature is crucial for even cooking and achieving that perfect golden hue.
2. In a medium mixing bowl, crack the 4 large eggs.
3. Add the 2 tablespoons of milk to the eggs. The milk contributes to a tender and slightly creamier texture.
4. Introduce the 1 tablespoon of freshly chopped parsley to the egg mixture. Fresh herbs add a vibrant burst of color and aroma.
5. Pour in the 1/2 cup of shredded cheddar cheese and the 1/4 cup of grated Parmesan cheese. These cheeses will melt beautifully, creating pockets of savory goodness.
6. Gently fold in the 3 slices of finely chopped cooked bacon. Ensure the bacon is evenly distributed throughout the egg mixture for consistent flavor in every bite.
7. Lightly grease your mini muffin tin. This is a critical step to prevent the frittatas from sticking and ensures easy removal. You can use cooking spray, butter, or a light brushing of oil.
8. Carefully fill each cup of the prepared mini muffin tin with the egg mixture. Aim to fill them almost to the rim, allowing a little room for them to puff up slightly during baking.
9. Place the filled mini muffin tin into the preheated oven.
10. Bake for 10 to 15 minutes. The exact time will depend on your oven and how full you filled the cups.
11. Check for doneness by gently tapping the top of a frittata. They should be set in the center, meaning they no longer appear wet or jiggly. A toothpick inserted into the center should come out clean.
12. Once baked, carefully remove the mini muffin tin from the oven. Let the frittatas cool in the tin for a few minutes before gently removing them.

Expert Tips & Tricks

For an even more vibrant flavor, consider adding a pinch of black pepper to the egg mixture. If you’re a fan of a little heat, a tiny pinch of cayenne pepper can also be a delightful addition. When chopping the bacon, ensure it’s cooled enough to handle easily but still somewhat pliable for a finer chop. This will help it distribute evenly. Don’t overfill the muffin cups; while you want them substantial, leaving a little space prevents overflow and ensures a neat presentation. If your mini muffin tin tends to be sticky, consider using silicone liners for absolute assurance of easy release.

Serving & Storage Suggestions

These mini cheddar and bacon frittatas are incredibly versatile. Serve them warm as an appetizer at parties, as part of a weekend brunch spread, or even as a savory breakfast on the go. They pair wonderfully with a light green salad, some fresh fruit, or a dollop of sour cream or salsa.

For storage, allow the frittatas to cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days. They can be enjoyed cold, but for the best texture and flavor, gently reheat them in a low oven (around 300°F or 150°C) or in a microwave for a minute or two until warmed through. Freezing is also an option; flash-freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 1-2 months. Reheat directly from frozen in the oven for best results.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	97.5 kcal
Calories from Fat		64%
Total Fat	7.1 g	10%
Saturated Fat	3.3 g	16%
Cholesterol	119.8 mg	39%
Sodium	198.1 mg	8%
Total Carbohydrate	0.7 g	0%
Dietary Fiber	0 g	0%
Sugars	0.3 g	1%
Protein	7.4 g	14%

(Nutritional values are estimates and may vary based on specific ingredients used.)

Variations & Substitutions

The beauty of these mini frittatas lies in their adaptability. For a vegetarian option, simply omit the bacon and consider adding finely diced sautéed mushrooms, spinach, or bell peppers for added flavor and texture. If you have dietary restrictions, you can experiment with dairy-free cheese alternatives, though the classic cheddar and Parmesan provide a wonderful depth of flavor. For a touch of freshness, a tablespoon of chives or dill can be substituted for the parsley. You could also add a small amount of diced onion or garlic sautéed until soft before incorporating into the egg mixture for an extra layer of savory complexity.

FAQs

Q: Can I make these frittatas ahead of time?
A: Absolutely! These frittatas are excellent for meal prep and can be made a day or two in advance and stored in the refrigerator.

Q: What kind of milk is best for frittatas?
A: Whole or 2% milk will yield the richest and most tender frittatas. Skim milk can be used, but the texture may be slightly less creamy.

Q: How can I tell if the frittatas are fully cooked?
A: They should be puffed up and lightly golden brown around the edges. A gentle touch to the center should reveal a set, not jiggly, texture, and a toothpick inserted should come out clean.

Q: Can I use different types of cheese?
A: Yes, feel free to experiment! Monterey Jack, Gruyere, or a sharp white cheddar would all be delicious additions or substitutions.

Q: My frittatas stuck to the tin. How can I prevent this?
A: Ensure you grease the mini muffin tin thoroughly. Using a silicone mini muffin liner is an excellent way to guarantee easy release every time.

Final Thoughts

These Mini Cheddar and Bacon Frittatas are a testament to simple, honest cooking, delivering maximum flavor with minimal fuss. They embody the spirit of Stephanie’s Kitchen – warm, inviting, and utterly delicious. Whether you’re a seasoned home cook or just starting your culinary journey, I encourage you to whip up a batch of these. They are sure to become a favorite for any occasion, bringing smiles and satisfied sighs to your table. Enjoy every delightful bite!