Mini Egg, Mushroom and Spinach Frittatas

Name: Mini Egg, Mushroom and Spinach Frittatas
Cuisine: American
Ingredients: 8 oz package of bella mushroom slices,broken into pieces; 2 tsp xtra virgin olive oil; 7 eggs; 8 slices cooked bacon, diced; 10 oz package frozen chopped spinach, defrosted and drained well; 1 cup shredded cheese of choice(I prefer sharp cheddar); 2 tbsp half and half; 1 salt and pepper to taste

Bridget @cook_3555328

One of my favorite easy breakfast recipes. I freeze these as well to just reheat in microwave for a quick on the go breakfast. Great for low carb diets!

Bridget @cook_3555328

One of my favorite easy breakfast recipes. I freeze these as well to just reheat in microwave for a quick on the go breakfast. Great for low carb diets!

Saved

Ingredients

8 ozpackage of bella mushroom slices,broken into pieces
2 tspxtra virgin olive oil
7eggs
8 slicescooked bacon, diced
10 ozpackage frozen chopped spinach, defrosted and drained well
1 cupshredded cheese of choice(I prefer sharp cheddar)
2 tbsphalf and half
1salt and pepper to taste

Saved

Steps

1

Sautee mushrooms in olive oil until softened. You can also add a couple tsp of water or broth to pan to steam them faster. Drain mushrooms in colander.
2

Combine all other ingredients and mix well with cooled mushrooms.
3

In a sprayed 12 muffin tin, add egg mixture to 3/4 full. Bake at 350 for 20-23 min or until golden.