Mini Veggie and Bacon Frittatas


These mini frittatas are so cute and easy to whip up for a party appetizer or even a brunch! You can load up the frittatas with all different kinds of veggies – I used peppers, garlic and onion but you can also add asparagus, leeks or really anything! I used Canadian Bacon in this recipe but you could easily substitute regular bacon or remove it if you’re looking to do a vegetarian friendly appetizer. You can also top with cheese or even mix some goat cheese into your egg mixture to add a burst of gooey cheese when you bite into the warm frittata. These look so pretty and bright on a white platter or accented with chives or green onions. The mini muffin pan yields roughly 16-18 mini frittatas.


Mini Veggies and Bacon Frittatas
  • 6 eggs, beaten
  • 1 cup egg whites (easiest to buy in a store bought 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
  1. Pre-heat oven to 350 degrees. Spray a mini-muffin tin with cooking spray and set aside.
  2. 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 an additional 2-3 minutes.
  3. In a bowl mix regular eggs and egg whites.
  4. Divide veggie mixture between the muffin tins. Top veggies with 3-4 tablespoons of the egg mixture. Sprinkle each frittata with the green onions. Bake for 20-25 minutes.
  5. Let the frittatas cool in the pan for about 5 minutes. Run a small knife alongside each frittata to release it from the pan. Serve warm.