Baby Egg and Bacon Frittatas With Gouda Cheese

Ingredients:

Olive or coconut oil
8 large eggs
1/3 cup whole milk
1/2 cup grated aged (Vintage) Gouda cheese
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
100 g (4 oz) bacon, cooked and crumbled (you could use diced ham or cooked sausage if you don’t have bacon)
1/2 cup freshly grated Garlic & Chives Gouda
1/4 cup chopped spinach leaves


Directions:

Preheat the oven to 175 C.

Oil 2 mini muffin tins (each with 12 cups)

Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the bacon, cheese, and spinach.

Fill prepared muffin cups almost to the top with the egg mixture. Sprinkle tops with Garlic & Chives Gouda.

Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. The frittatas will be really puffy right out of the oven and will settle once removed from the oven.

Using a knife, run the edge of the knife around the edge and loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately or they can be cooled and eaten cold as a snack or in a lunchbox.

Source:  tasteofhome