We absolutely love having breakfast for dinner around here. I try and make these when we have my in-laws over for brunch, but I had never made them for when we have breakfast for dinner, as I usually focus on pancakes and crepes.
I still had half a block of Gruyere in the fridge from this past weekend when my in-laws were over for brunch, so I told my husband I would whip up another batch of these (they were all eaten and no leftovers on the weekend).
I started by baking off a package of bacon. I had never baked bacon before, but now that I have this is the way I’m going to be making bacon from now on. It’s so easy and I’m really not sure why I never tried this before. Although every recipe (if that’s what you can call it) said to bake at 400 degrees F for 15 minutes. Hahahaha, oh that’s so funny. It took me about 30 minutes, I did flip the bacon at 15 minutes to make sure it got evenly cooked on both sides (no undercooked bottom side for me).
Today this would have gone so much easier if I had had eggs. Well, I had eggs, but apparently 3 of them decided to glue themselves into the egg carton and refused to let go. So I had to wait for my husband to get home from work and literally bring home the eggs (I already had the bacon, but he did bring that home the other day!).
Start by pre-heating your oven to 375 degrees F.
Measure out your spices (salt, pepper, onion powder and parsley). Crack 8 eggs into a large bowl, pour in 1/2 cup of milk and add in a few dashes of hot sauce (totally optional). Toss in the spices and whisk everything together.
Using a mini muffin tin (the one with 24 holes) spray with oil every well, you don’t want these to stick, and then evenly divide your chopped up bacon (6 pieces chopped up tiny), leave a little extra left over to sprinkle on top before it goes into the oven.
Then divide up the grated Gruyere cheese (I used my husband and all his “man strength” to grate more while I whisked the eggs together) evenly between the muffin tin – again leaving a little extra to sprinkle on top before it goes into the oven.
Once you remove them from the oven, using a knife or offset spatula, remove the frittatas from the pan and place on a serving plate.
Enjoy warm from the oven or even room temperature. Also, they can be stored in the fridge for a couple of days and reheated in the microwave for a few seconds (this depends on how strong your microwave is as to how long they will take to reheat).
Mini Bacon Gruyere Frittatas
Makes 24 mini frittatas
1/2 cup milk
3/4 tsp salt
1 tsp pepper
1 1/2 tsp onion powder
1 tsp parsley
3 dashes hot sauce, optional
6 slices bacon, cooked and chopped
1/2 cup grated Gruyere
- Preheat oven to 375 degrees F.
- Spray mini muffin tin with oil.
- In a bowl, whisk together eggs, milk and spices.
- Divide chopped bacon and Gruyere between the 24 mini muffin cups (reserve a little to sprinkle on top).
- Pour egg mixture evenly between the 24 mini muffin cups.
- Sprinkle reserved bacon and cheese over the top.
- Bake for 25 to 30 minutes, turning the pan half way through to ensure even baking.
- Remove from the oven and using a knife or offset spatula, remove frittatas from pan.
- Enjoy warm from the oven or room temperature.
- Can be stored in the fridge for a few days and reheated in the microwave.