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Bacon Cheese Mini Frittatas

July 18, 2016

Olivia Davis for KCTS 9 Cooks

This one is a KCTS 9 staff potluck brunch favorite — individual frittatas packed with cheesy goodness.

Yield: Makes two-dozen mini frittatas


  • 15 eggs
  • 1 cup milk or cream
  • 2 cups shredded cheese (I used a cheddar-Asiago mix)
  • 15 strips bacon, diced
  • 1 large yellow or sweet onion, diced small
  • 1/4-cup minced garlic
  • grated Pecorino Romano for topping
  • chopped chives for garnish


  1. Heat oven to 350 degrees. Generously butter muffin tins.
  2. In a saute pan, cook onions, bacon and garlic until well browned and caramelized. This is the key to flavor. Set aside and allow to cool.
  3. In a large bowl, lightly beat eggs and milk. Add cheese and the bacon mixture. Pour mixture into muffin tin, or use a 1/3-cup measure, to fill almost to the top. They will puff up when baking but lose loft as they cool.
  4. Bake at 350 degrees for 25 minutes; top with grated cheese in the last five minutes of baking. Finish with chopped chives for garnish.

Cook’s note: The bacon sinks to the bottom somewhat, so you could reserve some crisp pieces to add to the top with the cheese in the last five minutes of baking. I also added some chopped fresh spinach, a very small amount, for color. I think just about any chopped cooked vegetable, such as broccoli, would make for a nice variation.


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Great concept. They seem simple to make yet are fancy enough for a special brunch.