Happy Monday! I hope you all had a wonderful weekend. Mine was absolutely perfect. Saturday was the hub's birthday so we went out to dinner with his family then back to our house for Twinkie birthday cake*. The kids had a blast playing with their cousins and it was great to catch up with everyone. We really don't get together enough but, hopefully, when the weather warms up there will be lots of cook-outs and sprinkler parties.
To celebrate Nate's birthday, I also made some mini frittatas for breakfast. I love making mini frittatas. They are simple to make and because they are small, they cook in less than 30 minutes. I have made every flavor combination that you can think of for my frittatas but Nate is a simple guy so I wanted simple, all-American flavors. What's more American than cheddar and bacon? I'm one of those moms who tries to sneak veggies into my family's food whenever I can so I threw in a couple handfuls of torn spinach (this is my favorite sneaky-spinach dinner). The kids may groan when the see it (at least mine did) but the bacon and cheddar are such strong flavors that they won't even taste it. Score one for Mama.
Mini Frittatas with Spinach and Bacon
makes 12 frittatas
9 large eggs
1/8 cup milk
1/2 cup shredded cheddar cheese
8 slices of thick-cut bacon, cooked and crumbled
1 cup torn or sliced fresh baby spinach leaves, tightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Preheat oven to 350*. Coat a 12-cup muffin pan with oil or oil spray. Set aside.
In a large bowl, combine the eggs, milk, cheese, salt, and pepper. Whisk until smooth. Add the spinach and bacon to the egg mixture and mix thoroughly with a large spoon. Using a large spoon or ladle, fill each muffin cup equally, stirring before filling each one to ensure an equal distribution of spinach and bacon.
Bake at 350* for 25 minutes or until the eggs are firm but still slightly shiny. Let the frittatas cool for 5 minutes. To remove the frittatas, run a knife around each one then use the knife to slowly remove each one. Serve warm.
*This cake was so tasty. Twinkies are one of Nate's favorite childhood snacks so I knew that I wanted to make this for him. I followed the directions exactly only I increased the icing by 50% so that I could ice the entire cake. I dusted the top of the cake with multi-colored sprinkles, threw on some candles, and called it a day. I resisted the urge to make the yellow cake from scratch because I wanted it to have that store-bought taste that twinkies have.