Delicious, healthy, and great when you’re on-the-go, these savory Sun-Dried Tomato Bacon Mini Frittatas bring just a bit of “fancy” into your standard egg muffin. Packed with sun-dried tomatoes, baby broccoli and bacon, they’re Paleo and Whole30 friendly, dairy free, and low carb.
Egg muffins, breakfast bites, egg cups, mini frittatas – all the same thing, right? Â With all the veggies and bacon packed into these, along with the small addition of coconut milk for “fluff”, I decided these deserved the title of frittata. Â But call them whatever you wish, they’ll still be the same delicious savory breakfast treats no matter what!
What I love about the mini version of these in my life, is that they are extremely portable, and since I’m always driving around in the afternoons with my kids, portable bites makes life easier and less messy.
That sounds like it’s plagiarized verbatim from a paper towel commercial but it’s truly how I feel 🙂 You all know I sometimes pack sausage and avocado in tupperwares to eat in the car, so let’s just say this is easier and SAFER for everyone.  I will stand by my word that these mini frittatas are safe to eat while driving.
I totally just had a moment where I felt like a high school teacher lecturing about physics or calculus on a Friday afternoon, realizing that no one cares about the details of my rant even more so than usual.
Since it’s Friday and you’re probably not in the mood to be lectured at all about the benefits of mini versus full sized frittatas, I’ll just move on to the actual recipe and you can move on to your fun weekend plans! And maybe find a few minutes to try this recipe as a fun addition to Saturday or Sunday brunch. You won’t be disappointed!
Sun-Dried Tomato Bacon Mini Frittatas {Paleo & Whole30}
Ingredients
- 4 slices sugar free bacon - U.S. Wellness Meats is my favorite!
- 1 cup roughly chopped sundried tomatoes
- 1 and 1/2 cups roughly chopped broccolini - baby broccoli - florets
- 2 tbsp water
- 8 eggs
- 1/4 cup full fat organic canned coconut milk - heavy cream would work too if you tolerate dairy
- 1/4 tsp salt
- generous pinch of black pepper
- 1 tbsp fresh chives finely chopped
Instructions
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Preheat oven to 375 degrees
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Preheat a heavy or cast iron skillet to med-hi heat. Chop the bacon crosswise into bite sized pieces and add to the hot pan, stirring as you cook.
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When the bacon is 3/4 of the way done, add the chopped sundried tomatoes to the pan plus the water and stir to coat. Add the chopped broccolini and stir again to coat. Lower the heat to medium and continue to cook for 1 minute before removing from heat.
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In a large bowl, combine the eggs, coconut milk, salt, black pepper, and chives. Add the bacon mixture to the egg mixture and stir to combine.
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Grease a muffin pan with coconut oil or extra bacon fat and pour the mixture into each cup 3/4 of the way full, so you have 10-12 total filled.
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Bake in the preheated oven for 15 minutes or until the eggs are just set. Remove and let cool.
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Either serve warm or store in the fridge, covered, for up to 4 days. Great as a make-ahead dish for brunch, breakfast or as a quick and easy afternoon snack!
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Enjoy!
Are you a frittata fan?  I totally am and the minis are just FUN!  And cute.  Cute food is fun 🙂
What are your weekend plans? Â
Do you rely on portable afternoon snacks? Â What are your favorites?
My son would totally love this. I think he should start eating by you because, well, bacon.
I was so surprised my daughter ate a whole one even with the sun dried tomatoes! They’re yummy little things. I think the bacon was the hook for her too 🙂
Can you freeze these? If so, how long would you microwave them to warm them up?
How do you buy the sun dried tomatoes? In a jar in liquid or dried? Any specific brand?
Looks good! I really need to get back into the habit of making frittatas over the weekend since my mornings have been crazy. I think that making a quick smoothie plus grabbing a couple of mini frittatas would be perfect. Have a great weekend!
Adam takes them to work and it’s the best quick thing to grab, especially with a smoothie too.
Looks yummy! Do you think they could be frozen as well?
I’ve never frozen a frittata but I’m thinking freezing and then defrosting/nuking as needed would work well 🙂
Freezing works great with this recipe! I put them in individual ziploc bags & then pull them out & put them in fridge overnight. 30 seconds in the microwave the next morning & you’re out the door with breakfast in hand!!
Sounds great!
I make egg cups/mini frittatas/mini crustless quiches for Alex for work all the time. They are staples around here!
They’re perfect! And yes Adam takes them to work and they’re so easy 🙂 I totally thought of you and your egg cups/crustless quiche with the title!
You know I’m all about the egg muffins! These sound delicious. Happy weekend. My trip is almost over. Start the trip home in less than 12 hours.
That seems like it went fast! And yup I definitely thought of you with these 🙂
Leave a seat in your van for me or include me in your Friday at home play dates and dole some of those out to me also. They look YUM!!! The smallness makes them so appealing for snack time. Have an AWESOME weekend. TGIF!!
Haha! Yes they really are great for a snack or super quick bite 🙂 Have a great weekend!
😆 I talked about the pains of trying to come up with recipe titles today too. And yeah… it really can be tough sometimes. But these look delicious! Portable snacks are a lifesaver for me since I’m always paranoid about being caught out without food. The hangry beast isn’t a good thing to unleash on the world…
I’m the same! And between me and my kids we need a whole lot of snacks to get through the afternoon. Hangry mom + kids = guaranteed bad time.
Cute little frittatas! My muffin tins are currently housing brownie cups. I pour the brownie batter into each muffin cup so that they’re already divided up into the right portion sizes. They cook faster too. This weekend is supposed to be off-the-charts sunny, so if my toe is okay, I will be running outside! And then sipping Coronas with lime. YES.
Brownie cups sound so good! I’m torn between doing another chocolate recipe or carrot muffins for next week. Chocolate might win. Your weekend sounds like it will be perfect 🙂
This is like the most “paleo” recipe 😉 Hahahaha! But I do love sun-dried tomatoes! I haven’t bought any in so long though!
Can’t get more paleo than eggs and bacon I guess! And I love sun dried tomatoes although since this recipe turned out so tasty I’ve been OD’ing on them a bit this week 🙂
These sound wonderful! I’m not a snacker, honestly, but i’d have these for a meal!
They work for everything 🙂
Michele, these look delicious- All my favourites in one! Pinned!
Awesome!
I’m all about eggs, whether it be frittatas, quiches, scrambled, fried, so these look awesome. Plus, portable to boot. Love it.
Portable eggs are the best 🙂
totally on an egg and broccolini kick. so yes, making these. You need a bacon and egg cook book. really!
I love broccolini! Fun change from broccoli. These were yummy and perfect for snacking 🙂
Do these come out of the pan easily? I’ve had bad luck in past making other egg muffins sticking. Or could I use silicone cups in the muffin tin? Which would be better? Thanks!
I would use parchment liners just to be safe! I’ve never had any sticking when using parchment liners with anything – these are the ones I use: http://amzn.to/2r86H5t
Absolutely fantastic, my favorite recipe by far
How many egg muffins per meal of complying with whole 30??
Awesome. Made with organic turkey bacon. My new fave bfast go to.
These were sooo good! I just started the Whole30 and having these on hand for busy mornings was super helpful. Thanks for the great recipe!!
Would you know the calorie information for each individual mini fritatta?
My favorite egg muffin recipe to date. Thanks for making healthy so healthy and delicious.
I can’t wait to make this recipe! Starting Whole30 next week! Can you tell me how many muffins are one serving size compliant with Whole30? Thanks for sharing!
These are soooo delicious & simple to make. They’re also the best grab & go breakfast or snack. I usually freeze half of them and save them for the following week.