Mini Frittatas with Bacon, Caramelized Onions & Spinach
Many people find themselves in the conundrum of 1. loving bacon and 2. counting their calories. A good compromise is to choose bacon made from pork shoulder instead of pork belly. And you thought we were going to suggest turkey bacon… Blasphemy!
Applegate, the nation’s leading natural and organic meat company, has recently introduced a new bacon: Good Morning Bacon. It’s made with pork shoulder and as a result has 60 percent less fat than typical bacon, but all the porky, smoky flavor of the bacon most of us know and love. This delicious brunch or breakfast recipe utilizes Applegate’s Good Morning Bacon. For those of you lucky enough to NOT be counting calories, feel free to substitute your favorite bacon.
Makes 10 to 12
1 tablespoon olive oil
1 large yellow onion, chopped
1 (8-ounce) package Applegate Good Morning Bacon, chopped
5 ounces baby spinach, coarsely chopped
3 large eggs
1 cup half and half
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup grated Gruyère or Swiss cheese
Equipment: 12-cup muffin pan
1. Preheat the oven to 375°F. Grease or lightly spray the muffin cups with nonstick cooking spray.
2. Heat the olive oil in a large skillet over medium heat. Add the onions and the bacon and cook, stirring occasionally, until onions are deeply golden and bacon is crisp, about 15 minutes.
3. Add the spinach and cook, stirring, until wilted, about 3 minutes. Remove from the heat.
4. Whisk together the eggs, half and half, salt and pepper in a large bowl. Stir in the cheese and the bacon mixture. Divide the egg mixture evenly between the muffin cups.
5. Bake the frittatas until puffed and lightly golden on top; a skewer inserted in the center should come out clean, about 20 minutes. Remove from the oven and let cool for 5 minutes (the frittatas will deflate) before removing from the pan. Serve warm or at room temperature.
Tags: applegate, bacon, breakfast, brunch, Caramelized Onions, Frittatas, good morning, mini, pork shoulder, recipe, spinach, substitute
This post was written by Bacon Babe