These little individual frittata cupcakes are the new fad. They are the perfect serving size, great to pack and go and you can have so much fun creating all different kinds. Best of all.... they are simple to make. Today I used spinach as my veggie, but you can substitute with any vegetable that you prefer. I will definitely be putting on many more variations as I think these will be a Chelsea favorite and request every week!! 

FRITTATA CUPCAKES

12  EXTRA LARGE EGGS
1  BAG FRESH SPINACH
1  MEDIUM ONION
8  SLICES OF BACON
1 1/2  CUPS FRESH GRATED FONTINA CHEESE (OR THE CHEESE OF YOUR CHOICE)
SALT & PEPPER

Preheat your oven to 350 degrees. Prepare all your ingredients. Chop the spinach, onion and bacon. Grate your cheese. 

Whisk your eggs. Season your eggs with salt & pepper. Add 1 cup of the grated cheese to the egg reserving the rest for the top of each.​

Next.... generously spray your cupcake pan with cooking spray.

Add a sprinkle of onion into each cup. Followed by a sprinkle of bacon and spinach. Fill each cup with the egg mixture 3/4 of the way full. Lastly, sprinkle the last of the cheese on top of each.

Bake at 350 degrees for 30 minutes or until egg mixture is cooked through. Pop them out of the pan and ENJOY!!!

They are that simple. Perfect for a brunch because you can make a lot very quickly.  You can definitely make them ahead of time and save yourself from last minute cooking and... they reheat very well. If you are doing a brunch, I would suggest you make a few different kinds for a nice variety of flavors. Keep checking back at my featured recipes for new varieties. They are also Chelsea approved....so they have got to be good for you!!!! I will do more for her using only egg whites now and she will really be happy!!  AND....Melissa approved just because she likes to eat!!! Haha.....I love my baby girls!!!!