Want to bring something tasty and filling to your next party? These Bacon and Spinach Frittata Bites are just the cocktail snack to prepare.
Finger foods are one of my favorite things to serve at the holidays. They tend to rich and delicious. I mean, cheese and crackers, chips and dips, homemade sausage balls? Those are hard to mess up, you know? Finger foods or cocktail snacks are also served in a large assortment of different things so that there’s typically something for everyone. If you don’t like those little hot wings, go park yourself over by the spinach dip.
Am I right?
Every year at the holidays our family gravitates toward snacky foods and meals-made-from-appetizers. Now that I’m all about the French-way-of-eating-and-losing-six-pounds, I’m also keen on adding an appetizer course to every meal anyway.
Today I’m hosting a virtual cocktail party and you’re each invited! A group of bloggers, most that I’ve known since the early days of blogging, and I are sharing our favorite holiday sweets and savory treats. Here’s what I’m bringing to the party:
Bacon and Spinach Frittata Bites
My kids are in love with these teeny-tiny frittatas. They can eat a double batch (48 of these tasty little doodahs) while my back is turned. They make a great breakfast, lunch, dinner, appetizer, snack, elevensies, whatever.
The best part is that you can tweak the filling however you like. If your family prefers swiss or feta, use that. If they like broccoli over spinach, then switch things up.
I know that the price of bacon is crazy in some places, you can easily use sausage or ham instead, but I’ve found that buying bacon ends (both at my health food store and Trader Joe’s) allows me that great bacon-y flavor at a much lower price. Check to see if your store carries bacon ends.
Five out of six FishKids love these. That sixth guy? He likes very few things, so right now, his tastebuds don’t get to vote. Ha! Make these for your next holiday get-together or when you just want to add fun little frittata bites to the table.
Special tip: If you don’t have a USA pan, I highly recommend that you buy one or ten. I am slowly rebuilding my collection of pans with this brand because they are so amazing. Nothing sticks to them; nothing burns. I am in love. I bought the mini-muffin pan most recently and am thrilled with everything I bake in it.
- 1/4 lb bacon chopped
- 1/4 onion chopped for 1/2 cup
- 1 tsp herbes de provence
- salt
- black pepper
- 2 oz cheddar cheese (shredded) 1/2 cup
- 1/2 cup baby spinach chopped
- 6 egg
- 3/4 cup half and half or half cream and half milk
- Preheat the oven to 350. Grease the cups of a 24-cup mini-muffin pan.
- In a large skillet, cook the bacon and the onion until the bacon is crisp and the onion is clear. Season with the herbes de provence and salt and pepper to taste. Divide the mixture among the prepared muffin cups.
- Divide the cheese and spinach among the prepared cups.
- In a large mixing bowl, beat the eggs. Add the half and half. Pour this mixture into the cups, dividing evenly.
- Bake for 10 to 12 minutes until the frittata bites are golden and puffy and set in the center. Serve immediately.
Leftovers can be stored in the fridge for up to 4 days.
Remember this is a party!
Be sure to get a little of something from every plate.
Savory Treats
- Bacon-Wrapped Asparagus from Jo-Lynne Shane
- Bacon-Wrapped Water Chestnuts from The Finer Things in Life
- Black Bean and Avocado Salad from Kitchen Stewardship
- Cheesy Pesto Crescent Bites from Andrea Dekker
- Easy Cheesy Vidalia Onion Dip from Balancing Beauty and Bedlam
- Homemade Sausage Balls from The Humbled Homemaker
- Kale Spinach Bites from For the Love Of
- Spiced Nuts from Modern Mrs. Darcy
- Toasted Pecans from My Blessed Life
- Trio of Cream Cheese Appetizers from Eat at Home Cooks
- White Cheddar Cranberry Bites from Parenting Miracles
Holiday Sweets
- Cherry Snowball Christmas Cookies from I’m an Organizing Junkie
- Chocolate Chunk Toasted Pecan Oatmeal Cookies from Life Your Way
- Chocolate Peanut Brittle from The Happy Housewife
- Chocolate Peppermint Brownie Trifle from Mom Endeavors
- Double Chocolate Candy Bar Pretzel Bark from Lynn’s Kitchen Adventures
- Easy Black Currant Scones from Good Cheap Eats
- Frozen Inspired Vanilla Raspberry Bites from Bargain Briana
- Gumdrops from Hoosier Homemade
- Microwave Caramel Corn from Ashley Pichea
- Nutter Butter Snowman Cookies from Mom’s Tool Box
- Old Fashioned Christmas Cookies from Mommy Hates Cooking
- Snickerdoodle Puppy Chow from Smockity Frocks
- Sugar Cookies for Dummies from Happy Little Homemaker
- The World’s Easiest Christmas Candy Ever from Money Saving Mom
Amy of MomsToolbox says
These look fantastic… and like something I could actually make. 🙂 Thanks, Jessica!
Jessica Fisher says
Yes, you could. Silly.
Michelle says
This week we are supposed to take a breakfast item to the school office (our kids attend a dual enrollment high school/community college program) for the staff Christmas brunch. I am the “muffin mom” but want to branch out this year a bit. I think I will try this recipe, it look delicious!
Sonya says
Have you ever tried freezing them? This is something I would love to make ahead and have on hand for busy holiday evenings. I can give them a try and freeze some, but was interested to see if you had already experimented with this. Thanks!
Jessica Fisher says
I haven’t. If I were going to, I’d make sure all the filling was cold and I’d cook the spinach to get rid of the extra moisture. I’d freeze unbaked which could be problematic if you didn’t want to tie up a baking pan in the freezer. Maybe they’d pop out once frozen? I’m not sure. I usually freeze egg dishes in larger sizes, not mini. Sorry for not being more help.
Lynn says
These are perfect for the holidays or really any day! And I agree I love the USA Pans, but I don’t have the mini muffin pan. I think that one needs added to my list of ones to get soon.
Jessica Fisher says
Even my kids commented on how awesome that pan is.
Amy says
you know we’re having a ladies tea this weekend and this would be perfect to go with the bruschetta we’re making. thanks for sharing…..
Briana says
These look delicious!