Bacon, Egg & Cheddar Mini Frittatas recipe

Name: Bacon, Egg & Cheddar Mini Frittatas
Total time: 25 min
Yield: 4 servings
Cuisine: British
Ingredients: 6 Eggs; 100g Bacon; 80g Cheddar Cheese; 10g Butter; 2 tbsp Parsley

These savoury mini frittatas are packed with smoky bacon, tender eggs and melted cheddar, finished with fresh parsley for a bright lift. They make a satisfying breakfast, brunch or light lunch, served warm or cold.

25 min · Easy · British Jump to method

Ingredients

4 servings

6 Eggs
100g Bacon
80g Cheddar Cheese
10g Butter
2 tbsp Parsley

Nutrition	Per serving
Calories	273 kcal
Protein	21.5 g
Carbohydrates	0.9 g
Fat	19.6 g
Saturated fat	8.1 g
Fibre	0.1 g
Sugar	0.5 g
Sodium	360 mg

Why this works

Protein-rich and very low in carbohydrate, but also relatively high in saturated fat and sodium due to the bacon, cheddar and butter.

High-quality protein. Eggs, bacon and cheddar provide around 21.5 g protein per serving, supporting satiety and muscle maintenance.

Calcium and B12. Cheddar and eggs contribute calcium for bone health and vitamin B12 for red blood cell formation and nervous system function.

Higher saturated fat and sodium. Bacon and cheddar make this a more indulgent choice, with notable saturated fat and salt that may be a concern if eaten regularly.

Method

Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5) and lightly butter a 12-hole muffin tin.
Fry the bacon in a dry pan until just cooked and starting to crisp, then chop into small pieces.
Whisk the eggs in a bowl, then stir in the grated cheese, chopped parsley, bacon and a little seasoning if used.
Divide the mixture evenly between the muffin holes.
Bake for 12–15 minutes, or until the frittatas are puffed, set and lightly golden.
Leave to cool for 2 minutes, then loosen and serve warm.

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