Low-Carb Egg Frittatas


  • 8 large eggs
  • 1/4 cup milk
  • 1/4—1/2 cup chopped veggies (green or red bell peppers, onions, spinach, mushroom, tomato, etc.)
  • 3 slices bacon, chopped
  • 1/4 cup low fat cheese
  • Seasoning of your choice (try using other seasonings instead of salt)


  1. Preheat oven to 385 degrees F.
  2. Lightly spray a 12-cup muffin tin with nonstick spray.
  3. Cook bacon in pan until crispy. Chop and set aside.
  4. In a large bowl, whisk together eggs, milk, and your choice of veggies and seasonings.
  5. Fill each muffin space half-way full with egg and veggie mixture.
  6. Divide the cheese and bacon up and sprinkle into each muffin space on top of mixture.
  7. Bake 20-25 minutes, or until egg is cooked through.
  8. Enjoy fresh or store in airtight container in the fridge for up to 4 days.
  9. Each morning, place 1-2 frittatas in microwave for 15-30 seconds, and enjoy a quick and easy breakfast.