Mini Florentine Frittatas in Canadian Bacon Cups

Protein Muffins

She’s celebrating a big birthday this year – THE big birthday, actually. Undecided on how to mark the occasion, she’s been turning options over in her heard. Should she take a trip to Southern France to study stinky cheese making? Stay in town and throw a party? Buy a new house? Join a roller derby team? OK, hold on now! Blame the last idea on too much Tito’s at last night’s hockey game. She hasn’t roller skated since she was 14 – nor is she built for slamming women into walls.

If this recent whim becomes a plan, she’s going to need more protein…

Mini Florentine Frittatas in Canadian Bacon Cups

  • Servings: 6 frittatas
  • Print
I bake these in advance and warm them up for busy mornings.


  • 6 Canadian bacon slices
  • 4 egg whites plus 1 whole egg
  • 2 Tablespoons Non-Fat Milk
  • ½ teaspoon Za’atar
  • 1/3 cup chopped, cooked spinach
  • 6 Tablespoons soft goat cheese


  1. Heat oven to 350 degrees. Oil a muffin tin. Cut ½ inch slits on 4 sides of Canadian bacon to help the slices fit firmly into muffin cups.
  2. In a liquid measuring cup, whisk together egg whites, egg, milk and za’atar. Divide spinach and cheese between muffin cups. Cover with egg mixture.
  3. Bake about 20 minutes until frittatas are puffy and centers are cooked through. Don’t over bake. Serve hot.


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