What would spring be without a little fresh egg cup recipe?
This is a variation of a little baby Frittata recipe I found on All Recipes.
{ If you’re looking for a bigger frittata, try my Breakfast in Bed Frittata below! }
These wee cups are so quick and yummy. Best of all my daughter packed one for lunch with a salad the next day..jpg)
The original recipe was more Mexican inspired with cumin. I prefer the milder, buttery taste of tarragon in the morning.
Enjoy!
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- 12 large slices of back bacon or ham (sliced thick)
- 6 ounces frozen, chopped spinach*, thawed and drained
- 1 cup ricotta cheese
- 2 tbsp sour cream
- 1/2 cup grated Parmesan cheese
- 4 eggs
- 1/4 cup whole milk
- 1/4 tsp hot pepper sauce, to taste
- 1 tsp tarragon (or cumin)
- 2 tsp dried parsley, diced
- pepper to taste
- salt to taste
- 1/2 – 1 cup cheddar cheese, shredded
- 1 jar Salsa, mild or spicy
- Avocado, chopped
- Preheat oven to 350° F.
- Line 12 muffin tin with one slice of back bacon. If your bacon is smaller, use 2 or 3 and overlap to make a cup.
- In a medium bowl, stir together the spinach, ricotta cheese, sour cream, and Parmesan cheese. Mix until well combined.
- In another bowl, beat together the eggs, hot sauce, tarragon, parsley, and salt and pepper to taste. Pour this egg mixture into the spinach mixture and stir well to combine.
- Using a small measuring cup, ladle this egg and spinach mixture into each muffin cup.
- Sprinkle the tops with cheddar cheese then bake for about 25-30 minutes. Remove from oven to a wire rack and let stand for about 5 minutes. Pop out of the muffin tin and serve hot with avocado and salsa on the side.
Blog Note: Monday appears to be “D Day” for Just a Smidgen to move to a self-hosted site with bluehost. I thought I’d be able to do it myself, but couldn’t. bluehost has an outstanding technical support team that walked me through it.. for free:) But my blog was so massive (it exceeded the size recommended for Export and Import) that I have asked WordPress to kindly help me finish the job. They say you can “see it all happen live” which seems a bit sensational. It will look exactly the same as you see here, so that won’t change (at least for the moment *grin). But I pray that this “D Day” doesn’t mean a big explosion and all of my lovely blog vanishing into Never Never Land. Perhaps check your spam folder periodically to see if my comments have landed there? See you on the other side! If you can’t find me.. I’ll just come find you. ꂦ
p.p.s. A very wise fellow blogger ( thank you, “Our Growing Paynes”) asked if I you have to refollow me. That’s an excellent question and I have absolutely no idea. I will be posting a blog post on Tuesday so if you don’t hear from me in your inbox or in the Reader.. you may want to do so. I’m trying not to be stressed by all this.. I’m sure we will reconnect:D xx
Good luck with the move ! Will definitely notice if you don’t pop in to my inbox to say hello and share your lovely world with me 🙂
Great frittata recipe – I keep meaning to get round to posting mine – it’s quite different 😉
Good luck with the move.
Ahh, so wholesome, sunny, and good! Good morning, Smidge! xx
Will we have to “refollow” you? Good luck!
Love the sound of these..yum! Hope the move goes well 🙂
I can’t stay away, so I’ll just hunt down the follow feature so I keep updated. Good luck!
Blog moving!! How exciting! Congratulations on that, and I look forward to reading your NEW self hosted blog! Also..YAY for spring coming!
Haha, it will be exactly the same for a while.. no new layout yet:D xx
Perfect–and they would be great for lunch too. Moving day? Be sure and send a link, so we can follow.
This is something for me again …. I have done two versions similar to this .. but not with the ricotta – love that idea, so this has be tried out very soon. Will of course come back with a verdict. Think it’s a such great idea to make a full breakfast out one little dish. Fantastic.
I love egg cups and these look delicious! Thanks for sharing your lovely recipe. Good luck with your migration. I will come find you on Tuesday to see if I need to resubscribe.
How will we find your new blog ??? Don’t want you to go anywhere I can’t find you. Please, come and find me, so I don’t get lost. Good luck with the move.
I am at the same justasmidgen.com. But I will always come find you:)
Sent from my iPhone
Great news! Good luck with the move.
Ricotta, pork, tarragon. It’s like a laundry list of my favorite ingredients. And they’re so pretty.
Yummy! 🙂 Good luck with your move, Smidge.
The egg dish looks lovely and how wonderful to have enough leftover for lunch. Good luck with the move. These sorts of things always make me very nervous. I have someone who hosts my blog but I’m about to switch to someone else who’s an Aussie but his servers are in the USA. I hope I’m doing the right thing – may we both make it to ‘the other side’ xx
They look yum as always – I’d keep this blog open for a bit and link posts from here to the new one or vice versa – keep the channels open or you will end up taking a hit on traffic. mind you, that might not bother you depends on why you blog (for me its all about the stats!)
I’ve heard stats suffer.. I’ll keep your tips in mind, that’s such a great idea! Thanks for taking the time to tell me:)
Such a great spring-y brunch dish!
Love the egg cups and good luck with the move.
Install the jetpack plugin before going live and you should not lose your subscribers. Good luck Smidge xxx
How exciting for you to migrate over to another realm. LOL! I have NO idea what you’re doing, but I would notice you were missing and come looking for you if suddenly you vanished. I’m sure they have all of this well covered and you’ll be fine. I look forward to seeing what this move will inspire and do for you–and then your readers. The egg cups look just about perfect, too! 🙂
I’m not sure how things will look.. my blog will stay the same.. for a while, anyway:D
It must be the weather — or everyone has a surplus of eggs. Like MD, I made a frittata this week and photographed it for a future post. Had I seen your egg cups, though, I would surely have given them a try. These would make a perfect breakfast, far better — and healthier — than any egg concoction with “Mac” or “BK” in its name. And, as your daughter realized, they’d be great when served as part of a light lunch. Thanks, Barb, for sharing.
Now, don’t worry about the migration. I’m sure it will go well and if any problems do arise, they’ll be minor and easily resolved. No matter what, I’ll check back in a few days to see if you’ve posted something that I didn’t receive. You’re not going to ditch me that easily. 🙂
😀
Nice recipe – good luck with the changeover. There’s always a couple of tense moments when dealing with websites, but it always works out sweetly in the end.
Wishing you tons of luck with your transfer to self-hosting. xo
Oh I love these egg cups! I’ve been hosting a brunch at my house once a month and want to do something like this for April — I really like the addition of ricotta, I imagine it makes for a creamy texture.
I do hope your move goes well, I moved a little over a year ago to Bluehost and WordPress was great help getting that done. Unfortunately, I did not announce as I should have in advance of the move and ended up loosing subscribers. Hopefully, they have figured a few things out since then and solved some of those issues — WP is good about that. All the best to you! See you on the other side. 🙂
Thanks for your input. I hope they have as well. I know there’s something called “Jetpack” that they install and that’s supposed to bring subscribers.. It’s a tough change, but it has to happen some time, I’m just going to “bite the bullet”, lol. I won’t lose the blogs I love.. I can come find you. It’s every one else I worry about:D xx
I love the the different cheeses you add to give richness to the frittata, and I love herbs like tarragon that enhances the flavors with its aroma. Great recipe!
Happy moving day! I hope it all goes ultra-smoothly. Couldn’t be too bad if one had, say, a nice little egg-cup or two to soothe the soul. 🙂 xoxo
I love these egg cups! I make a lot of frittitas anyway, but haven’t made individual ones like this – wonderful idea. Good luck on the move – I think you were probably wise to get some help (I’ve read so many horror stories of things going wrong when moving to a self-hosted platform).
It’s like sunshine on a plate my friend 🙂
Looks gorgeous!
Cheers
Choc Chip Uru
These are adorable – what a great idea.
Wow! New digs. Can’t wait to check it out!
Love the idea of these little frittatas – brilliant! Best of luck with the blog move; I’ve been wondering about doing something like this myself, but don’t think I’m ready to make the leap yet. It does sound like there’s a lot involved! Don’t worry, I’ll be keeping an eye out for you!
Love the egg cups, very similiar for what we’d have Christmas morning for years…. Best wishes on the move. I know it can be nerve wracking!
Good luck with the move! I left a little comment on Facebook when I saw these fritatta cups there, but not sure you saw it, so here I am…
I love this type of recipe and it’s another type I don’t make often enough… not sure why, weekends would be perfect for it.
Congrats on your move Smidge, I’ve been thinking about self hosting too. I’ve my fingers crossed that it goes down without a hitch.
I love the idea of these little egg cups, it’s a great breakfast when you feed a bunch! I’m going to bookmark and make these next time I have overnight guests,
I LOVE these egg cups. I can see myself making these on a saturday morning while reading. I think I will have a lazy saturday this weekend 🙂
I wish I could pluck these right off my screen–so hungry, they look delish!! 🙂
I am such a fan of things in miniature Barb…these are simply wonderful! And they’re Packable to boot! 🙂 (Great idea for Easter breakfast!)
What a great weekend breakfast! I like the suggestion to replace the cumin. This looks delicious!
I’ve been looking for a tasty and creative brunch dish to make for Mother’s Day. I love the individual size portions. I think it will be perfect!
I know my family would love these, especially with the tarragon. I think they would be fun to serve to house guests, which I’ll have in another month. I’ll be sure to save this so i can make it for them :-). They’ll probably never want to go home!