I originally made these bacon-cheddar mini frittatas for the Little Prince’s lunch box. It turns out that while he likes them, he would prefer them as a side than as a main. The Fox, however, was crazy about them! This was particularly pleasing, given that he’s been very picky lately. I increased the amounts, below, to make 24 mini frittatas; I haven’t tried it, but I believe these would freeze well. They’re good warm or cold.
Also, if you’re looking for more lunch ideas that your kids might like: if you ever make corn dog muffins and have a few leftover sausages, consider making hot dog fried rice, like this one or that one.
4 bacon slices
8 large eggs
½ tsp. kosher salt
¼ tsp. ground pepper
3 oz. lactose-free sharp cheddar, grated (about 1 cup), divided
Preheat oven to 350 °F. Grease a 24-cup silicone miniature-muffin tin and place it on a large rimmed baking sheet.
Cook bacon in a large skillet over medium heat, turning occasionally, until crisp, 8 to 10 minutes. Transfer to a plate lined with paper towels to cool, about 5 minutes. Crumble into small pieces.
Whisk together eggs, salt, and pepper in a large bowl until combined. Stir in half the cheese. Divide bacon pieces evenly among the muffin cups, and spoon egg mixture over bacon, filling cups to the top. Top with remaining cheese. Bake until puffed and just golden, 15 to 18 minutes.