Meal-prep friendly, freezer-safe mini frittatas with 22g protein each. Grab and go on busy mornings.
Preheat oven to 180°C (160°C fan). Grease a 12-hole muffin tin well with olive oil or cooking spray.
Sauté bacon and onion in a pan for 3–4 minutes until lightly cooked. Add spinach and stir until wilted. Set aside to cool slightly.
Whisk eggs in a bowl with salt, pepper, and oregano.
Divide the bacon and spinach mixture evenly among the muffin holes. Add cherry tomato halves and crumbled feta.
Pour whisked egg over each hole, filling about 3/4 full.
Bake 18–20 minutes until puffed and set. A skewer should come out clean.
Cool 5 minutes before removing. They release easily with a butter knife run around the edge.
Freeze individually in zip-lock bags. Reheat from frozen in the microwave for 90 seconds. Make a big batch on Sunday.
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