Preheat the oven to 350F. Grease four (6 x 3.5 inch) mini loaf pans using bacon grease or cooking spray. Divide chopped broccoli and bacon evenly between each of the four loaf pans. Blend the eggs, cream, and spices together in a blender or Nutribullet for best frittata texture. Pour the eggs mixture over the bacon and broccoli, dividing it evenly between the four loaf pans.

Bake the mini frittatas for 12-15 minutes, removing from the oven as soon as the centers are no longer jiggly (if these are for meal prep, just barely undercooked is okay – they will cook a little more when reheated). For muffin pan sized mini frittatas, follow the same instructions but cook for 8-12 minutes. For a normal (8.5 x 4.5 inch) loaf pan size frittata, follow the same instructions but cook for 25-35 minutes. Keep in the refrigerator for up to 4 days.

Reheat in the microwave on high for about 60 seconds, or until hot and steamy. If reheating individually, wrap the frittata in a paper towel while microwaving. If reheating as part of a meal, remove any berries or raw produce from the container, then microwave with the lid loosely covering for 60-90 seconds until entire meal is hot.