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Mini Bacon and Potato Frittatas


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Rate this recipe 4.6/5 (33 Votes)


  • 2 cups finely chopped baking potato
  • 5 bacon slices uncooked
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 4 green onions, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon dried thyme
  • 5 Tablespoons grated fresh Parmesan cheese
  • 8 large eggs whites, lightly beaten
  • 4 large eggs, lightly beaten
  • Cooking spray


Adapted from


Step 1

Place potato in a medium saucepan and cover with water. Bring to boil and cook 5 minutes or until tender. Drain.

Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan and reserve 3 teaspoons dripping in pan. Crumble bacon and set aside. Add potato, onion, green onion, garlic, salt, pepper and thyme to drippings in pan; cook over medium-high heat until potato is browned. Remove from heat and cool.

Combine potato mixture, bacon, cheese, egg whites and eggs stirring well with a whisk.

Coat 36 mini muffin cups with cooking spray. Spoon 1 Tablespoon egg mixture into each mini muffin cup.

Bake at 375F for 15-16 minutes or until lightly browned. Cool for few minutes and remove frittatas from the muffin cups.


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