Mini Bacon & Potato Frittatas

Can be prepared a day ahead. Chill and then reheat just before serving. Can be frozen up to a month. Can be baked in a mini muffin pan or can be cooked in a 13 x 9 inch pan at 375 for 15 minutes. Then cut in 36 squares.

Mini Bacon & Potato Frittatas

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups finely chopped peeled baking potato (about 12 ounces)

  • 5

    bacon slices (uncooked)

  • ½

    cup finely chopped sweet onion

  • 1

    teaspoon salt, divided

  • ¼

    teaspoon dried thyme

  • ½

    cup chopped fresh chives, divided

  • 2

    tablespoons grated fresh Parmesan cheese

  • ¼

    teaspoon freshly ground black pepper

  • 7

    large egg whites, lightly beaten

  • 3

    large eggs, lightly beaten

  • Cooking spray

  • 6

    tablespoons fat-free sour cream


Preheat oven to 375°. Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add potato, onion, 1/4 teaspoon salt, and thyme to drippings in pan; cook 8 minutes or until potato is lightly brown over medium-high heat. Remove from heat; cool. Combine the potato mixture, bacon, remaining 3/4 teaspoon salt, 2 tablespoons chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 36 mini muffin cups with cooking spray. Spoon about 1 tablespoon egg mixture into each muffin cup. Bake at 375° for 16 minutes or until lightly brown. Cool 5 minutes on a wire rack. Remove frittatas from muffin cups. Top each with 1/2 teaspoon sour cream and 1/2 teaspoon chives.


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