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Mini Bacon & Potato Frittatas

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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.

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Ingredients

  • 2 cups finely chopped peeled baking potato (about 12 ounces)
  • 5 bacon slices (uncooked)
  • 1/2 cup finely chopped sweet onion
  • 1 teaspoon salt, divided
  • 1/4 teaspoon dried thyme
  • 1/2 cup chopped fresh chives, divided
  • 2 tablespoons grated fresh Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper
  • 7 large egg whites, lightly beaten
  • 3 large eggs, lightly beaten
  • Cooking spray
  • 6 tablespoons fat-free sour cream

Details

Servings 18

Preparation

Step 1

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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