Mini Bacon & Potato Frittatas
By luvs2cook
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.
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.
You'll also love
- Pumpkin Cookie Sticks 0/5 (0 Votes)
- Poor Man's Prime Rib 0/5 (0 Votes)
- Meatloaf (Bob Evans Sausage) 0/5 (0 Votes)
- Bacon Wrapped Water Chestnuts 0/5 (0 Votes)
- Scalloped Potatoes 0/5 (0 Votes)
- Swedish Pork Tenderloin 0/5 (0 Votes)
- Bacon Cheeseburger casserole 1/5 (1 Votes)
Review this recipe