Recipe

Mini Bacon And Potato Frittatas Recipe

Add Step-by-Step Photos	Hayleesgrandma / All my dishes 2 years ago You can make these up to a month in advance. Just pull them out of the freezer and reheat in the oven. Prep:30m Cook:30m Servings:8	Hayleesgran
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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

Directions

Preparation

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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Comments

brianna 1 year, 1 month ago said:
These look & sound delicious. I'll bet they'd also be good if the mixture was baked in pastry lined muffin cups & made into little tarts. Love it. high 5

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