These are the cutest little decadent frittatas I've ever see. What's not to love? They're packed with all of my favorites; potatoes, cheese, bacon and onions. Then top them off with some sour cream...oh, yeah. They just scream Becky.
Now, usually all of the things I love seem to be bad for me, but not these little babies. They're mini, remember? That means I can indulge in two of them for breakfast and only take in 59 calories. Heck, I might as well have four!
- 2 cups baking potato, peeled and finely chopped
- 5 bacon slices
- ½ cup onion, finely chopped
- 1 tsp salt, divided
- ¼ tsp dried thyme
- ½ cup fresh chives or scallions, chopped, divided
- 2 tbsp grated parmesan cheese
- ¼ tsp freshly ground black pepper
- 7 egg whites, lightly beaten
- 3 eggs, lightly beaten
- sour cream
- cooking spray
- Preheat oven to 375°.
- Cook bacon until crispy. Remove from pan and crumble.
- Add the potatoes, onion, thyme and ¼ tsp salt to the bacon drippings and cook over medium high heat until potatoes are tender, appx. 8-10 minutes. Cool.
- In a large bowl, combine the egg whites, eggs, bacon, remaining ¾ tsp salt, 2 tbsp chives, pepper and potato mixture.
- Spray 36 mini muffin tins with cooking spray and spoon 1 tbsp of egg mixture into each muffin cup. (See notes below if you don't have mini muffin tins.) Bake for 16 minutes. Remove from oven and place on a wire rack for 5 minutes before removing them from the tin.
- Top each frittata with ½ tsp of sour cream and chives.
- If you don't have a mini muffin tin you can use a 13 x 9 pan, cook at 375° for 15 minutes, then cut into 36 squares.
- Can be made the day before and then reheated just before serving.
- Can be stored in the freezer for up to one month.
- Source: Cooking Light