December 13, 2011

Mini Bacon & Potato Frittatas


Mini Bacon and Potato Frittatas

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!


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Ingredients
  • 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


Instructions
  1. Preheat oven to 375°.
  2. Cook bacon until crispy.  Remove from pan and crumble.  
  3. 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. 
  4. In a large bowl, combine the egg whites, eggs, bacon, remaining ¾ tsp salt, 2 tbsp chives, pepper and potato mixture.
  5. 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.
  6. Top each frittata with ½ tsp of sour cream and chives.


Notes
  • 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

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