Mini Bacon And Potato Frittatas

  1. Preheat oven to 375u0b0.
  2. Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain.
  3. 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.
  4. 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 375u0b0 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.
  5. Prepare the frittatas a day ahead, chill, and reheat them just before serving. You can also freeze them for up to a month. Run a sharp knife around the edges of the muffin cups to loosen them from the pans. If you don't have a mini-muffin pan, you can cook the frittata in a 13 x 9-inch pan at 375u0b0 for 15 minutes and cut into 36 squares.
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baking potato, bacon, sweet onion, salt, thyme, fresh chives, parmesan cheese, freshly ground black pepper, egg whites, eggs, cooking spray, sour cream

Taken from www.myrecipes.com/recipe/mini-bacon-potato-frittatas (may not work)

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