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Mini Bacon and Potato Frittatas 9 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - finely chopped peeled baking potato (about 12 ounces)
  • 5 slices - bacon (uncooked)
  • 1/2 cups - finely chopped sweet onion
  • 1 teaspoons - salt, divided
  • 1/4 teaspoons - dried thyme
  • 1/2 cups - chopped fresh chives, divided
  • 2 tablespoons - grated fresh Parmesan cheese
  • 1/4 teaspoons - freshly ground black pepper
  • 7 - large egg whites, lightly beaten
  • 3 - large eggs, lightly beaten
  • 6 tablespoons - fat-free sour cream
  • Directions:

    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 non-stick skillet over medium heat until crispy. 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 for 8 minutes or until potato is lightly browned 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° F 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 just before serving.

    Brief Description

    These make tasty appetizers overflowing with bacon, onion, chives, Parmesan cheese and chopped potatoes.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  Italian

    Prep Time: 30 min
    Cook Time: 30 min


    Make these a day ahead, then chill, and reheat them right before serving. They can also be frozen for up to a month.

    Per serving (2 frittatas): Calories 59, Fat 2.3g, Sat. fat 0.8g, Protein 4.1g, Carbs 5.6g, Fiber 0.8g, Cholesterol 38mg, Sodium 218mg, Calcium 35mg


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    Posted On:

    July 7, 2015

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