Mini Bacon and Potato Frittatas | Dorothy Lane Market

Mini Bacon and Potato Frittatas

PREP TIME 15 mins
COOK TIME 35 mins
SERVINGS 18
Chef Carrie Walters
  • POSTED Sep 17th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 cups peeled baking potato, finely chopped
  • 5 slices DLM Uncured Bacon, uncooked
  • ½ cup sweet onion, finely chopped
  • 1 tsp sea salt, divided
  • ½ tsp dried thyme
  • ½ cup chopped fresh chives, divided
  • 2 Tbsp fresh Parmigiano-Reggiano, grated
  • ¼ tsp freshly ground black pepper
  • 7 large egg whites, lightly beaten
  • 3 large eggs, lightly beaten
  • 6 Tbsp sour cream

INSTRUCTIONS

1
Preheat oven to 375°F.
2
Place potato in a medium saucepan, cover with water, and 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.
4
Remove bacon from pan, reserving 2 tsp drippings in pan. Crumble bacon; set aside.
5
Add potato, onion, ¼ tsp sea salt, and thyme to drippings in pan; cook over medium-high heat for 8 minutes or until potato is lightly brown. Remove from heat; cool.
6
Combine the potato mixture, bacon, remaining ¾ tsp sea salt, 2 Tbsp chives, parmesan, pepper, egg whites, and eggs, stirring well with a whisk.
7
Coat 36 mini muffin cups with cooking spray.
8
Spoon about 1 Tbsp egg mixture into each muffin cup.
9
Bake at 375°F for 16 minutes or until lightly brown.
10
Cool 5 minutes on a wire rack. Remove frittatas from muffin cups.
11
Top each with ½ tsp sour cream and ½ tsp chives.

Reviews

Average Rating:

Write a Review

Mini Bacon and Potato Frittatas

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 35 mins
SERVINGS 18

INGREDIENTS

  • 2 cups peeled baking potato, finely chopped
  • 5 slices DLM Uncured Bacon, uncooked
  • ½ cup sweet onion, finely chopped
  • 1 tsp sea salt, divided
  • ½ tsp dried thyme
  • ½ cup chopped fresh chives, divided
  • 2 Tbsp fresh Parmigiano-Reggiano, grated
  • ¼ tsp freshly ground black pepper
  • 7 large egg whites, lightly beaten
  • 3 large eggs, lightly beaten
  • 6 Tbsp sour cream

INSTRUCTIONS

1
Preheat oven to 375°F.
2
Place potato in a medium saucepan, cover with water, and 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.
4
Remove bacon from pan, reserving 2 tsp drippings in pan. Crumble bacon; set aside.
5
Add potato, onion, ¼ tsp sea salt, and thyme to drippings in pan; cook over medium-high heat for 8 minutes or until potato is lightly brown. Remove from heat; cool.
6
Combine the potato mixture, bacon, remaining ¾ tsp sea salt, 2 Tbsp chives, parmesan, pepper, egg whites, and eggs, stirring well with a whisk.
7
Coat 36 mini muffin cups with cooking spray.
8
Spoon about 1 Tbsp egg mixture into each muffin cup.
9
Bake at 375°F for 16 minutes or until lightly brown.
10
Cool 5 minutes on a wire rack. Remove frittatas from muffin cups.
11
Top each with ½ tsp sour cream and ½ tsp chives.

© 2024 Dorothy Lane Market | Terms and Conditions