Best 2 Mini Bacon And Potato Frittatas Recipes

Indulge in a delightful culinary journey with our Mini Bacon and Potato Frittata recipes, a symphony of flavors that will tantalize your taste buds. These frittatas are not just any ordinary dish; they are bite-sized bundles of savory goodness, perfect for brunch, lunch, or as an appetizer. With three unique variations, there's a flavor profile for every palate. The Classic Mini Bacon and Potato Frittata is a timeless combination of crispy bacon, tender potatoes, and fluffy eggs, while the Mini Bacon, Potato, and Spinach Frittata adds a vibrant green hue and a touch of earthy flavor. For those who love a spicy kick, the Mini Bacon, Potato, and Pepper Jack Cheese Frittata is sure to satisfy, with its zesty pepper jack cheese and a sprinkle of cayenne pepper. Each recipe is meticulously crafted to ensure perfect texture and taste. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO & BACON FRITTATA

Potato & Bacon Frittata image

This filling frittata is so versatile. You can serve it with pesto or fresh salsa, and it's tasty with almost any type of cheese. -Mariela Petroski, Helena, Montana

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

10 large eggs
1/4 cup minced fresh parsley
3 tablespoons 2% milk
1/4 teaspoon salt
1/8 teaspoon pepper
8 bacon strips, chopped
2 medium potatoes, peeled and thinly sliced
2 green onions, finely chopped
4 fresh sage leaves, thinly sliced
1 cup shredded pepper Jack cheese
2 plum tomatoes, sliced

Steps:

Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp. , Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.

Nutrition Facts : Calories 287 calories, Fat 21g fat (8g saturated fat), Cholesterol 295mg cholesterol, Sodium 441mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

MINI BACON AND POTATO FRITTATAS

Mini Bacon and Potato Frittatas image

Make and share this Mini Bacon and Potato Frittatas recipe from Food.com.

Provided by dicentra

Categories < 60 Mins

Time 35m

Yield 18 serving(s)

Number Of Ingredients 12

Ingredients

2 cups finely chopped peeled baking potatoes (about 12 ounces)
5 slices bacon (uncooked)
1/2 cup finely chopped sweet onion
1 teaspoon salt, divided
1/4 teaspoon dried thyme
1/2 cup chopped fresh chives, divided
2 tablespoons grated fresh parmesan cheese
1/4 teaspoon fresh ground black pepper
7 large egg whites, lightly beaten
3 large eggs, lightly beaten
cooking spray
6 tablespoons nonfat sour cream

Steps:

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 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.
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° 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.

Nutrition Facts : Calories 73, Fat 4, SaturatedFat 1.4, Cholesterol 40.6, Sodium 229.8, Carbohydrate 5.1, Fiber 0.4, Sugar 0.9, Protein 4.1

Tips:

Use small potatoes: This will help them cook evenly and prevent them from becoming too mushy.
Use a non-stick skillet: This will help prevent the frittatas from sticking and make them easier to flip.
Cook the frittatas over medium heat: This will help them cook evenly without burning.
Flip the frittatas halfway through cooking: This will ensure that they cook evenly on both sides.
Use a toothpick to check if the frittatas are done: Insert the toothpick into the center of a frittata. If it comes out clean, the frittata is done.
Serve the frittatas immediately: They are best enjoyed hot and fresh out of the oven.

Conclusion:

Mini bacon and potato frittatas are a delicious and easy-to-make breakfast or brunch dish. They are perfect for a crowd, as they can be made ahead of time and reheated. They are also a great way to use up leftover potatoes and bacon. With their combination of crispy bacon, tender potatoes, and fluffy eggs, these frittatas are sure to be a hit with everyone who tries them.