Bacon Potato Frittata

Bacon Potato Frittata

Yield: Makes 18 to 20


  • 1 cup baking potato (1 large potato), peeled and shredded
  • 1/4 cup sweet onion, finely chopped
  • 3 pre-cooked bacon slices, crumbled
  • 1 tsp. olive oil
  • 1/2 tsp. salt, divided
  • ⅛ tsp. dried thyme
  • 1/4 cup fresh chives, chopped, divided
  • 1 Tbsp. Parmesan cheese, grated
  • ⅛ tsp. pepper
  • 3 egg whites, lightly beaten
  • 2 eggs, lightly beaten
  • 3 Tbsp. sour cream


Preheat oven to 375 degrees. Coat mini-muffin pan with cooking spray.

Place shredded potato in microwave-safe bowl and cook on HIGH for 1 minute.

Saute potato and onion in olive oil for about 8 minutes until potato is lightly browned. Remove from heat and add 1/4 tsp. salt and thyme. Allow to cool.

Combine the potato mixture, bacon, remaining 1/4 tsp. salt, 1 Tbsp. chives, cheese, pepper, egg whites, and eggs, stirring well.

Spoon about 1 Tbsp. of mixture into each muffin cup.

Bake for 16 minutes or until lightly brown. Cool 5 minutes on wire rack. Remove frittatas from muffin tin. Using pastry bag, top each with 1/4 tsp. sour cream and sprinkle with 1/4 tsp. chives.


Equipment needed: Measuring cups and spoons Saucepan , Saute pan, Bowl, Mini-muffin tin, Knife, Vegetable peeler, Whisk, Cooking spray and Pastry bag.

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