Mini Bacon & Potato Frittatas

These are the cutest little decadent frittatas I've ever see.  What's not to love?  They're packed with all of my favorites; potatoes, cheese, bacon and onions.  Then top them off with some sour cream...oh, yeah.  They just scream Becky.

Now, usually all of the things I love seem to be bad for me, but not these little babies.  They're mini, remember?  That means I can indulge in two of them for breakfast and only take in 59 calories.  Heck, I might as well have four!


Ingredients

• 2 cups baking potato, peeled and finely chopped
• 5 bacon slices
• ½ cup onion, finely chopped
• 1 tsp salt, divided
• ¼ tsp dried thyme
• ½ cup fresh chives or scallions, chopped, divided
• 2 tbsp grated parmesan cheese
• ¼ tsp freshly ground black pepper
• 7 egg whites, lightly beaten
• 3 eggs, lightly beaten
• sour cream
• cooking spray

Instructions

1. Preheat oven to 375°.
2. Cook bacon until crispy.  Remove from pan and crumble.  
3. Add the potatoes, onion, thyme and ¼ tsp salt to the bacon drippings and cook over medium high heat until potatoes are tender, appx. 8-10 minutes.  Cool. 
4. In a large bowl, combine the egg whites, eggs, bacon, remaining ¾ tsp salt, 2 tbsp chives, pepper and potato mixture.
5. Spray 36 mini muffin tins with cooking spray and spoon 1 tbsp of egg mixture into each muffin cup.  (See notes below if you don't have mini muffin tins.)  Bake for 16 minutes.  Remove from oven and place on a wire rack for 5 minutes before removing them from the tin.
6. Top each frittata with ½ tsp of sour cream and chives.

Notes

• If you don't have a mini muffin tin you can use a 13 x 9 pan, cook at 375° for 15 minutes, then cut into 36 squares.
• Can be made the day before and then reheated just before serving.  
• Can be stored in the freezer for up to one month.
• Source: Cooking Light