3 September 2014

Mini Potato and Bacon Frittatas for the Virtual Supper Club

Mini Bacon and Potato Frittatas

Welcome back to this months Cooking Light Virtual Supper Club where we continue our celebration of delicious food on the "lighter" side. We always appreciate you joining us for this event where we get together on the first Wednesday of every month to create a delicious meal from appetizers to dessert with a theme in mind. Ultimately our love of food, blogging and our commitment to a health conscious lifestyle is what has brought these ladies and one gent from Canada and the United States ( joining east and west and north and south) together.
Moving on to its 5th year this is a team effort where we continue to share a love for healthy eating and living. The faces may have changed since our groups birth in 2009 but we have always had a love for Cooking Light magazine with its emphasis on healthy eating and living. We look forward each month to strengthening our bonds, and enjoying each others company virtually. The party goes on for days!!

This months theme "Let's Do Brunch" was chosen by our very own Shelby of The Lives and Loves of Grumpy's Honeybunch. I think a leisurely brunch is a great way to get together. Let's see what the group has brought to the table.

Shelby of The Lives and Loves of Grumpy's Honeybunch brings along the piece de resistance Turkey Sausage, Swiss Cheese and Tomato Strata.
I brought along some delicious Mini Bacon and Potato Frittatas. I need to source more protein recipes for breakfast or brunch in my life.  I do not enjoy eggs but love frittatas and quiche..go figure. 
Susan of The Spice Garden finishes us off with sweet goodness with Monkey Bread.
Sarah of All Our Fingers in the Pie had the Wild Card and has us longing for DutchBaby Pancakes.

Now on to the recipe…
**Mini Bacon and Potato Frittatas**

2 cups finely chopped peeled baking potato (about 12 ounces)
5 bacon slices (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 freshly ground black pepper
7 large egg whites, lightly beaten
3 large eggs, lightly beaten
Cooking spray
6 tablespoons fat-free sour cream

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.

Note: Prepare the frittatas a day ahead, chill, and reheat them just before serving. You can also freeze them for up to a month. Run a sharp knife around the edges of the muffin cups to loosen them from the pans. If you don't have a mini-muffin pan, you can cook the frittata in a 13 x 9-inch pan at 375° for 15 minutes and cut into 36 squares.

(Note: My muffin tins were larger and therefore the baking time was adjusted accordingly for 20 -25 minutes).

David Bonom, Cooking Light

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips


  1. Lovely individual frittatas! Perfect party food.



  2. These are a welcome addition to my "brunch" file. The fact that they can be made ahead and reheated is a bonus.


  3. Val, how fabulous! Going to save this for Super Bowl snacks!

  4. Aren't these individual frittatas adorable and I love the sour cream and chives topping.

  5. Mmm this is SUCH a good brunch item!!


  6. Mini frittatas? Love the idea! And bacon and potato combine so well in frittatas. Good stuff -- thanks so much.

  7. These are so darn cute, Val. :-) I'd like them very much indeed. :-)

  8. These look so good. I am starving Val:). Great pic, also the zucchini cupcakes, gorgeous images Val.

  9. Amazing how elegant a frittata becomes when you make it individual sizes! Gorgeous and delicious. Am so making these:)

  10. This is an ideal brunch dish, Val. Individual servings are perfect and so easy to serve.

  11. I will be doing this (sans potato) this weekend. It's perfect! Love that you can reheat them easily and even freeze them. Wonderful low-carb savory!

  12. Perfect brunch bites! These look delicious, I'm definitely making them.

  13. I think I'm going to have to have a brunch, just so i can make these! Love them!

  14. I love these Val look delicious!

  15. YUM. I think you made a good dcision when you left out the frozen hash brown bits! ICK

  16. Lovely dish! Great idea for breakfast! :)

  17. Your frittatas look wonderful. And the flavours couldn't be better!

  18. Oh Val! I know you're trying to hang on to summer, but we in Florida would give anything for a cool day. :)

  19. I have to make these! Not only do they look and sound absolutely scrumptious but they are from my friend and adopted big brother David Bonom! Yay!


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