Healthy Mini Meals Your Kids Will Love: Mini Bacon and Potato Frittatas
Eat with your hands and trade the requisite bowl of breakfast cereal for a mini frittata. Each tasty bite is packed with morning favorites like eggs, bacon, and potatoes to provide protein and fiber to keep your kids focused and alert throughout the day. Plus, the frittatas can be made ahead and warmed quickly in the microwave for those mornings when everyone is in a rush. Serve with sliced melon and milk for a well balanced morning meal.
Parents, top the frittatas with a dollop of sour cream and a sprinkle of chives for a fancy fork-free appetizer.
Yield: 18 servings (serving size: 2 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.
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.