Bacon, potato, and cheese mini frittatas are one of my all-time favorite breakfast treats. These savory, fluffy “egg muffins” are the perfect way to start the day, and they’re so easy to make! Just mix up the eggs, bacon, cheese, and potatoes, pour the mixture into muffin cups, and bake. Voila, a delicious and filling breakfast that you can take on-the-go!
Bacon, Potato, and Cheese Mini Frittatas
Ingredients:
- 8 large eggs
- 1/4 cup milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cooked bacon, crumbled
- 1/2 cup shredded cheddar cheese
- 1 cup diced cooked potato
Directions:
- Preheat your oven to 375°F.
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper.
- Stir in the crumbled bacon, shredded cheese, and diced potatoes.
- Spray a 12-cup muffin tin with cooking spray.
- Pour the egg mixture into the muffin cups, filling each cup about 2/3 full.
- Bake for 25-30 minutes, or until the frittatas are puffed up and golden brown.
- Let cool for a few minutes before removing from the muffin tin.
These mini frittatas are not only delicious, but they’re also a great way to use up leftover cooked bacon and potatoes. You can customize them to your liking by adding your favorite herbs and spices, or by substituting other vegetables for the potatoes. They’re also a great meal prep option, as you can make a batch ahead of time and refrigerate or freeze them for later.
Bacon, Egg, and Potato Breakfast Skillet
If you’re looking for a more substantial breakfast option, this bacon, egg, and potato breakfast skillet is sure to hit the spot. This hearty dish is loaded with crispy bacon, tender potatoes, and perfectly cooked eggs, all cooked together in a cast iron skillet. It’s a great way to feed a crowd, and it’s perfect for a lazy weekend morning when you have a little extra time to spend in the kitchen.
Ingredients:
- 8 slices of bacon
- 4-5 medium-sized potatoes, peeled and diced
- 1 medium onion, diced
- 1 bell pepper, diced
- 4 cloves of garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 6 eggs
- Salt and pepper to taste
Directions:
- In a large cast iron skillet, cook the bacon until crisp.
- Remove the bacon from the skillet and set aside.
- Add the diced potatoes to the skillet and cook over medium heat, stirring occasionally, until golden and crispy, about 10-12 minutes.
- Add the diced onion and bell pepper to the skillet, and cook until softened, about 5 minutes.
- Add the minced garlic, paprika, onion powder, garlic powder, thyme, oregano, and cayenne pepper to the skillet, stirring to coat the potatoes and vegetables.
- Make 6 wells in the potato mixture, and crack an egg into each well.
- Season the eggs with salt and pepper to taste.
- Cover the skillet with a lid or aluminum foil, and cook over medium-low heat until the eggs are set to your liking, about 6-8 minutes.
- Crumble the cooked bacon over the top of the skillet, and serve hot.
This breakfast skillet is a one-pan wonder that’s perfect for sharing with friends and family. You can customize it by adding your favorite vegetables or herbs, or by using different types of cheese. It’s also a great option for dinner, as it’s hearty enough to satisfy even the biggest appetites. Give it a try, and I’m sure you’ll be hooked!
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