These cheesy bacon frittata poppers are quick, easy and oh so delicious! They're perfectly bite-sized for an on-the-go breakfast or can even be served as appetizers at your next get-together.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 12 poppers
- 6 eggs
- 1/2 cup heavy whipping cream
- 2 cups frozen diced potatoes
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 7 slices bacon
- 1/2 cup Mexican Style cheese shredded
- 1 cup onions chopped and sautéed, substitute 3 cubes of Pop & Cook Sautéed Glazed Onions
- 2 cloves garlic crushed, substitute 2 cubes of Pop & Cook Crushed Garlic
Crack eggs into a mixing bowl. Add salt and pepper and then mix vigorously.
Add heavy cream to eggs and mix.
Add shredded cheese to egg mixture and mix.
Refrigerate egg mixture.
Cook bacon in a skillet until crispy.
Once bacon is cooked, remove the bacon, leaving about 1 to 2 tbsp of bacon grease in the skillet.
Add crushed garlic to the skillet and sautée until browned.
Add diced potatoes to the skillet. Mix thoroughly with garlic and sautée until golden brown.
Once potatoes are golden brown, add sautéed onions.
Thoroughly mix onions into the potatoes until done.
Prep a mini-cupcake pan by spraying it with cooking oil. You can also use a regular cupcake pan or a skillet if you wish.
Pour the egg mixture into cupcake pan.
Spoon some potatoes into each frittata.
Sprinkle bacon and cheese on top of the egg mixture in the cupcake pan.
Bake for 15 minutes at 350°.
Serving: 1popper | Calories: 167kcal | Carbohydrates: 8g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 106mg | Sodium: 358mg | Potassium: 186mg | Vitamin A: 5.9% | Vitamin C: 4.9% | Calcium: 8% | Iron: 4.5%