Frittata Poppers ready to serve.
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5 from 1 vote

Frittata Poppers

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
Course: Appetizer, Breakfast, Brunch
Cuisine: American
Category: Quiches, Souffles & Frittatas
Cooking Method: Bake
Difficulty: Not Too Tricky
Development Status: Finished
Servings: 12 poppers
Calories: 167kcal
Author: Valerie Cooper


  • 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%