These cheesy bacon and potato 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.
2clovesgarlic crushed, substitute 2 cubes of Pop & Cook Crushed Garlic
2cupsfrozen diced potatoes
1cuponions chopped, substitute 3 cubes of Pop & Cook Sautéed Glazed Onions
¼cupMexican Style cheeseshredded
Preheat oven to 350° F
make the Egg Mixture
Crack eggs into a mixing bowl. Add salt and pepper and mix vigorously. Add heavy cream to the eggs and mix. Add the ½ a cup of shredded cheese to the egg mixture and mix.
Refrigerate the egg mixture.
prepare the Toppings
Cook the bacon in a skillet until crispy. Once the bacon is done, remove it from the skillet and set aside. Leave about 1 to 2 tbsp of bacon grease in the skillet.
If not using Pop & Cook: Add the onions to the skillet and sauté until soft and translucent. Add the crushed garlic to the skillet, mix into the onions, and sauté for another minute. Add the diced potatoes to the skillet and mix thoroughly with the onion and garlic and sauté, tossing periodically, until golden brown. Remove from heat.
If using Pop & Cook: Add the Pop & Cook Crushed Garlic to the skillet and sauté for a minute or until it is fully thawed and has just started to brown. Add the diced potatoes to the skillet and mix thoroughly with the garlic and sauté, tossing periodically, until golden brown. Add the Pop & Cook Sautéed Glazed Onions to the skillet and allow them to thaw and then mix into the potatoes. Remove from heat.
prepare the Frittata Poppers
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.
Remove the egg mixture from the refrigerator and pour into the cupcake pan. Spoon some potatoes into each frittata. Sprinkle the bacon and the ¼ cup of cheese on top of the egg mixture in the cupcake pan.