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Bacon, Potato, & Cheese Mini Frittatas (Egg Muffins)

Savory Bacon, Potato, & Cheese Mini Frittatas feature fluffy eggs loaded with crispy diced bacon, hash browns, and grated cheddar and baked in muffin pans for a filling and protein-packed breakfast or brunch!

Bacon, Potato, & Cheese Mini Frittatas ~ savory, fluffy "egg muffins" loaded with crispy diced bacon, hash browns, and grated cheddar and baked in muffin pans for a filling and protein-packed breakfast or brunch! | FiveHeartHome.com

A few weeks ago I found myself the happy recipient of two dozen gorgeous, farm-fresh eggs. I knew that I didn’t want to simply add them to random baked goods…rather, I wanted them to star in a new and special recipe. So — since the natives had been grumbling about the same ol’ breakfast offerings around here lately — I decided to turn my bounty of eggs into cute, individually portioned Bacon, Potato, & Cheese Mini Frittatas!

Bacon, Potato, & Cheese Mini Frittatas ~ savory, fluffy "egg muffins" loaded with crispy diced bacon, hash browns, and grated cheddar and baked in muffin pans for a filling and protein-packed breakfast or brunch! | FiveHeartHome.com

That being said, if I wanted my 3-year-old to try — much less actually eat — them, I knew I needed to come up with a less foreign-sounding moniker than frittatas. So seeing as how she already likes bacon, cheese, and potatoes (the latter in one form only, mind you), I decided to conveniently omit mention of the primary ingredient and tell her that these little babies were called Bacon French Fry Muffins. And it worked…she loved them! Hey, sometimes outwitting a picky eater is a matter of semantics. ­čśë

Bacon, Potato, & Cheese Mini Frittatas ~ savory, fluffy "egg muffins" loaded with crispy diced bacon, hash browns, and grated cheddar and baked in muffin pans for a filling and protein-packed breakfast or brunch! | FiveHeartHome.com

This recipe doesn’t actually contain French fries, of course. But it does rely on a shortcut of frozen hash browns for the potato component. I bought a bag of organic hash browns with no weird ingredients or icky additives, thereby saving me the step of peeling and shredded whole potatoes, but you could certainly go the potato route if you have a little extra time and muscle.

Bacon, Potato, & Cheese Mini Frittatas ~ savory, fluffy "egg muffins" loaded with crispy diced bacon, hash browns, and grated cheddar and baked in muffin pans for a filling and protein-packed breakfast or brunch! | FiveHeartHome.com

As for the bacon, any time I make a recipe that calls for just a few strips, I cook the whole package and then freeze the unused pieces for use in a later recipe (and yes, I have to freeze them immediately before I accidentally scarf them all down). When I went to make these mini frittatas, I discovered that I already had a baggie of 8 slices of cooked bacon already in the freezer…score! So I thawed them and chopped them and saved myself some additional time there as well.

I really wanted to add a finely minced jalape├▒o to lend a bit of spice to my Bacon, Potato, & Cheese Mini Frittatas, but I knew the kids probably wouldn’t go for little green bits in their breakfast so I abstained. Next time. But feel free to include jalape├▒o if you want to add some ol├ę to your eggs!

Bacon, Potato, & Cheese Mini Frittatas ~ savory, fluffy "egg muffins" loaded with crispy diced bacon, hash browns, and grated cheddar and baked in muffin pans for a filling and protein-packed breakfast or brunch! | FiveHeartHome.com

All in all, I was so happy with how these turned out…easy to make with a big punch of flavor in a convenient-to-eat (and quick-to-reheat) little package. Everyone in the family loved them as well, which made these little “egg muffins” the biggest success of all. In fact, I can see this recipe going into our regular breakfast rotation once school starts back up, sending off the kids’ tummies filled with enough protein to stick with them until lunchtime. These would also make a great breakfast-for-dinner. Yep…Bacon French Fry Muffins for the win! ­čśë

Bacon, Potato, & Cheese Mini Frittatas ~ savory, fluffy "egg muffins" loaded with crispy diced bacon, hash browns, and grated cheddar and baked in muffin pans for a filling and protein-packed breakfast or brunch! | FiveHeartHome.com

Bacon, Potato, & Cheese Mini Frittatas (Egg Muffins)

Yield: 12 mini frittatas

Bacon, Potato, & Cheese Mini Frittatas (Egg Muffins)

Savory Bacon, Potato, & Cheese Mini Frittatas feature fluffy eggs loaded with crispy diced bacon, hash browns, and grated cheddar and baked in muffin pans for a filling and protein-packed breakfast or brunch!

Ingredients

  • 8 large eggs
  • 1 tablespoon milk
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 (16-ounce) bag frozen (all-natural) hash brown potatoes, thawed
  • 8 slices bacon, cooked until crisp & finely chopped (for 3/4 cup)
  • 1 1/2 cups (6 ounces) freshly grated sharp cheddar cheese
  • 1 fresh jalape├▒o (seeds & membranes removed), finely minced, optional
  • 1/4 cup freshly grated Parmesan cheese, optional

Instructions

  1. Adjust rack to center position of oven. Preheat oven to 400┬░F. Generously grease a 12-cup muffin pan with softened butter or spray with non-stick cooking spray.
  2. In a large bowl, whisk together eggs, milk, salt, and pepper until well-combined. Pour thawed hash browns into a large colander or sieve and press down with the back of spoon to squeeze out all of the water; add the drained potatoes to the egg mixture along with the bacon, cheddar, and jalape├▒o (if using). Stir well.
  3. Evenly divide the egg mixture between the 12 greased muffin cups, ensuring that there is an equal amount of filling-to-egg ratio in each cup. Sprinkle a teaspoon of grated Parmesan on top of each muffin (if using).
  4. Bake for 20 to 25 minutes or until the muffins are puffy and light golden brown. Remove pan to a wire rack and run a thin knife or spatula around each mini frittata to loosen. Allow to cool for 5 minutes, then run knife around the edges again and carefully remove frittatas from pan. Serve warm or at room temperature.

Notes

My mini frittatas did not overflow while they were baking but they were very full. Therefore, in case your muffin cups are slightly smaller than mine, I recommend placing the muffin pan on a foil-lined baking sheet the first time you make this recipe, to prevent a mess in the bottom of your oven just in case of overflow.

If your hash browns are heavily seasoned or contain a lot of sodium, you may want to use less salt the first time you make this recipe.

If you decide to use fresh shredded potatoes instead of a 16-ounce bag of frozen hash browns, you'll need about 3 cups total of shredded potatoes. Shred peeled potatoes into a bowl of cold water (to remove excess starch) and then drain well to remove all liquid. You also may need to add extra salt to this recipe if using freshly shredded potatoes.

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Easy Freezer Breakfast Sandwiches ~ cheesy scrambled eggs with ham are sandwiched inside of flaky biscuits in these make-ahead sandwiches, perfect for busy mornings and breakfast on-the-go! | FiveHeartHome.com

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Breakfast Enchiladas ~ stuffed with sausage, eggs, and cheese, then topped with homemade red enchilada sauce, more cheese, and all of your favorite enchilada garnishes, these are even better than breakfast tacos! | FiveHeartHome.com

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Avocado Egg Salad ~ avocado toast meets classic egg salad, lightened up with yogurt and studded with creamy chunks of avocado throughout...a perfect topping for sandwiches, crackers, or salads and a fantastic way to use up leftover hard-boiled eggs! | FiveHeartHome.com

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And see all of our PRINTABLES <<< here!

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Comments

  1. Hi!
    Do you think these would freeze well, and if yes how would you reheat them?
    Thanks a bunchÔś║

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Emily! I think these could definitely be frozen and reheated…I haven’t personallly tried doing so yet, but I previously shared a recipe for Freezer Breakfast Sandwiches (with a similar egg filling) that freeze beautifully. Once cool, I would individually wrap these frittatas in plastic wrap and then store them in an air-tight, freezer-safe plastic bag or container. Reheating in the microwave would probably be the easiest. Remove the plastic wrap from one or two mini frittatas, place them on a plate, and cover with a paper towel. Microwave for 1 to 2 minutes (depending on the strength of your microwave) or until heated through. If you choose to thaw them overnight in the refrigerator first, they’ll probably only need to be microwaved for 45 seconds to 1 minute. Hope that helps and have a great weekend!

  2. YUMMM! You are a wise mommy to come up with a name that will get your youngster to enjoy these lovely creations. ;-} Thanks so much for sharing with us at Weekend Potluck.

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