Mini Bacon and Potato Frittatas

Ingredients

• 5 slices bacon uncooked ()
• 12 ounces baking potato peeled finely chopped
• 0.3 teaspoon pepper black freshly ground
• 0.3 teaspoon thyme leaves dried
• 7 large egg whites lightly beaten
• 3 large eggs lightly beaten
• 0.5 cup chives fresh divided chopped
• 2 tablespoons parmesan cheese fresh grated
• 1 teaspoon salt divided
• 6 tablespoons cup heavy whipping cream fat-free sour
• 0.5 cup onion sweet finely chopped

Equipment

• frying pan
• sauce pan
• oven
• whisk
• wire rack
• muffin liners

Directions

1. Preheat oven to 37
2. Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender.
3. Drain.
4. Cook bacon in a large nonstick skillet over medium heat until crisp.
5. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside.
6. Add potato, onion, 1/4 teaspoon salt, and thyme to drippings in pan; cook 8 minutes or until potato is lightly brown over medium-high heat.
7. Remove from heat; cool.
8. Combine the potato mixture, bacon, remaining 3/4 teaspoon salt, 2 tablespoons chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 36 mini muffin cups with cooking spray. Spoon about 1 tablespoon egg mixture into each muffin cup.
9. Bake at 375 for 16 minutes or until lightly brown. Cool 5 minutes on a wire rack.
10. Remove frittatas from muffin cups. Top each with 1/2 teaspoon sour cream and 1/2 teaspoon chives.