Mini Baked Frittata with Potatoes, Bacon, Sharp Cheddar, and Green Onions

I made this for breakfast yesterday and I absolutely loved it.  I was craving a Peasant’s Omelet and a frittata so I decided to combine the two.  It took a little more time to make because I had to pre-cook the potatoes but it was definitely worth the extra time.  I loved everything about this little frittata and I can’t wait to make it again.

Preheat the oven to 350 degrees.  Coat a mini baking dish with cooking spray.

Slice the baby potatoes then cook them in boiling water over high heat for 5-7 minutes or until fork tender.  Cook one slice of bacon until crisp in a skillet over medium heat then place on a paper towel to drain the grease; crumble.

Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste.  Place some of the potato into the mini baking dish; add a little bit of bacon, cheddar, and green onions.

Pour the egg mixture into the baking dish then place the remaining potatoes, bacon, cheddar, and green onions on top.

Place into the oven and bake for 20-25 minutes, or until a tester inserted into the center comes out clean.  Remove from the oven and serve immediately.  Enjoy.

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Mini Baked Frittata with Potatoes, Bacon, Sharp Cheddar, and Green Onions

Yield: 1

Prep Time: 5 min.

Cook Time: 30 min.

Total Time: 35 min.

Ingredients:

2 eggs
1-2 tsp milk
Sea salt and freshly cracked pepper, to taste
3-4 baby potatoes, sliced />
1 piece of bacon, crumbled
1 tbsp sharp cheddar, grated

1 green onion, diced

Directions:

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Slice the baby potatoes then cook them in boiling water over high heat for 5-7 minutes or until fork tender. Cook one slice of bacon until crisp in a skillet over medium heat then place on a paper towel to drain the grease; crumble.

Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste. Place some of the potato into the mini baking dish; add a little bit of bacon, cheddar, and green onions.

Pour the egg mixture into the baking dish then place the remaining potatoes, bacon, cheddar, and green onions on top.

Place into the oven and bake for 20-25 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.

Recipe and photo by For the Love of Cooking.net

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27 Responses to “Mini Baked Frittata with Potatoes, Bacon, Sharp Cheddar, and Green Onions”

  1. 1

    mia xara — September 27, 2012 @ 7:34 pm

    How quick and easy and yet so palate pleasing! This is re-inventing eggs!!!

    [Reply]

  2. 2

    Jen — September 27, 2012 @ 9:05 pm

    What size is your baking dish??

    [Reply]

    • Pam replied: — September 28th, 2012 @ 7:40 am

      Jen,

      They don’t have measurements on the baking dish but it holds a little over one cup of liquid. I hope this helps.

      Cheers,
      Pam

      [Reply]

  3. 3

    Chung-Ah | Damn Delicious — September 27, 2012 @ 10:11 pm

    I love making single serving frittatas!

    [Reply]

  4. 4

    Coleens Recipes — September 27, 2012 @ 11:12 pm

    This looks excellent!! Even picky picky husband will enjoy this (and that is saying something)!!

    [Reply]

  5. 5

    Carmen Rosa — September 28, 2012 @ 2:03 am

    Delicious !!!!

    [Reply]

  6. 6

    Lia — September 28, 2012 @ 2:14 am

    Dear Pam,
    Another gorgeous looking dish, and amazing combination of flavours!! It looks ultra delicious!!
    Cheers and hope you have a fantastic weekend,
    Lia.

    [Reply]

  7. 7

    Barb — September 28, 2012 @ 3:48 am

    Can this be doubled or tripled without a problem.

    [Reply]

    • Pam replied: — September 28th, 2012 @ 7:29 am

      Absolutely! Here is a large frittata recipe that you can use to help with the amount of eggs and baking time. I hope this helps.

      Cheers,
      Pam

      http://www.fortheloveofcooking.net/2011/10/brie-ham-potato-chive-and-tomato.html

      [Reply]

      • Barb replied: — September 30th, 2012 @ 10:48 am

        Thanks so much Pam. I want to make it for a brunch and also thanks for the larger recipe giving me an idea of the baking time. Love your recipes!

  8. 8

    Kim in MD — September 28, 2012 @ 4:30 am

    You are the QUEEN of baked eggs and frittatas, Pam! I have tried many of your egg recipes, and they have all been delicious. This frittata is no exception- I love everything about it! :-)

    [Reply]

  9. 9

    grace — September 28, 2012 @ 4:35 am

    great cast of characters, pam! quadrupling this would make for a great brunch dish!

    [Reply]

  10. 10

    Jenn's Food Journey — September 28, 2012 @ 5:26 am

    You always make the best breakfasts!! They look so perfect and delicious every time!! I wish we were neighbors, I would bring over coffee every morning in hopes I would catch you making something like this! :)

    [Reply]

  11. 11

    Amish Stories — September 28, 2012 @ 5:54 am

    Another great dish that seems perfect for Fall! Richard

    [Reply]

  12. 12

    pam — September 28, 2012 @ 6:52 am

    I love frittatas and never thought about making individual ones! Though now I simply must get some cute individual casserole type dishes!

    [Reply]

  13. 13

    teresa — September 28, 2012 @ 12:20 pm

    delicious as it is pretty, and i love your dish!

    [Reply]

  14. 14

    Amanda — September 28, 2012 @ 5:12 pm

    Ina Garten did a frittata like this, as well!! It makes for very good leftovers!!!

    [Reply]

  15. 15

    Blond Duck — September 28, 2012 @ 7:17 pm

    What’s a peasant’s omelet?

    [Reply]

  16. 16

    Angie@Angie's Recipes — September 29, 2012 @ 3:30 am

    This is my type of breakfast/lunch! Homey, hearty and absolutely delicious.

    [Reply]

  17. 17

    Larry — September 29, 2012 @ 5:32 am

    Pam – you make the best baked egg dishes – you’re becoming my breakfast heroine.

    [Reply]

  18. 18

    Connie — September 29, 2012 @ 7:50 am

    This looks delightful! I think I will need to try this, or at least some variation with the ingredients I have on hand.

    [Reply]

  19. 19

    Rhonda — September 29, 2012 @ 10:03 am

    Yum, perfect for Dining Alone! my husband hates eggs but I love them, this looks delicious.

    [Reply]

  20. 20

    Chris — September 29, 2012 @ 5:01 pm

    OMG is that the cutest little baker ever? Great recipe but dang that dish is an attention getter.

    [Reply]

  21. 21

    Peggy Recker — September 30, 2012 @ 1:46 pm

    WOW this sounds delicious!

    [Reply]

  22. 22

    Katie C. — October 1, 2012 @ 5:31 am

    There’s a similar recipe on the the Eating Well web site. I have two suggestions. 1) you can microwave the potato to cook it and 2) I tend to throw in leftover (in my house, there never are a lot) cooked veggies from the night before. Ok, I lied, three suggestions: I also use egg beaters since I have high cholesterol but I love eggs.

    [Reply]

  23. 23

    albertocook — October 2, 2012 @ 3:53 pm

    I think this very delicious, I can not wait to try

    [Reply]

  24. 24

    Shirley B — November 15, 2012 @ 11:26 am

    Made this dish much larger scale and was delicious, used ham instead of bacon, as I did not have any bacon at the time, will be making again loved it and really love your site. thanks for sharing

    [Reply]

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