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    You are in: Home / Recipes / Individual Potato-Bacon Frittatas Recipe
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    Individual Potato-Bacon Frittatas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Manami's Note:

    To make this breakfast preparation even faster and easier, saute the onion, bell pepper and garlic the night before. This makes a very nice presentation for a brunch or even a luncheon! A little time consuming but it is worth the effort. This recipe is courtesy of Pamela Redmond Satran, a novelist and free lance recipe developer based in Birmingham, Al.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place potatoes in a large saucepan and cover with water and bring to a boil.
    2. 2
      Cook for 25 minutes or till tender.
    3. 3
      Drain; cool slightly.
    4. 4
      Cut potatoes into 1/2" cubes.
    5. 5
      Preheat oven to 375°F.
    6. 6
      Heat a medium nonstick skillet over medium heat.
    7. 7
      Coat pan with cooking spray.
    8. 8
      Add onion, bell pepper and garlic and saute 5 minutes or until tender.
    9. 9
      Remove from heat.
    10. 10
      Stir in potato, cheese and bacon.
    11. 11
      Combine egg substitue, salt and black pepper.
    12. 12
      Spoon vegetable mixture evenly over 12 muffin cups or 6-oz ramekins coated with cooking spray.
    13. 13
      Pour egg mixture evenly over vegetable mixture.
    14. 14
      Bake for 18 minutes or until set.
    15. 15
      Remove from muffin cups and sprinkle with paprika and chopped chives.

    Ratings & Reviews:

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    Nutritional Facts for Individual Potato-Bacon Frittatas

    Serving Size: 1 (138 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 185.3
     
    Calories from Fat 91
    49%
    Total Fat 10.1 g
    15%
    Saturated Fat 3.3 g
    16%
    Cholesterol 16.7 mg
    5%
    Sodium 397.2 mg
    16%
    Total Carbohydrate 6.9 g
    2%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.9 g
    7%
    Protein 15.9 g
    31%

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