Mini Bacon and Potato Frittatas

Recipe by Cooking light

• Ready In: 25 mins
• Serves: 36

Ingredients

• 2  cups  finely chopped peeled baking potatoes (about 12 ounces)
• 5  bacon, slices (uncooked)
• 1⁄2 cup  finely chopped sweet onion
• 1  teaspoon salt, divided
• 1⁄4 teaspoon dried thyme
• 1⁄2 cup  chopped fresh chives, divided
• 2  tablespoons  grated fresh parmesan cheese
• 1⁄4 teaspoon fresh ground black pepper
• 7  large  egg whites, lightly beaten
• 3  large eggs, lightly beaten
•  cooking spray
• 6  tablespoons nonfat sour cream

Directions

1. Preheat oven to 375°.
2. Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain.
3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. 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. Remove from heat; cool.
4. 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. Bake at 375° for 16 minutes or until lightly brown. Cool 5 minutes on a wire rack. Remove frittatas from muffin cups. Top each with 1/2 teaspoon sour cream and 1/2 teaspoon chives.