To make the breakfast preparation even faster and easier, you can sauté the onion, red bell pepper, and garlic the night before.
3/4 pound small red potatoes (about 6)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 garlic cloves, minced
3/4 cup (3 ounces) shredded reduced-fat Swiss cheese
4 bacon slices, cooked and crumbled (drained)
1 3/4 cups egg substitute
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Place potatoes in a large saucepan, and cover with water. Bring to a boil, and cook 25 minutes or until tender. Drain; cool slightly. Cut potatoes into 1/2-inch cubes.
Preheat oven to 375°.
Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Remove from heat. Stir in potato, cheese, and bacon.
Combine egg substitute, salt, and black pepper. Spoon vegetable mixture evenly into 12 muffin cups or 6-ounce ramekins coated with cooking spray. Pour egg mixture evenly over vegetable mixture. Bake at 375° for 18 minutes or until set. Remove from muffin cups, and cool slightly.
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These were a hit for brunch. I used five eggs, lots more bacon, and diced the potatoes quite small. I baked them in a muffin tin and found that they needed a few minutes under the broiler after the original baking time.
Way Yummy! Made this for Sunday brunch this morning, using a mix of white and green onions. Halved the amount of potatoes and diced them raw, sauteeing them in a little bacon fat. Served with sliced tomatoes. It was a hit. Will serve it with mixed berries on the side next time.
Very nice! Have made this recipe in ramekins and in muffin pan and both came out perfect. I did a few things differently - I diced the raw potatoes (much smaller than 1/2" cubes) and other veggies and stir-fried all. It is a bit time consuming, but no worse than waiting for whole potatoes to cook in boiling water and then waiting for them to cool! Used reduced-fat sharp cheddar and a mixture of real eggs and Egg Beaters. Next time I want to use turkey sausage in place of the bacon; diced lean ham would be good as well. There are really a lot of possibilities with this recipe.
I made this as written with two exceptions... I sautéd the veggies with a tsp of olive oil verses cooking spray and when baking them in muffin cups I added about 4 minutes to the baking time. These were delicious and very filling. Will definitely make again - they heated up very well for breakfast the following day; however, next time I will cut the potatos a tad smaller and will try it with real eggs. The egg substitute was fine and these were still delicious but the texture was definitely not the same as would be with real eggs.
I made a double batch of these for a family experiment & also a b-day breakfast for a friend (wanted to make first before springing it on people). I baked 1/2 the night before & put the rest of the prepped ingredients in the fridge. They cooked up beautifully, both freshly mixed & the next morning. I did use real eggs & switched to extra sharp cheddar instead of swiss (no one in the house likes it) & was really pleased with the blending of flavors. This will definitely go into the holiday rotation when we have lots of family in town--although the serving size says 2 frittatas, 1 along with fruit & other breakfasty things was plenty.
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