Becky Luigart-Stayner
6 servings (serving size: 2 frittatas)

To make the breakfast preparation even faster and easier, you can sauté the onion, red bell pepper, and garlic the night before.

How to Make It

Step 1

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.

Step 2

Preheat oven to 375°.

Step 3

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.

Step 4

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

London1's Review

November 22, 2009
Served these for Sunday bruch. I microwaved the potatoes to speed things up a bit. Also added mushrooms. I put the sauteed ingredients in the muffin tins, added shredded mozzarella and then poured the egg substitute right on top of each individual fritatta. Had hot sauce on the side. These were a definite make again.

AnnKil's Review

December 15, 2011

stacylynn's Review

October 25, 2011
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.

lrgg82's Review

February 01, 2010
These sounded better than they were. This recipe was too time-consuming for breakfast for my hungry family. These turned out edible, but I would not make again.

bobsclock's Review

November 03, 2011
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.

ldsfloyd's Review

May 10, 2012

Funcook21's Review

April 04, 2010
I made this for Easter this year and it was great. I used frozen small potato hashbrowns and warmed them up in a pan. I chopped the onion and peppers the night before so it made cooking time faster. I also used extra sharp cheddar cheese, added some garlic powder as well, which made it more flavorful. I baked them in ramekins so they were great portions.

NewMommily's Review

January 09, 2011
It was a great success, but I changed it a little bit; added more bacon and used real eggs. Yum! My gluten free hubby loved it!

ImaginaryBee's Review

June 28, 2012
We didn't Like this Recipe, mainly Because, I Just don't think we are a fan of the Baked Egg. I Think those who Enjoy that sort of egg will really like this Recipe, But for us it was a no go. lol

jppt441's Review

July 30, 2011
Absolutely delicious. I followed other reviews and added more bacon, cheese and used real eggs. I will definitely make again. All the family loved them. Hubby felt the day afters tasted better since the flavors married more. Next time in making, I will saute the onions, garlic & red pepper the night before. I didn't have enough swiss cheese but added some sharp cheddar to the swiss cheese. I plan on using this recipe for holiday brunches with the family.