Individual Potato-Bacon Frittatas

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.

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

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.

My family enjoyed this. I used hash browns instead of the red potatoes, and real eggs. Next time I make this I will double up on the bacon and sprinkle the cheese on the top of the mixture.

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.

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.

I substituted baking potato and cheddar cheese, and in place of the egg substitute I used 5 eggs and added milk to make up 1 3/4 cups (I think I might use 6 next time to make it richer and have one egg per dish). I cooked all the vegetables and added the salt and pepper to the mix the night before, and had my eggs mixed up in a pyrex, so all I had to do in the morning was fill the ramekins while the oven preheated. I did find that they took longer to cook (at least with my modifications), 23-25 min. You could add anything to these and it would be great.

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!

I completely agree with you chef robert! whats wrong with real eggs? Another thing is substituting potatoes with frozen hashbrowns. Not that i have anything against them, but if you read the ingrediants they have gluten in them. Which my girlfriend cannot eat. Great recipe though!!

I FAMILY'S LOVE COOED*!* MAKE'S AGAIN AND AGAIN !*! THANKS SO VERY MUCH *!* I'LL MAKE IT DESSERT; VERY DIVERSITY *!* I CAN SEE FROM THE OTHER RECIPE'S, THAT I CAN MAKE IT OVER AND OVER AGAIN *!* THANKS SO VERY MUCH*!* I THANKS YOU ALL AGAIN *!* FROM REBECCA BARCLAY in TUCSON, AZ*!* THANKS SO VERY MUCH, AGAIN*!*

What happened to real eggs? In cooking I have never used manufactured egg substituted make believe eggs. Somehow the gurus of make believe cooking and health has convinced the unacknowledged that whole real food is not good for you and you should buy their poor intimation stuff made of chemicals the body cannot use.

I have been making this recipe for a couple years now, because it is so versatile, so quick and so easy. I cook the bacon, dice the potatoes, and put both on to cook while I prepare the other veggies. The best thing about this recipe is that you can throw any combination of vegetables of cheese and it still comes out great. I have used roasted red peppers, leftover broccoli, whatever I have - and you can use Simply Potatoes or the garden veggie Egg Beaters, or spinach and feta - all kinds of variations. I serve it with sour cream and salsa. My niece and nephew love them, as does everyone else I have made it for. The serving size is manageable and you can prepare the vegetables the night before and make it the next morning.

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.

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.

After reading other reviews, I have determined that more short cuts are necessary for this. I haven't made it yet, but when I do I will use the O'Brien style frozen hash browns and cook them for a couple of minutes in the microwave before putting in the cups. The onion and peppers are already to go and will save having to chop it all up. Will also take previous review advice and use a more flavorful cheese. Will be making this soon.

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.

Another option for those who think this is too time consuming. You could microwave mini cubed potatoes or substitute hash browns. For more flavor add some garlic powder. You have to use your imagination when looking at a recipe and go for it. You may be quite surprised