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Breakfast Potato Frittata



Ingredients:
30-45   frozen shredded potato nuggets
2   ounces cream cheese, softened
2   tablespoons sour cream
2   tablespoons milk
5   eggs
1/2   red or green bell pepper, diced
1/3   cup red onion, diced
5   strips bacon, cooked, drained and crumbled
1/2   cup (2 ounces) shredded cheddar cheese
1/4   cup thinly sliced green onion tops (optional)
Directions:
  1. Preheat oven to 425°F. Arrange potato nuggets in a single layer on Medium Bar Pan. Bake 15-17 minutes or until crisp; remove from oven. Reduce oven temperature to 350°F.
  2. Whisk together cream cheese, sour cream and milk in medium bowl; add eggs and whisk until smooth. Place bacon, onion and bell pepper over bottom of Torte Pan; top with potato nuggets and cheese. Pour egg mixture evenly on top.
  3. Bake 18-22 minutes or until egg mixture is set but still moist. Remove from oven and invert frittata onto serving plate. Sprinkle with green onions, if desired. Serve immediately.

Yield: 8 servings

Nutrients per serving: Calories 180, Total Fat 13 g, Saturated Fat 6, Cholesterol 155 mg, Carbohydrate 10 g, Protein 8 g, Sodium 320 mg, Fiber less than 1 g