Mini Bacon and Potato Frittatas

Mini Bacon and Potato Frittatas (Adapted from CL)

2 1/4 cups refrigerated shredded potatoes
5 center-cut bacon slices
1/2 cup finely chopped sweet onions
1 teaspoon salt, divided
1/4 teaspoon dried thyme
3 tablespoons grated fresh Parmesan cheese
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
5 large egg whites, lightly beaten
4 large eggs, lightly beaten

Preheat oven to 375

In a large skillet, add bacon and cook over medium heat until crisp. Remove slices and leave about a tablespoon of drippings in the pan. Increase heat to medium-high and add potato, onion, 1/4 teaspoon salt and thyme to the skillet. Cook until potato is lightly brown - about 8-10 minutes. Remove from heat and let cool slightly. When the bacon is cool enough to handle, crumble and set aside.

In a large bowl, whisk together cooled potato mixture, crumbled bacon, remaining 3/4 teaspoon salt, cheese, peppers, egg whites and eggs. Evenly spoon mixture into a 9" x 13" baking dish coated with nonstick spray.

Bake until set and lightly brown - about 15 minutes. Remove and set on a wire rack to cool for 5 minutes. Turn out and cut into circles or squares. Garnish with a dollop of sour cream and a parsley leaf if desired.

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