Individual Potato-Bacon Frittatas

Individual Potato-Bacon Frittatas(Adapted from CL)

3/4 pound red potatoes, halved
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 garlic cloves, minced
3/4 cup shredded sharp white cheddar
6 center-cut bacon slices, cooked and crumbled
3 large eggs
1 cup egg substitute
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

Place potatoes in a large saucepan, and cover with water. Bring to a boil, and cook 15-20 minutes or until tender. Drain and cool until you can easily cut them. Cut potatoes into small 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 eggs, egg substitute, salt, cayenne and black pepper. Spoon vegetable mixture evenly into 12 muffin cups coated with cooking spray. Pour egg mixture evenly over vegetable mixture. Bake for 18 minutes or until set. Let cool for 2 minutes and then remove from the muffin tins and enjoy!