Mushroom and Canadian bacon frittatas
1
Points® value
Total Time
1 hr 13 min
Prep
25 min
Cook
45 min
Serves
12
Difficulty
Easy
These muffin-sized frittatas are hearty and satisfying, ideal to make ahead for grab-and-go breakfasts as well as more leisurely weekend meals. They have a layer of hash browns as the base, followed by a fluffy, herbed egg layer filled with bacon and mushrooms that’s then topped with tangy goat cheese. The skim milk in the egg mixture helps keep the frittatas light and fluffy. We’ve used white button mushrooms, but you could substitute richer flavored cremini mushrooms or chopped portobellos, if you like. These frittatas can be stored in the refrigerator for up to three days and reheated as needed.
Ingredients
Cooking spray
3 spray(s)
Uncooked Canadian bacon
2 oz, cut into 1/2-inch pieces
Frozen shredded hash brown potatoes
16 oz, shredded, defrosted
Onion
½ small, thinly sliced
Button mushrooms
6 oz, or mixed mushrooms, sliced
Scallions
2 medium, finely chopped
Ground coriander
½ tsp
Dried thyme
¾ tsp
Egg
4 large egg(s)
Egg whites
3 large
Fat free skim milk
½ cup(s)
Fresh parsley
2 Tbsp, chopped, flat-leaf variety
Table salt
½ tsp
Black pepper
¼ tsp
Aged goat cheese
2 oz, crumbled (1/4 c)
