Sunday, December 8, 2013

Bacon Christmas Gifts (Bacon & Potato Cupttatas)

Do you or a loved one suffer from Baconaholism?  Are you still in search of a bacon gift for Christmas?  There is a plethora of bacon products on the market, and I've seen just about everything out there...of course, I do spend my free time googling bacon....

Here's a few of my new bacony favorite things available for your or loved ones pleasure...
*Bacon Body Wash - for when you want to smell like you've been washing with breakfast.
*Bacon Ornament - I'm shocked and saddened there is no bacon on my Christmas tree yet!
*Bacon Stocking - Just like the bacon fat clogs my arteries, I hope Santa stuffs the bacon stocking full!
*Sizzlin' Bacon Candy - Bacon meets 1984 and Pop Rocks! 
*Bacon Love Desk top Calendar - Bacon 24/7, 365 Baby!
* Bucket of Bacon Game - Barrel of Monkey's meats (get it?) Bacon.  Mmm Monkey Bacon in a bucket!

This recipe evolved because I was hungry for breakfast, and I had potatoes.  My husband used to make the frittatas once in awhile, however, I think these were better.  Really though, how could you go wrong for breakfast?

Bacon & Potato Cupttatas
    2 cups finely chopped peeled baking potato (about 12 ounces)
    5 bacon slices (uncooked)
    1/2 cup finely chopped sweet onion
    1 teaspoon salt, divided
    1/4 teaspoon dried thyme
    1/2 cup chopped fresh chives, divided
    2 tablespoons grated fresh Parmesan cheese
    1/4 teaspoon freshly ground black pepper
    7 large egg whites, lightly beaten
    3 large eggs, lightly beaten
    Cooking spray
    6 tablespoons fat-free sour cream


Preheat oven to 375°.

Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until   almost tender. Drain.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add potato, onion, 1/4 teaspoon salt, and thyme to drippings in pan; cook 8 minutes or until potato is lightly brown over medium-high heat. Remove from heat; cool.

Combine the potato mixture, bacon, remaining 3/4 teaspoon salt, 2 tablespoons chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 12 mini muffin cups with cooking spray. Spoon about 1 tablespoon egg mixture into each muffin cup. Bake at 375° for 16 minutes or until lightly brown. Cool 5 minutes on a wire rack. Remove frittatas from muffin cups. Top each with 1/2 teaspoon sour cream and 1/2 teaspoon chives.

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