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Frittata Brunch Bites

March 18, 2018 by The Runaway Spoon 1 Comment

Brunch has become one of my favorite ways to entertain, and spring is the perfect time for a brunch. I love morning food, from sausage casseroles to biscuits and grits, and so do my guests. And in spring, you just start to get beautiful produce, like strawberries and asparagus and fresh colorful flowers that can just be dropped in a pretty vase and still look gorgeous – tulips, daffodils, and peonies. But I’ll be honest, I also love kicking off the season in bright floral dresses after months of sweaters and tights!

Serving eggs to a crowd poses a problem, but who doesn’t love eggs for brunch? While I love a good, eggy bread-based casserole, sometimes with biscuits or muffins on the menu, it’s a little too much. My go to has for years been this Creamy Scrambled Egg Casserole, but I wanted to branch out a little. These hearty bites are perfect for a brunch buffet, hearty with potatoes and bacon, but still with a pleasantly eggy taste. You can cut these into small squares and serve as an appetizer, or portion out larger pieces as part of a main spread. You can make the potatoes and bacon a day ahead, spread them on the pan, cover and refrigerate overnight then just blitz up the eggs, pour over and bake.

Frittata Brunch Bites
2018-03-16 12:17:14
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Ingredients
  1. 6 strips of bacon, cut in to small pieces
  2. 2 medium Yukon Gold potatoes, cut into small bite-sized pieces
  3. ¼ cup chopped chives
  4. 6 large eggs
  5. 2 cups grated sharp cheddar cheese
  6. 2/3 cup whole ricotta cheese
  7. 3 Tablespoons all-purpose flour
  8. ½ teaspoon baking powder
  9. ½ teaspoon kosher salt
  10. ½ teaspoon black pepper
  11. paprika for sprinkling
Instructions
  1. Preheat the oven to 350 . Line a 9 by 13 inch small rimmed baking sheet with non-stick foil or parchment paper with some overhanging ends.
  2. Cook the bacon in a large skillet until crispy. Transfer to paper towel lined plates with a slotted spoon. Drain all but 2 Tablespoons bacon grease from the pan, then drop in the potatoes and cook, stirring frequently, until the potatoes are beginning to turn golden and a knife is inserted in the center of a piece meets no resistance. Spread the potatoes in one even layer on the prepared baking sheet. Sprinkle the bacon evenly over the potatoes, then the chopped chives.
  3. Put the eggs, cheddar cheese, flour, baking powder salt and pepper into the carafe of a blender and blend until smooth, scraping down the sides of the carafe as needed to make sure all the flour is blended in. Pour the eggs evenly over the potatoes, then use a spatula to make sure the potatoes and bacon are well distributed and the egg is in all parts of the pan. Sprinkle over a little paprika and some extra salt and pepper.
  4. Bake until firm and golden, about 30 minutes. Leave to cool for about 10 minutes, then lift out the frittata by the overhanging pan liner and cut into small squares. Serve warm or at room temperature.
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Filed Under: Breakfast And Brunch, Easter

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Comments

  1. Jim says

    April 10, 2018 at 9:03 pm

    Will be trying this for my party this weekend. Thanks!

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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