These Leek, Bacon and Cheese Mini Frittatas recipe by Chef Dale MacKay are flavourful and easy-to-make, leaving more time to spend with friends and family while entertaining. Filled with smoky bacon, tender leeks, and gooey cheese, they are the perfect bite-sized brunch dish.
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 12
Ingredients:
- ⅓ cup (75 mL) bacon, chopped
- 1 cup (250 mL) leeks(or onion), finely diced
- 1 cup (250 mL) white cheddar cheese, finely grated
Egg Mix:
- 2 whole eggs4 egg yolks
- ½ tbsp (7.5 mL) dill, finely chopped
- ¼ tsp (1.2 mL) black pepper
- ⅛ tsp (0.62 mL) salt
- ⅛ tsp (0.62 mL) smoked paprika
Instructions:
Step 1: Preheat oven to 350°F (180°C). In a medium pot, fry the bacon on medium heat until almost crispy.
Step 2: Add finely diced leeks (or onion) to the pot and cook until translucent (approximately 3 minutes). Setmixtureasideto cool.
Step 3: Very lightly spray the mini muffin tray with baking spray. Slowly pour the ingredients evenly into the mini muffin tin.
Step 4: In a medium bowl, whisk together the eggs and egg yolks, season with black pepper, salt, and smoked paprika, and fill the mini muffin tin ⅔ of the way full.
Step 5: Spread finely grated white cheddar cheese evenly over the mixture within the muffin tins.
Step 6: Bake for approximately 8-10 minutes. Once complete, garnish with a spring of fresh dill.
Serve warm or let cool and reheat later at300°F (176°C) for 3-4 minutes. These frittatas can also be served at room temperature.
Chef Tip: Make use of your leftover egg whites by making a delicious pavlova or crunchy meringues