Leek, Bacon and Cheese Mini Frittatas
By Chef Dale MacKay
Prep Time: 5 minutes Cook Time: 10 minutes Serves: 12
These mini frittatas 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.
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 eggs
4 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.
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). Set mixture aside to cool.
Step 3: Very lightly spray mini muffin tray with baking spray. Slowly pour the ingredients evenly into the minimuffin 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 mixture within the muffin tins.
Step 6: Bake for approx. 8-10 minutes. Garnish with spring of fresh dill.
Serve warm or at room temperature.
