Leek, Bacon and Cheese Mini Frittatas

By Chef Dale MacKay
Serves 12
Prep Time 5 min
Cook Time 10 min
Print Recipe
By Chef Dale MacKay
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

  • Filling

    • 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 (1.25 mL) black pepper
    • ⅛ tsp (0.5 mL) salt
    • ⅛ tsp (0.5 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). Set mixture aside to cool.

  • Step 3

    Very lightly spray 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 mixture within the muffin tins.

  • Step 6

    Bake for approximately 8-10 minutes. Once complete, garnish with a spring of fresh dill.

  • Step 7

    Serve warm or let cool and reheat later at 300°F (176°C) for 3-4 minutes. These frittatas can also be served at room temperature.

Paperclip IconTips

Make use of your leftover egg whites by making a delicious pavlova or crunchy meringues.