Brunch is a must-have weekend meal and perfect for all special occasions such as Mother’s Day, Easter or the Holidays.
And what would brunch be without an egg dish? Omelets, Spanish tortillas, quiches, frittatas, these are all dishes with eggs, easy to prepare and always delicious.
To vary the classics, here’s a simple brunch recipe of mini frittatas with bacon, leeks and cheese, courtesy of Egg Farmers of Canada who teamed up with chef Dale Mackay to develop this recipe.
Mini frittatas bursting with flavor
Frittata is one of those versatile dishes that can be served for breakfast, brunch or even dinner with a salad.
You can have fun reinventing it with your favourite ingredients (did you say bacon?) or adapt it to what you have on hand.
In this version, we chose a tasty combination of leeks, bacon and cheddar.
The frittata is also a great anti-waste recipe because it’s a good way to use up any leftover vegetables or meat you have on hand.
The step-by-step recipe
This recipe is very simple to prepare, which will leave you more time to enjoy your guests.
And some steps, like cooking the bacon and leeks, can be prepared in advance.
First, cook the bacon over medium heat until almost crisp before adding the leeks and cooking for a few more minutes.
Once cooked, pour the mixture into the mini muffin tins.
Step 2, mix the eggs and the egg yolks together and seasoned them with the chosen spices.
Fill each mould two-thirds full with egg mixture and top with finely grated cheese.
All that’s left to do is to bake them in the oven before serving!
What can you do with the leftover egg whites?
You can simply make an egg white omelet or use them in a meringue or pavlova recipe.
A convenient size of mini frittatas
As mentioned earlier, the frittata is a very versatile recipe as it allows you to use your favourite ingredients or those you have on hand.
The bite-sized version is also very practical because you can take them with you as a snack or for a picnic.
How to serve this frittata?
The frittata is served hot or warm.
And no waste, it reheats very well the next day at 300°F (176°C) for 3 to 4 minutes.
About Chef Dale MacKay
Winner of the first season of Top Chef Canada, Chef Dale MacKay has worked with Gordon Ramsay and Daniel Boulud.
He has also opened five award-winning restaurants in Saskatchewan under the Grassroots Restaurant Group umbrella, including Ayden Kitchen and Bar, Little Grouse on the Prairie, Sticks and Stones, Avenue Restaurant and Dojo Ramen.
He continues to appear on shows such as Iron Chef Gauntlet, Fire Masters, Wall of Chefs and Top Chef World All Stars.
Leek, bacon and cheese mini frittatas
Bursting with smoky bacon, tender leeks and melting cheese, these little bites of happiness are perfect for brunch.
- ⅓ cup (75 mL) bacon, chopped
- 1 cup (250 ml) leeks (or onions), finely chopped
- 1 cup (250 mL) white cheddar cheese, finely grated
- 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
- Preheat oven to 350°F (180°C). In a medium saucepan, fry bacon over medium heat until almost crisp.
- Add finely chopped leeks (or onions) and cook until translucent, about 3 minutes. Set aside and let cool.
- Lightly spray mini muffin tins with cooking spray. Gently and evenly pour cooked ingredients into each pan.
- In a medium bowl, beat eggs and egg yolks and season with black pepper, salt and smoked paprika. Fill each pan two-thirds full with mixture.
- Top each pan evenly with finely grated white cheddar cheese.
- Bake for about 8 to 10 minutes. Once baked, garnish frittatas with a sprig of fresh dill.
Serve hot or let cool and reheat later at 300°F (176°C) for 3 to 4 minutes. These frittatas can also be served at room temperature.
Chef's Tip: Use leftover egg whites to make a delicious pavlova or crunchy meringue bites.