Western Omelet and Potato Frittata Bites might be the best frittata bite recipe ever. This recipe combines the Western omelets ingredients of ham, onion, green bell pepper and cheese with some breakfast potatoes in the perfect grab-and-go egg bite. Got leftover breakfast potatoes? Perfect. You can make Western Omelet Frittata Bites in just 25 minutes. Just layer the potatoes with some diced cold ham and cheddar cheese, then top with my perfect frittata bite base.
As with my other frittata bites recipes, one Western Omelet and Potato Frittata Bite is enough to get you going (8g protein), but good luck not eating a second one as soon as you finish the first. I’ve put the serving size and nutrition information for 2 bites on purpose.
Western Omelet and Potato Frittata Bites
This recipe starts with my Perfect Frittata Bites base. The secret to perfectly puffy egg bites is to use enough fat in the egg mixture and to bake it in a water bath.
If you are making Western Omelet and Potato Frittata Bites from scratch, don’t start the egg base until the other ingredients are ready. You want to beat the eggs right before you bake so they are still frothy. This helps them to rise.
Homemade Breakfast Potatoes
I’ve had the idea to add diced breakfast potatoes to a frittata bite for a while. This week my favorite farmer’s market vendor had small gold potatoes on offer so I knew it was time.
To make the breakfast potatoes for Western Omelet and Potato Frittata Bites, start with some small Yukon gold potatoes. Yukon golds are creamier than Idaho in my opinion, and they soften up well in a pan. Dice your potatoes up pretty small. This helps them cook faster.
I took them in about 2 tablespoons of canola oil that is already hot in the pan. When you first add the potatoes, toss them to coat with the oil then spread them into a flat layer. Season with salt, pepper, garlic powder and paprika and toss well.
Spread the breakfast potatoes into an even layer and let them cook for 5 or 6 minutes before tossing again. I add a little onion and green bell pepper to my breakfast potatoes about halfway through the cooking process.
While your potatoes are cooking, diced up some cold ham.
Once the potatoes are tender, layer them with the ham and cheese into a standard muffin tin. if you are using leftover breakfast potatoes, I would warm them up to just room temperature before adding them to the muffin tin.
Western Omelet and Potato Frittata Bites − Assembly
The key to getting perfect Western Omelet and Potato Frittata Bites is to bake them in a water bath. Set a large baking tray (big enough to fit your muffin tin) on the top over rack. Pour in 2-3 cups of water and preheat to 350℉. You can do this while your breakfast potatoes are cooking.
Combine 10 eggs and 1/2 a cup of crème fraîche in the bowl of a stand mixer. Season well with salt, pepper and garlic powder. Mix on the 2nd to highest setting for 45 seconds.
Note: I was out of crème fraîche this weekend so I used sour cream instead and it worked just fine.
Transfer your egg mixture to a container with a pour spout. Drizzle the mixture in and let it work its way down and around the filling ingredients. So fun!!
Fill your muffin cups to the top and CAREFULLY transfer to the water bath once the oven has preheated. The best way to do this is to pull the oven rack out about halfway before setting the muffin tin into the hot water. Set the tin down close to the front edge of the baking tray and use a fork or spatula to GENTLY push it toward the middle before GENTLY pushing the oven rack back in.
Bake your Western Omelet and Potato Frittata Bites for 15 minutes and then use your oven light to see how they are doing. They should be puffed up like muffins but may still look wet on top. Don’t open the oven door until they look slightly dry on top but still moist.
When you think they are ready, open the oven door but watch out for the steam. Gently touch the top of one of the frittata bites with your finger. It should feel semi-firm and bouncy.
GENTLY pull the oven rack halfway out. Be gentle to avoid having boiling water splash out on you. I use a fork to get under the handle side of the muffin tin and carefully lift that edge up out of the water bath. You can turn the handle edge toward you enough to get under it with an oven mitt.
Turn the oven off, push the oven rack back in and let the oven cool completely before trying to remove the tray with the remaining water.
Save Some For Later
You can use a fork or skinny spatula to pop your Western Omelet and Potato Frittata Bites out of their tins. Allow any that you don’t eat to cool completely before sealing in a freezer safe container or bag.
I also made a batch of these frittata bites using sausage instead of ham. Equally delicious!
Equipment
- muffin tin
- large baking tray
- stand mixer optional
Ingredients
Frittata Base
- 10 medium eggs
- 1/2 cup crème fraîche
- salt and pepper
- 2 tsp garlic powder, divided
- 2 tbsp canola oil
- 4 small Yukon Gold potatoes, diced into small pieces
- 1/4 cup green bell pepper, diced
- 1 tbsp onion, diced
- 1 tsp paprika
- 1/2 cup ham, diced
- 1/3 cup shredded cheese, ideally a cheddar or blend
Instructions
- Place a large baking tray (big enough that your muffin tin sits easily inside of it) in the oven and pour in enough water to cover the bottom of the tray. Preheat the oven to 350℉.
Make the Breakfast Potatoes
- Heat a medium skillet over medium heat. Once hot, add 2 tbsp of canola oil and swirl in the pan a few times to allow it to get hot. Carefully add the diced potatoes and toss thoroughly to coat in the oil.
- Spread the potatoes into an even layer. Season well with salt, pepper, 1 tsp of the garlic powder and the paprika. Toss well to combine. Re-spread the potatoes into an even layer and allow to cook undisturbed for 6-7 minutes. Toss again.
- Add the onion and bell pepper to the potatoes, toss to combine. Continue cooking for another 6-7 minutes, tossing occasionally or until potatoes are tender. Remove from heat. Distribute the potatoes evenly into the bottom of your muffin tin. Distribute the diced ham on top of the potatoes and then distribute the cheese.
Make the Frittata Egg Base
- In a large bowl, combine 10 eggs, 1/2 cup of crème fraîche and the remaining 1 tsp of garlic powder. Season well with salt and pepper. Whisk thoroughly to combine. If using a stand mixer, use the whisk attachment and whisk at medium-high speed for about 45 seconds. Mixture should be loose but frothy.
- Transfer your egg mixture to a container with a pouring spout (a Pyrex glass measuring cup works great) and slowly pour the egg mixture into each muffin cup, allowing it to work down through the filling ingredients and filling it just barely below the rim of the cup. You should have just enough for all 12 muffin cups.
Bake the Frittata Bites
- Open the oven and carefully slide the rack out a little so you can place the muffin tin in the water bath. Be careful not to touch the water as it will be very hot. Bake for 15 minutes. Checking through the oven window to see if they have puffed up. Try not to open the door yet. If your frittata bites still look wet, give it another 3 minutes. The bites are done when they puff up like muffins, look slightly dry on top and feel just barely firm to the touch (enough to bounce back when poked with a finger).
- To remove the muffin tray safely: Gently pull the oven rack toward you so that it is about halfway out of the oven. Using a fork, gently lift one handle edge of the muffin tin out of the water and turn it toward you enough that you can get your oven mitt under it. Grab a second oven mitt to help you lift the tin all the way out. It's a good idea to let the water in the baking tray cool before trying to remove the tray from the oven.
- Let the frittata bites rest for a minute or two before removing. Allow them to cool completely before refrigerating or freezing.
Nutrition
Need more breakfast recipes? Try Perfect Avocado Toast or the High-Protein Breakfast Bowl.
