Recipe of the month: Mini Egg White & Canadian Bacon Frittatas

2:56 PM, Jan 03, 2019
10:50 AM, Jan 10, 2019

It’s that time of year when many of us are committing to a better-for-you lifestyle. Fort Atkinson-based Jones Dairy Farm, a 130-year-old family owned business best known for pioneering all natural breakfast sausage, presents tasty mini frittatas that are packed with protein and perfect for breakfast on-the go. Best of all, they’re ideal for the calorie conscious person who also loves bacon… Canadian bacon that is.

Jones Canadian Bacon is fully cooked, a good source of protein, low in carbs and calories, and certified gluten free. In fact, a three-slice serving contains 10 grams of protein with only 60 calories and 97% fat free. Naturally smoked with real hickory chips for a rich and satisfying flavor, Jones Canadian Bacon is easy to integrate into a healthy diet and can be a lean and flavorful substitute for traditional bacon.

Mini Egg White & Canadian Bacon Frittatas

Egg muffins are the ultimate grab-and-go breakfast. Whip up this egg white, Canadian bacon and veggie recipe for an easy, healthy choice all week long.

1 cup sweet potato, peeled and diced
1 teaspoon olive oil
4 slices Jones Dairy Farm Canadian Bacon
2 cups fresh broccoli florets, chopped into bite-size pieces
1/2 cup red pepper, diced
3 green onions, sliced
10 egg whites
1/4 cup 1% milk
1/2 cup low-fat sharp cheddar cheese
1/2 teaspoon ground black pepper
2 teaspoons fresh dill
Salt to taste

Preheat oven to 375˚F. Spray muffin pan with non-stick cooking spray.

Line baking sheet with aluminum foil. Place diced sweet potato on baking pan and toss with olive oil. Bake for about 10 minutes, until sweet potatoes are soft. Allow to cool.

In non-stick pan on medium-high heat cook Canadian Bacon, about 1-minute on each side. Remove from pan and allow to cool. When cooled dice into bite-size pieces.

In large bowl combine broccoli, red pepper, green onions, sweet potatoes and diced Canadian bacon.

In separate bowl combine egg whites, milk, cheese, black pepper and dill. Whisk until well-combined. Add to the bowl with vegetables.

Distribute mixture evenly into muffin tin. Bake until each frittata is set in center, about 20 minutes. Serve warm or at room temperature.

Recipe and Photo by Alison, The Simple Ingredient

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