Photo of Mushroom and Canadian bacon frittatas by WW

Mushroom and Canadian bacon frittatas

Total Time
1 hr 13 min
25 min
45 min
These muffin-sized frittatas are hearty and satisfying, ideal to make ahead for grab-and-go breakfasts as well as more leisurely weekend meals. They have a layer of hash browns as the base, followed by a fluffy, herbed egg layer filled with bacon and mushrooms that’s then topped with tangy goat cheese. The skim milk in the egg mixture helps keep the frittatas light and fluffy. We’ve used white button mushrooms, but you could substitute richer flavored cremini mushrooms or chopped portobellos, if you like. These frittatas can be stored in the refrigerator for up to three days and reheated as needed.


Cooking spray

3 spray(s)

Uncooked Canadian bacon

2 oz, cut into 1/2-inch pieces

Frozen shredded hash brown potatoes

16 oz, shredded, defrosted


½ small, thinly sliced

Button mushrooms

6 oz, or mixed mushrooms, sliced


2 medium, finely chopped

Ground coriander

½ tsp

Dried thyme

¾ tsp


4 large egg(s)

Egg whites

3 large

Fat free skim milk

½ cup(s)

Fresh parsley

2 Tbsp, chopped, flat-leaf variety

Table salt

½ tsp

Black pepper

¼ tsp

Aged goat cheese

2 oz, crumbled (1/4 c)


  1. Preheat oven to 375ºF. Place rack in lower third of oven. Coat a 12-hole standard muffin tin with cooking spray; set aside.
  2. In a nonstick skillet over medium-high heat, cook bacon until just brown, about 2 minutes; remove from skillet and set aside.
  3. Off heat, coat skillet with cooking spray; set over medium-high heat. Add hash browns and onion to skillet; cook, stirring occasionally, until hash browns are heated through and start to brown, about 7 to 9 minutes. Remove from skillet and set aside.
  4. Off heat, recoat skillet with cooking spray; set over medium-high heat. Add mushrooms and scallions to skillet; cook, stirring occasionally, until mushrooms are soft, about 5 minutes. Stir in coriander and thyme; remove from heat and set aside.
  5. In a mixing bowl, whisk together eggs, egg whites, milk, parsley, salt and pepper; stir in mushroom mixture and cooked bacon.
  6. Evenly divide hash brown mixture among prepared muffin holes; press down on mixture so it forms an even bottom and covers some of the sides. Spoon about ¼ c egg mixture over potato layer; crumble 1 tsp cheese over each.
  7. Bake frittatas until egg is cooked through, about 25-30 minutes. Let cool slightly and remove from pan with a knife. Serve warm.
  8. Serving size: 1 frittata.