Leek, Bacon and Cheese Mini Frittatas

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.

Prep Time:
5 min
Cook Time:
10 min



  • 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
  • 1/8 tsp ( 0.5 mL ) salt
  • 1/8 tsp ( 0.5 mL ) smoked paprika


  1. Preheat oven to 350°F (180°C). In a medium pot, fry the bacon on medium heat until almost crispy.

  2. Add finely diced leeks (or onion) to the pot and cook until translucent (approximately 3 minutes). Set mixture aside to cool.

  3. Very lightly spray mini muffin tray with baking spray. Slowly pour the ingredients evenly into the mini muffin tin.

  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.

  5. Spread finely grated white cheddar cheese evenly over mixture within the muffin tins.

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

  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.


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