Preheat oven to 375 degrees.
Place potato in a medium saucepan; cover with water.
Bring to a boil; cook 4 minutes or until almost tender.
Drain.
Cook bacon in a large nonstick skillet over medium heat until crisp.
Remove bacon from pan, reserving 2 tbs drippings in pan.
Crumble bacon; set aside.
Add potato, onion, 1/4 tbs salt, and thyme to drippings in pan; cook 8 minutes or until potato is lightly brown over medium-high heat.
Remove from heat; cool.
Combine the potato mixture, bacon, remaining 3/4 tbs salt, 2 tbsp chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk.
Coat 36 mini muffin cups with cooking spray.
Spoon about 1 tbsp egg mixture into each muffin cup.
Bake at 375 degrees for 16 minutes or until lightly brown.
Cool 5 minutes on a wire rack.
Remove omelets from muffin cups.
Top each with 1/2 tbs sour cream and 1/2 tbs chives.