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54

Potato and Ham Mini Frittatas

Prep 25 min
Total 45 min
Ingredients 7
Servings 12

Come to the breakfast table! Mini fritattas contain a new twist on the classics of ham, potatoes, eggs and cheese. MORE+ LESS-

Bake-Off® Contest 46, 2013

Vincy Stringham

Saint George, Utah

Ingredients

bag (11 oz) frozen grilled potatoes

cup finely chopped ham

jar (4.5 oz) sliced mushrooms, drained, chopped

eggs

cup milk

1/4

cup Pillsbury BEST® Self-Rising Flour

cup finely shredded Asiago cheese

Steps

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1

Heat oven to 375°F. Spray 24 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray. Microwave frozen potatoes as directed on bag. Cool 3 minutes; coarsely chop.
2

In medium bowl, mix potatoes, ham, mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another medium bowl, beat eggs, milk and flour with electric mixer on medium speed until well blended.
3

Spoon 2 tablespoons potato mixture into each muffin cup. Divide egg mixture evenly among muffin cups (about 3 tablespoons each). Sprinkle with cheese.
4

Bake 12 to 17 minutes or until center is set. Cool 2 minutes. Run knife around edge of each frittata to loosen; remove to serving platter.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 160
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 14%
Saturated Fat 4g 20% Trans Fat 0g
Cholesterol: 140mg; 47%
Sodium: 470mg; 20%
Potassium: 250mg; 7%
Total Carbohydrate: 9g; 3%
Dietary Fiber 0g 0% Sugars 2g
Protein: 10g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 2%; 2%
Calcium: 10%; 10%
Iron: 4%; 4%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;