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Potato and Ham Mini Frittatas

(4)
  4 reviews
  • 25 min prep time
  • 45 min total time
  • 7 ingredients
  • 12 servings
  • Pinterest
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Come to the breakfast table! Mini fritattas contain a new twist on the classics of ham, potatoes, eggs and cheese.

Bake-Off® Contest 46, 2013
Vincy Stringham
Saint George, Utah

Ingredients

1
bag (11 oz) frozen grilled potatoes
1
cup finely chopped ham
1
jar (4.5 oz) sliced mushrooms, drained, chopped
8
eggs
1
cup milk
1/4
cup Pillsbury BEST® Self-Rising Flour
1
cup finely shredded Asiago cheese

Steps

  • 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.
  • 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

No nutrition information available for this recipe
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