Hashbrown Frittata "Cups"
When you want to enjoy a delicious breakfast recipe now and also have some left over for later, the perfect dish to make is this recipe for Hashbrown Frittata "Cups." Made in your muffin pan, these single serve frittatas are loaded with breakfast-favorite ingredients like potatoes, egg, bacon, pepper, onion and more. Eat one on your way out the door for a hearty breakfast that will keep you going throughout the day and save the rest to pop in the microwave for when you get hungry for a snack. The great thing about muffin tin recipes like these is they're perfectly portioned for a single serving!
Cooking Time25 min
- 1 pound frozen hash brown potatoes, thawed
- 4 large eggs, beaten
- 1 tablespoon fat-free skim milk
- salt and pepper, to taste
- 2 tablespoons Bacon Pieces
- 1/8 cup green peppers, finely chopped
- 1/8 cup red peppers, finely chopped
- 1/8 cup red onion, finely chopped
- 1/2 cup low fat shredded cheddar cheese
Preheat oven to 350 degrees F. Coat 8 muffin tin holes with cooking spray.
Spread potatoes around the bottom and press potato up the sides of each muffin hole; place in oven and cook for 10 minutes.
Meanwhile, beat eggs and milk together in a medium bowl; season with salt and pepper. Add bacon, peppers, onion and cheese to bowl. Mix to combine all ingredients.
Remove potatoes from oven and press potatoes down firmly with spoon (I found my fingers to work better than spoon) so that they are spread out like mini pie crusts. Potatoes should cover bottom and sides of each hole. Pour approximately 1/4 cup of egg mixture into the center of each muffin hole.
Return pan to oven and cook until potatoes are crisp and golden, and the egg mixture is set, approximately 15 minutes. Remove from oven and let sit for about 5 minutes before serving.