Hash Brown Mini Frittatas Food

HASH BROWN MINI FRITTATAS

Steps:

• Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add potatoes; spread to form even layer on bottom of skillet. Cook, without stirring, 10 min. or until bottom is golden brown. Drizzle with remaining oil; turn potatoes. Cook 10 to 12 min. or until bottom is golden brown.
• Meanwhile, heat oven to 375ºF. Place broccoli in 12 muffin pan cups sprayed with cooking spray; top with ham and 1 cup cheese. Whisk eggs and milk until blended; pour over ingredients in muffin cups.
• Transfer potatoes to cutting board. Cut into 12 pieces; place in muffin cups. Sprinkle with remaining cheese.
• Bake 20 to 22 min. or until knife inserted in centers comes out clean.

MINI FRITTATAS

Steps:

• In a nonstick skillet, cook sausage over medium heat until no longer pink. Remove with a slotted spoon to paper towels. Discard drippings., In the same pan, saute potatoes, onion and garlic in oil until potatoes are golden brown, about 5 minutes. Add water, seasonings and sausage; cook and stir over medium heat until the water has evaporated, about 1 minute., In a bowl, combine the eggs, egg whites, buttermilk, flour and Parmesan cheese. Stir in sausage mixture. Fill muffin cups coated with cooking spray three-fourths full., Bake at 350° for 20-25 minutes or until a knife comes out clean. Carefully run a knife around the edge of cups to loosen frittatas. Serve with salsa.

MINI FRITATTAS WITH HASH BROWNS AND SAUSAGE

Steps:

• Heat oven to 400°F.
• Spread potatoes onto parchment-covered rimmed baking sheet. Bake 15 min. or until crisp and golden brown.
• Meanwhile, crumble sausage into large skillet; cook on medium heat 8 to 10 min. or until done, stirring frequently. Remove sausage from skillet; drain. Heat oil in same skillet. Add onions, peppers, corn, beans and garlic; cook 3 to 5 min. or until peppers are tender, stirring frequently to scrape browned bits from bottom of skillet. Stir in ketchup and sausage; cook and stir 1 min.
• Reduce oven temperature to 350°F. Spoon potatoes into 12 muffin pan cups sprayed with cooking spray; top with sausage mixture. Pour eggs into prepared cups; top with cheese.
• Bake 15 min. or until knife inserted in centers comes out clean. Top with sour cream and avocados.

HASH BROWNS FRITTATA

Steps:

• In a medium skillet heat oil over medium heat.
• Add hash browns and cook for a few minutes until heated through, stirring occasionally.
• Stir in green or red pepper and onions.
• Cover and cook over medium heat for 6 to 7 minutes, stirring occasionally.
• In a medium bowl, whisk together eggs, milk, salt and pepper.
• Pour mixture evenly over hash browns; using turner, poke hash browns in several places to help mixture seep through to skillet.
• Cover and cook over medium-low heat for 6 to 7 minutes or until eggs are just about set.
• Sprinkle cheese over top.
• Cover and cook for 2 to 3 minutes or until cheese is melted.
• Loosen edges and cut into wedges.

HASH BROWN FRITTATA

Steps:

• Preheat the oven to 350 F. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic; cook and stir for 3 minutes. Add the red bell pepper and potatoes; cook and stir until heated, about 4 to 5 minutes longer. Remove the pan from the heat.
• In a large bowl, combine the eggs, cream, Parmesan, salt, pepper, and thyme and beat well.
• Spread the butter in a 9 x 13-inch glass baking dish. Add the vegetable mixture, then pour the eggs over all.
• Bake for 30 minutes or until the frittata is just barely set. Then top with the Colby and mozzarella cheeses and bake for 10 to 15 minutes longer or until the cheeses are melting and begin to brown. Let the frittata stand for 3 minutes, then cut into squares to serve.