Frittatas are easy to make and delicious! They are a great breakfast choice without preservatives found in frozen foods. Thinly sliced potatoes make a nice crust and the red pepper adds color to these individual frittatas. They are perfect for holiday lunches, brunch or weekend get-togethers.
Ingredients
- 2 tbsp. unsalted butter
- 1 lb. chopped portobello mushrooms
- ½ cup diced red bell pepper
- ¼ cup chopped shallots
- 1 clove garlic, minced
- ½ tsp. salt
- ¼ tsp. pepper
- 2 slices cooked bacon, crumbled
- ¼ cup shredded Swiss cheese
- 2 tbsp. sour cream
- 1 tbsp. fresh minced basil, or 1 teaspoon dried basil
- 4 cups frozen sliced potatoes, thawed
- 7 large eggs, lightly beaten
Directions
Recipe instructions Hash Brown, Portobello and Egg Mini Frittatas
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Step 1
Preheat the oven to 400 degrees F (200 degrees C). Use nonstick spray to coat a muffin pan that has 12 cups.
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Step 2
On medium heat, place a larger skillet with butter. Add the diced red pepper, mushrooms, and shallots to the skillet. Saute until soft and fragrant for about 6 minutes.Also, add salt, garlic, and pepper. Saute for one more minute. Then, remove from the heat and mix the sour cream, basil, cheese, and bacon.
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Step 3
Press about ¼ cup of potatoes into each muffin cup. Make sure to cover the bottom and sides of each cup. Pour 2 tablespoons of beaten egg into each cup. Evenly distribute the mushroom mixture among the muffin cups.
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Step 4
Bake for 15-18 minutes or until the eggs are set. Serve right away.
