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.
Recipe instructions Hash Brown, Portobello and Egg Mini Frittatas
Preheat the oven to 400 degrees F (200 degrees C). Use nonstick spray to coat a muffin pan that has 12 cups.
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.
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.
Bake for 15-18 minutes or until the eggs are set. Serve right away.