Hash Brown, Portobello and Egg Mini Frittatas

Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 12
Hash Brown, Portobello and Egg Mini Frittatas

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.


  • 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


Recipe instructions Hash Brown, Portobello and Egg Mini Frittatas

  1. Step 1

    Preheat the oven to 400 degrees F (200 degrees C). Use nonstick spray to coat a muffin pan that has 12 cups.

  2. 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.

  3. 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.

  4. Step 4

    Bake for 15-18 minutes or until the eggs are set. Serve right away.

Nutrition Facts

Calories: 100
Fat: 7 g
Carbs: 14 g
Protein: 7 g