Breakfast Frittata Recipe

Submitted by NewlyCook on 2007/11/21

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Easy, make ahead breakfast recipe.

Directions

Preheat oven to 350F. Spray the muffin tin with non-stick cooking spray. Press a small amount of the hashbrowns in each muffin tin. Press potato up along the sides of the tin so that it forms an edible muffin cup. Place in oven and bake for about 15 minutes. Meanwhile, beat the eggs and the milk together in the mixing bowl. Add the peppers, shallots, cheese, salt and pepper to the egg mixture and mix well. Scoop a spoonful into the muffin tins on top of the potatoes until all the mixture is evenly divided between the muffin cups. Place back in the oven to bake for 25 minutes or until the tops are fluffy and golden. Remove from the oven and let sit for 5 minutes before serving.

Container: medium bowl, 12 tin muffin pan

Prep Time: 15 minutes

Cook Time: 40 minutes

Serving Description: 1 frittata

Servings: 12

Enter desired servings:

Ingredients

-		1 pound frozen hashbrowns, thawed
-		2 tablespoons milk
-		6 large eggs
-		1 red bell pepper, finely chopped
-		1 orange bell pepper, finely chopped
-		2 tablespoons shallot, finely chopped
-		1/4 cup cheddar cheese
		salt and pepper to taste