Hash Brown, Portobello and Egg Mini Frittatas

Makes 12 servings

Frittatas sound exotic, but they couldn’t be easier to make! These tasty morning treats pack a flavorful punch and are free of the preservatives found in frozen varieties. The thinly sliced potatoes brown beautifully to make a fantastic crust for these individual frittatas. The red pepper gives a pop of color, and the end result is not only beautiful but delicious. Guaranteed to be a hit for a holiday lunch, brunch or a special weekend get-together.

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

INSTRUCTIONS

1. Preheat the oven to 400°F. Lightly coat a 12-cup muffin pan with nonstick spray.
2. In a large skillet, heat the butter over medium heat. Add the mushrooms, diced red pepper and shallots, and sauté until soft and fragrant, about 6 minutes. Add the garlic, salt and pepper, and sauté for 1 minute longer. Remove from the heat, then stir in the bacon, cheese, sour cream and basil.
3. Press approximately ¼ cup of the potatoes into the bottom and sides of each muffin cup. Add 2 tablespoons of beaten egg to each cup, then divide the mushroom mixture evenly among the muffin cups.
4. Bake 15–18 minutes, or until the eggs are set. Serve immediately.

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here