Potato and Ham Mini Frittatas

By ryanmmurano

A breakfast twist on classic potatoes, ham, and eggs.

Potato and Ham Mini Frittatas
  • 11 oz. potatoes, chopped

  • 1 cup finely chopped ham

  • 1 jar (4.5 oz) sliced mushrooms, drained, chopped

  • 8 eggs

  • 1 cup milk

  • 1/4 cup self-rising flour

  • 1 cup finely shredded Asiago cheese

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  1. Heat oven to 375°F. Spray 24 regular-size muffin cups with cooking spray.

  2. In medium bowl, mix potatoes, ham, mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another medium bowl, beat eggs, milk and flour with electric mixer on medium speed until well blended.

  3. Spoon 2 tablespoons potato mixture into each muffin cup. Divide egg mixture evenly among muffin cups (about 3 tablespoons each). Sprinkle with cheese.

  4. Bake 12 to 17 minutes or until center is set. Cool 2 minutes. Run knife around edge of each frittata to loosen; remove to serving platter.

Nutritional Facts

Calories - 160
Carbohydrates - 9g
Saturated Fat - 4g
Protein - 10g
Sodium - 470mg
Dietary Fiber - 0g
Cholesterol - 140mg
Sugars - 2g

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