If you want a handheld, protein-packed breakfast you can take on the go, these delicious, flavorful frittatas will give you plenty of energy for a busy day.
This recipe is courtesy of Pillsbury.
Heat oven to 375 degrees F.
Spray 24 regular-size muffin cups with non-stick cooking spray.
Microwave frozen potatoes as directed on bag. Cool 3 minutes; coarsely chop.
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.
Spoon 2 tablespoons potato mixture into each muffin cup. Divide egg mixture evenly among muffin cups (about 3 tablespoons each). Sprinkle with cheese.
Bake 12–17 minutes, or until center is set. Cool 2 minutes.
Run knife around edge of each frittata to loosen; remove to serving platter.