- 1 bag (11 ounces) frozen grilled potatoes
- 1 Cup finely chopped ham
- 1 jar (4.5 ounces) sliced mushrooms, drained, chopped
- 8 eggs
- 1 Cup milk
- 1/4 Cup flour, preferably Pillsbury Best Self-Rising Flour
- 1 Cup finely-shredded Asiago cheese
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.