3 ratings

Potato and Ham Mini Frittatas

Mini fritattas contain a new twist on the classics of ham, potatoes, eggs, and cheese

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.


  • 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.