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Potato and Ham Mini Frittatas

Editor
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.

Ingredients

  • 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

Directions

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.

Nutritional Facts
Servings12
Calories Per Serving157
Total Fat8g12%
Sugar2gN/A
Saturated3g17%
Cholesterol126mg42%
Protein12g23%
Carbs9g3%
Vitamin A75µg8%
Vitamin B120.6µg10.6%
Vitamin B60.2mg10.4%
Vitamin C5mg9%
Vitamin D1µgN/A
Vitamin E0.4mg1.9%
Vitamin K0.8µg1%
Calcium164mg16%
Fiber0.6g2.6%
Folate (food)20µgN/A
Folate equivalent (total)27µg7%
Folic acid4µgN/A
Iron1mg6%
Magnesium19mg5%
Monounsaturated3gN/A
Niacin (B3)1mg6%
Phosphorus199mg28%
Polyunsaturated0.9gN/A
Potassium248mg7%
Riboflavin (B2)0.3mg15%
Sodium451mg19%
Thiamin (B1)0.2mg12.2%
Zinc1mg8%