Frittata Muffins

It’s a frittata! It’s an muffin! It’s a delicious grab-and-go breakfast!
  • 6-8 eggs
  • 1/4 cup milk
  • 2 cups frozen shredded hash browns, thawed and drained (or 36 tater tots, smashed)
  • 1/2 cup shredded cheese
  • 1 cup total fillings (whatever you would put in a frittata or omelet — meat and/or veggies)
  • Salt, pepper, and garlic powder to taste
Preheat oven to 375 degrees (350 for dark pan). Cook any meat you are using if needed (this recipe is the perfect opportunity to use leftovers or pre-cooked meats!) Spray a 12-cup muffin pan very well (bottom and sides) with cooking spray. Divide hash browns or tots equally into each cup, sprinkle with salt, and place in oven to brown a little (10-15 minutes; use this time to dice your fillings and beat the eggs, milk, and seasonings together). Remove muffin pan from oven; sprinkle cheese, then meat, then vegetables on top of potatoes in each cup. Pour the egg mixture over this (a little at a time to make sure there is enough to come out even). Bake 20-25 minutes until done on top. Remove from oven and allow to sit about 5 minutes; slide knife or offset spatula around the edge to loosen before removing from pan. Store these in the fridge or freezer and reheat for a quick meal!
(Hubby fried up the rest of the potatoes and made some biscuits for a delicious snowy Saturday breakfast!)

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