Mini Hash Brown Frittata

By carol gorman

Ingredients

• 2 Tbsp. oil, divided
• 3 cups ORE-IDA Shredded Hash Brown Potatoes
• 1 cup chopped fresh broccoli
• 1/2 cup chopped OSCAR MAYER CARVING BOARD Slow Cooked Ham
• 1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
• 6 eggs
• 1/4 cup milk

Details

Servings 6
Preparation time 15mins
Cooking time 62mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add potatoes; spread to form even layer on bottom of skillet. Cook, without stirring, 10 min. or until bottom is golden brown. Drizzle with remaining oil; turn potatoes. Cook 10 to 12 min. or until bottom is golden brown.

Meanwhile, heat oven to 375ºF. Place broccoli in 12 muffin pan cups sprayed with cooking spray; top with ham and 1 cup cheese. Whisk eggs and milk until blended; pour over ingredients in muffin cups.

Transfer potatoes to cutting board. Cut into 12 pieces; place in muffin cups. Sprinkle with remaining cheese.

Bake 20 to 22 min. or until knife inserted in centers comes out clean.