POTATO AND HAM MINI FRITTATAS
Pillsbury Bake Off recipe card
- 1 bag (11.8 oz) seasoned Steamers frozen backyard grilled potatoes
- 1 cup finely chopped ham
- 1 jar (4.5 oz) Green Giant sliced mushrooms, drained, chopped
- 8 eggs
- 1 cup milk
- 1/4 cup flour
- 1 cup finely shredded Asiago cheese
Heat oven to 375. Spray 24 regular size muffin cups with cooking spray. Microwave frozen potatoes as directed on bag. Cool 3 minutes; coarsely chop.
In medium bowl, mix potatoes, ham, mushrooms, ¼ teaspoon salt and ¼ 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.