Mini Hash Brown Firttatas

By sandy_h

From Southern Living June 2020

Place cooked, cooled frittatas in a ziplock plastic bag, and press out air before sealing and freezing. To reheat, thaw in the refrigerator; then remove from the bag, and microwave 1 minute or bake at 350 until heated through, 5 minutes.

Ingredients

• Baking spray with flour
• 1 (20-oz) pkg refrigerated shredded hash browns (such as Simply Potatoes)
• 10 oz sharp Cheddar cheese, shredded (about 2 1/2 cups), divided
• 1 (10-oz) pkg frozen chopped spinach, thawed
• 1 Tbsp unsalted butter
• 1 small onion, minced (about 1 cuo)
• 6 large eggs
• 3/4 cup half-and-half
• 2 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup quartered cherry tomatoes (from 1 pint tomatoes)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 375. Coat a 12-cup muffin pan with baking spray. Toss together hash browns and 2 cups of the cheese in a large bowl until combined. Spoon hash brown mixture evenly into prepared pan, filling all cavities (about 1/2 cup each), pressing up and around sides to form a cup. Bake until edges are golden and crispy, about 30 minutes.

Step 2

Meanwhile, place spinach in a clean kitchen towel; squeeze to remove liquid. Melt butter in a medium skillet over medium-high. Add onion. Cook, stirring occasionally, until translucent and tender, about 5 minutes. Reduce heat to low. Add spinach, and cook, stirring occasionally, just until spinach is warmed and combined with onion, about 1 minute. Remove from heat, and set aside until ready to use.

Step 3

Remove baked hash brown cups from oven, and spoon 1 heaping tablespoon onion-spinach mixture into bottom of each cup. Whisk together eggs, half-and-half, salt, and pepper in a large bowl until eggs are beaten and mixture is well combined. Carefully pour evenly into hash brown cups to cover onion-spinach mixture. Top evenly with tomatoes, and sprinkle with remaining 1/2 cup cheese.

Step 4

Bake at 375 until eggs are set and hash browns are crispy and browned, about 30 minutes. Remove from oven; cool on a wire rack 5 minutes. Serve warm.