Bacon, Potato, & Cheese Mini Frittatas (Egg Muffins

• Meat

  • 8 slices Bacon

• Produce

  • 1 (16-ounce bag Hash brown potatoes, frozen all-natural

• Refrigerated

  • 8 Eggs, large

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Salt

• Dairy

  • 1 1/2 cups Cheddar cheese, sharp
  • 1 tbsp Milk
  • 1/4 cup Parmesan cheese

• Other

  • 1 Fresh jalapeño (seeds & membranes removed, finely minced, optional

Found on fivehearthome.com

Description

Directions

• Adjust rack to center position of oven. Preheat oven to 400°F. Generously grease a 12-cup muffin pan with softened butter or spray with non-stick cooking spray.
• In a large bowl, whisk together eggs, milk, salt, and pepper until well-combined. Pour thawed hash browns into a large colander or sieve and press down with the back of spoon to squeeze out all of the water; add the drained potatoes to the egg mixture along with the bacon, cheddar, and jalapeño (if using). Stir well.
• Evenly divide the egg mixture between the 12 greased muffin cups, ensuring that there is an equal amount of filling-to-egg ratio in each cup. Sprinkle a teaspoon of grated Parmesan on top of each muffin (if using).
• Bake for 20 to 25 minutes or until the muffins are puffy and light golden brown. Remove pan to a wire rack and run a thin knife or spatula around each mini frittata to loosen. Allow to cool for 5 minutes, then run knife around the edges again and carefully remove frittatas from pan. Serve warm or at room temperature.