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If you're on the lookout for a versatile dish that can elevate your breakfast, brunch, or even snack time, mini frittatas are an excellent choice. These bite-sized creations are not only delicious but also incredibly easy to make, allowing you to enjoy a variety of flavors in a compact format. Today, we’re introducing the Mini Frittata Hash Brown Disks, a delightful recipe that combines the classic elements of frittatas with the crispy texture of hash browns. This innovative twist not only provides a satisfying crunch but also transforms a simple meal into a gourmet experience.

Mini Frittata Hash Brown Disks

Discover the joy of Mini Frittata Hash Brown Disks, a versatile and delicious option for breakfast, brunch, or snack time. These bite-sized frittatas combine the classic flavors of frittatas with the crispy texture of hash browns, offering a satisfying crunch. Perfect for busy mornings or gatherings, they are easy to make in a muffin tin and can be customized with your favorite veggies and proteins. Enjoy a nutritious meal that’s fun and flavorful!
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Ingredients
  

2 cups shredded hash brown potatoes (frozen or fresh)

6 large eggs

1/2 cup milk

1 cup diced bell peppers (mixed colors)

1/2 cup diced onion

1 cup shredded cheese (cheddar, mozzarella, or your choice)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Fresh herbs (such as parsley or chives) for garnish

Cooking spray or olive oil for greasing

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with cooking spray or olive oil.

    Prepare the Hash Browns: If using frozen hash browns, thaw and squeeze out excess moisture using a clean cloth or paper towels. If using fresh, wash, peel, and shred the potatoes.

      Make Hash Brown Base: In a large bowl, combine the hash browns with a little salt and pepper. Press the mixture evenly into the bottom of each muffin cup to create a base. Bake in the preheated oven for 15-20 minutes or until the edges are crispy and golden.

        Whisk the Eggs: In another bowl, whisk together the eggs and milk. Add garlic powder, onion powder, salt, and pepper. Fold in the diced bell peppers, onions, and shredded cheese.

          Assemble the Frittatas: Once the hash brown bases are done, carefully remove the muffin tin from the oven. Pour the egg mixture over the hash brown bases, filling each cup about 3/4 full, and ensuring the vegetables and cheese are evenly distributed.

            Bake: Return the muffin tin to the oven and bake for an additional 20-25 minutes or until the egg is fully set and the tops are slightly golden.

              Cool and Serve: Allow the mini frittatas to cool for about 5 minutes before carefully running a knife around the edges and removing them from the muffin tin. Garnish with fresh herbs before serving.

                Enjoy: Serve warm for a delicious brunch or snack! These can also be made ahead of time and reheated later.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12 mini frittatas