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In the world of breakfast, finding the perfect blend of convenience, flavor, and nutrition can often feel like a daunting task. Early mornings can be rushed, and many people find themselves reaching for quick, often unhealthy options. Enter Mini Frittata Hash Brown Disks: a delightful twist on traditional frittatas that not only satisfy your morning cravings but also offer versatility and ease of preparation. These bite-sized wonders combine the crispy texture of hash browns with a fluffy, flavorful egg filling, making them an ideal choice for busy mornings or leisurely brunches alike.

Mini Frittata Hash Brown Disks

Discover the perfect breakfast solution with Mini Frittata Hash Brown Disks! These delightful bites combine the crispy goodness of hash browns with a fluffy, flavorful egg filling, making them a fantastic choice for busy mornings or leisurely brunches. Learn about essential ingredients, customization options, and a straightforward preparation guide that ensures delicious results. Enjoy a nutritious and satisfying meal that's easy to whip up, and perfect for any occasion!
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Ingredients
  

2 cups frozen hash browns, thawed

4 large eggs

1/4 cup milk

1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)

1/2 cup diced bell pepper (any color)

1/4 cup diced onion

1/4 cup cooked and crumbled bacon or sausage (optional)

Salt and pepper to taste

1 tablespoon olive oil or cooking spray

Fresh chives or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and prepare a muffin tin by greasing it with olive oil or cooking spray.

    Prepare the Hash Brown Base: In a large bowl, combine the thawed hash browns, salt, and pepper. Mix well. Spoon about 2 tablespoons of the hash brown mixture into each muffin cup, pressing it down firmly to form a base.

      Par-Bake the Hash Browns: Bake the hash brown bases in the preheated oven for 15 minutes, or until they are golden brown and crispy.

        Mix the Egg Filling: While the hash browns are baking, in another bowl, whisk together the eggs, milk, diced bell pepper, onion, cheese, and any additional ingredients (like bacon or sausage). Season with salt and pepper to taste.

          Fill the Muffin Tins: Once the hash browns have par-baked, remove them from the oven. Carefully pour the egg mixture over the hash brown bases, filling each cup almost to the top (leave a little space for the egg to puff up).

            Bake the Mini Frittatas: Return the muffin tin to the oven and bake for an additional 15-20 minutes, or until the frittatas are set and lightly browned on top. A toothpick inserted in the center should come out clean.

              Cool & Serve: Let the mini frittatas cool in the tin for about 5 minutes. Carefully run a knife around the edges and pop them out. Garnish with fresh chives or parsley, if desired.

                Enjoy: Serve warm or at room temperature as a delightful breakfast or brunch option!

                  Prep Time, Total Time, Servings: 15 min | 40 min | Makes 12 mini frittatas