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Breakfast is often touted as the most important meal of the day, and for good reason. It sets the tone and energy for the hours ahead. If you're looking to elevate your morning routine with a dish that combines convenience, flavor, and versatility, look no further than our Mini Frittata Hash Brown Disks. This delightful recipe merges the crispy goodness of hash browns with the fluffiness of eggs, creating a unique breakfast option that is sure to tantalize your taste buds.

Mini Frittata Hash Brown Disks

Elevate your breakfast game with Mini Frittata Hash Brown Disks! This easy-to-make dish combines crispy hash browns and fluffy eggs for a delicious and versatile morning meal. Customize your frittatas with your favorite cheeses, vegetables, or meats for a personalized touch. Perfect for busy mornings, brunch with friends, or as a tasty snack, these bite-sized delights are sure to impress. Discover how to create your own culinary masterpiece with this engaging recipe!
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Ingredients
  

2 cups shredded hash browns (frozen or fresh)

6 large eggs

1/2 cup milk

1 cup shredded cheddar cheese

1/2 cup diced bell peppers (any color)

1/4 cup finely chopped onion

1/2 cup cooked and crumbled bacon or sausage (optional for meat lovers)

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

Fresh herbs for garnish (such as chives or parsley)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). While it heats, lightly grease a 12-cup muffin tin with cooking spray or a drizzle of olive oil to ensure easy release of the frittatas.

    Prepare the Hash Brown Base: In a large mixing bowl, combine the shredded hash browns with a pinch of salt and freshly cracked black pepper. Mix until evenly seasoned. Evenly distribute this mixture among the muffin tin cups, using your fingers or the back of a spoon to press down firmly and form compact disks. Place the tin in the preheated oven and bake for 15-20 minutes, or until the edges of the hash browns are golden brown and crispy.

      Make the Egg Mixture: While the hash browns are baking, crack the eggs into a separate bowl. Add the milk, garlic powder, and a sprinkle of salt and pepper, then whisk until the mixture is fully combined. Gently fold in the shredded cheddar cheese, diced bell peppers, chopped onion, and the crumbled bacon or sausage, if you're using it.

        Assemble the Frittatas: Once the hash brown disks are baked and have a nice golden color, carefully take the muffin tin out of the oven. Pour the egg mixture over each hash brown disk, filling each cup right up to the top without overflowing.

          Bake the Frittatas: Return the muffin tin to the oven and bake for an additional 15-20 minutes, or until the eggs are set, puffed up, and slightly golden on top.

            Cool and Serve: After baking, let the mini frittatas cool in the tin for about 5 minutes to set. Gently run a knife around the edges of each frittata to help release them, then carefully pop them out.

              Garnish and Enjoy: Before serving, sprinkle with freshly chopped herbs like chives or parsley for an extra burst of flavor and color. These delightful mini frittata hash brown disks can be enjoyed warm or at room temperature, making them an ideal choice for breakfast, brunch, or as a tasty snack!

                Prep Time: 15 minutes

                  Total Time: 50 minutes

                    Servings: 12