Mini Hashbrown Frittatas
(Source: Southern Living Magazine)
Baking spray with flour
1 (20-oz.) pkg.
refrigerated shredded hash browns (such as Simply Potatoes)
10 ounces sharp
Cheddar cheese, shredded (about 2 1/2 cups), divided
1 (10-oz.) pkg.
frozen chopped spinach, thawed
1 tablespoon
unsalted butter
1 small onion,
minced (about 1 cup)
6 large eggs
3/4 cup
half-and-half
2 1/2 teaspoons
kosher salt
1/2 teaspoon black
pepper
1/2 cup quartered
cherry tomatoes (from 1 pint tomatoes)
Preheat oven to 375°F. 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.
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.
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.
Bake at 375°F
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.
