Mini Hashbrown Frittatas

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.