Make a breakfast that is palm-sized and
packed with protein!
Vincy Stringham shares her recipe for ham and
Potato & Ham Mini Frittatas
1 bag (11 oz) Green Giant® Seasoned Steamers™ frozen
backyard grilled potatoes
1 cup finely chopped ham
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained,
1 cup milk
1/4 cup Pillsbury BEST® Self-Rising Flour
1 cup finely shredded Asiago cheese
1 Heat oven to 375°F. Spray 24 regular-size muffin cups
with Crisco® Original No-Stick Cooking Spray. Microwave
frozen potatoes as directed on bag. Cool 3 minutes;
2 In medium bowl, mix potatoes, ham, mushrooms, 1/4
teaspoon salt and 1/4 teaspoon pepper. In another medium
bowl, beat eggs, milk and flour with electric mixer on
medium speed until well blended.
3 Spoon 2 tablespoons potato mixture into each muffin cup.
Divide egg mixture evenly among muffin cups (about 3
tablespoons each). Sprinkle with cheese.
4 Bake 12 to 17 minutes or until center is set. Cool 2
minutes. Run knife around edge of each frittata to loosen;
remove to serving platter.