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Mini frittata hash brown disks are a delightful culinary creation that reinvents the classic frittata by introducing a crispy hash brown base. This innovative dish merges the satisfying crunch of golden-brown hash browns with a rich, fluffy egg filling, making it an ideal choice for breakfast, brunch, or even as a savory appetizer at gatherings. Their bite-sized nature not only enhances their appeal but also invites endless customization, allowing you to tailor the flavors to suit your palate. Whether you are entertaining guests or simply seeking a hearty start to your day, these mini frittatas are sure to impress.

Mini Frittata Hash Brown Disks

Discover the new twist on a classic favorite with mini frittata hash brown disks! This innovative dish combines a crispy hash brown base with a fluffy, protein-packed egg filling, perfect for breakfast, brunch, or even as a savory appetizer. They're customizable to suit any taste, featuring colorful veggies, cheese, or optional meats. Easy to make and great for gatherings, this delightful creation will impress everyone at your table! Enjoy a delicious and hearty start to your day or serve them at your next event.
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Ingredients
  

2 cups grated frozen hash browns, thawed

3 large eggs

1/2 cup milk

1 cup diced bell peppers (mix of colors for vibrance)

1/2 cup diced onion

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

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

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

Fresh herbs for garnish (chives or parsley)

Instructions
 

Preheat your oven: Preheat your oven to 375°F (190°C). Prepare a mini muffin tin by greasing it lightly with cooking spray or oil.

    Prepare the hash browns: In a mixing bowl, combine the thawed hash browns with a pinch of salt and pepper. Mix well and then press a small amount (about a tablespoon) into the bottom of each muffin tin cavity to form a crust. Make sure to press them down firmly for a nice base.

      Bake the crusts: Place the muffin tin in the preheated oven and bake the hash brown crusts for about 15-20 minutes, or until they are crispy and lightly golden brown.

        Whisk the egg mixture: While the hash browns are baking, whisk together the eggs, milk, garlic powder, salt, and pepper in a separate bowl until well combined.

          Add the fillings: Once the crusts are ready, carefully remove the tin from the oven. Distribute the diced bell peppers, onions, cooked bacon or sausage (if using), and shredded cheese evenly among the hash brown crusts.

            Pour in the egg mixture: Gently pour the egg mixture over the filling in each muffin tin cavity, filling them just below the rim.

              Bake the frittatas: Return the muffin tin to the oven and bake for an additional 18-22 minutes until the egg is fully set and the tops are slightly golden.

                Cool and serve: Once baked, let the mini frittata hash brown disks cool in the tin for about 5 minutes. Then, use a small spatula or butter knife to carefully remove them from the tin. Garnish with fresh herbs before serving.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 12 servings