Hash Brown Crusted Frittata Brunch Casserole 5fix Recipes

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SPINACH HASH BROWN FRITTATA



Spinach Hash Brown Frittata image

I love this recipe for its ease! Make it the night before, cover with plastic and pop it in the refrigerator and bake the next morning! -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 16

1 large onion, finely chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon salt
1/4 teaspoon pepper
2 ounces pancetta or bacon strips, finely chopped
3 cups frozen shredded hash brown potatoes, thawed
8 large eggs, lightly beaten
1 cup 2% milk
1 cup fontina cheese, divided
1 cup shredded cheddar cheese, divided
1/4 cup minced fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350°. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in spinach, salt and pepper. Remove from heat., In another skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., In a greased 11x7-in. baking dish, layer hash browns, spinach mixture and pancetta. In a large bowl, whisk eggs, milk, 1/2 cup fontina cheese, 1/2 cup cheddar cheese, parsley, Worcestershire sauce, mustard and nutmeg; pour over top. Sprinkle with remaining cheeses., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 281 calories, Fat 19g fat (9g saturated fat), Cholesterol 225mg cholesterol, Sodium 542mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.

HASH BROWN FRITTATA



Hash Brown Frittata image

Scrambling for supper? Mix the eggs and potatoes in one easy skillet dish and you're ready to announce, "Dinner's ready!"

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 4

Number Of Ingredients 8

2 cups refrigerated shredded hash brown potatoes
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 teaspoon onion salt
4 eggs
1/4 cup milk
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
1/2 teaspoon red pepper sauce
1/3 cup shredded Cheddar cheese

Steps:

  • Mix potatoes, corn and onion salt. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Pack potato mixture firmly into skillet, leaving 1/2-inch space around edge. Reduce heat to medium-low. Cook uncovered about 10 minutes or until bottom starts to brown.
  • Meanwhile, mix eggs, milk, marjoram and pepper sauce. Pour egg mixture over potato mixture. Cook uncovered over medium-low heat. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook about 5 minutes or until eggs are thickened throughout but still moist. Sprinkle with cheese.
  • Reduce heat to low. Cover and cook about 10 minutes or until center is set and cheese is bubbly. Loosen bottom of frittata with spatula. Cut frittata into 4 wedges.

Nutrition Facts : Calories 295, Carbohydrate 43 g, Cholesterol 225 mg, Fiber 4 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 730 mg

HASH BROWNS FRITTATA



Hash Browns Frittata image

I got this from a book of favourite egg recipes. Chopped cooked bacon or diced ham can be added along with the peppers and onion. You can also substitute Monterey jack cheese for the cheddar.

Provided by Fluffy

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
2 cups frozen hash brown potatoes
1/2 cup chopped green peppers or 1/2 cup red pepper
1/4 cup chopped onion
6 eggs
1/4 cup milk
salt and pepper
1 cup shredded cheddar cheese

Steps:

  • In a medium skillet heat oil over medium heat.
  • Add hash browns and cook for a few minutes until heated through, stirring occasionally.
  • Stir in green or red pepper and onions.
  • Cover and cook over medium heat for 6 to 7 minutes, stirring occasionally.
  • In a medium bowl, whisk together eggs, milk, salt and pepper.
  • Pour mixture evenly over hash browns; using turner, poke hash browns in several places to help mixture seep through to skillet.
  • Cover and cook over medium-low heat for 6 to 7 minutes or until eggs are just about set.
  • Sprinkle cheese over top.
  • Cover and cook for 2 to 3 minutes or until cheese is melted.
  • Loosen edges and cut into wedges.

Nutrition Facts : Calories 357.9, Fat 21.5, SaturatedFat 9.2, Cholesterol 349.1, Sodium 311.9, Carbohydrate 22.1, Fiber 1.9, Sugar 1.6, Protein 19.4

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