goat cheese & potato mini frittatas

How To Make goat cheese & potato mini frittatas

• 1

  Preheat oven to 375^. Spray bottom & sides of 24 mini muffin cups with nonstick cooking spray. Sprinkle muffin cups with bread crumbs; turn pan upside down over paper or sink & shake to remove excess crumbs.
• 2

  In a medium nonstick skillet, heat oil over medium high heat. Carefully add potatoes and cook, stirring occasionally, for 5 to 7 minutes or until lightly browned. Divide potatoes evenly between muffin cups.
• 3

  In a medium bowl, combine eggs, milk, salt & pepper, whisking until well blended. Pour over potatoes; top with cheese.
• 4

  Bake for 10 minutes or until lightly browned and set. Remove from oven, let stand for 2 minutes. Run a knife around edges of cups; gently remove frittatas. Garnish with parsley, if desired. Serve warm.
• 5

  NOTE: Frittata mixture can be baked in a 13x9 pan. Bake at 375 for 10 minutes or until lightly browned and set. Remove from oven and cool for 5 minutes on a wire rack.
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