Shelly's Recipe

BREAKFAST POTATO FRITTATA

Category: Breakfast and Brunch

30-45 frozen shredded potato nuggets or 1 (20 oz) pkg refrigerated hash brown potatoes
2 ounces cream cheese, softened
2 tablespoons sour cream
2 tablespoons milk
5 eggs
Salt and pepper, to taste
1/2 red or green bell pepper, diced
1/3 cup each mushrooms and red onion, diced
5 - 10 strips bacon or 8 oz bulk sausage, cooked, drained and crumbled
1/2 to 1 cup shredded cheddar cheese
1/4 cup thinly sliced green onion tops (optional)

Preheat oven to 425. Arrange potato nuggets in a single layer or spread hash brown in a large nonstick skillet. Bake 15-17 minutes or until crisp; remove from oven. Reduce oven temperature to 350.

Whisk together cream cheese, sour cream and milk in medium bowl; add eggs and whisk until smooth. After cooking meat, drain off all but 1-2 tbsp drippings and season and saute vegetables . Add meat and spread over potatoes. Sprinkle with cheese. Pour egg mixture evenly on top.

Bake 18-22 minutes or until egg mixture is set but still moist. Remove from oven and invert frittata onto serving plate. Sprinkle with green onions, if desired. Cut into wedges and serve immediately.