Mushroom and Canadian Bacon Frittatas

Instructions

1. Preheat oven to 375ºF. Place rack in lower third of oven. Coat a 12-hole standard muffin tin with cooking spray; set aside.
2. In a nonstick skillet over medium-high heat, cook bacon until just brown, about 2 minutes; remove from skillet and set aside.
3. Off heat, coat skillet with cooking spray; set over medium-high heat. Add hash browns and onion to skillet; cook, stirring occasionally, until hash browns are heated through and start to brown, about 7 to 9 minutes. Remove from skillet and set aside.
4. Off heat, recoat skillet with cooking spray; set over medium-high heat. Add mushrooms and scallions to skillet; cook, stirring occasionally, until mushrooms are soft, about 5 minutes. Stir in coriander and thyme; remove from heat and set aside.
5. In a mixing bowl, whisk together eggs, egg whites, milk, parsley, salt and pepper; stir in mushroom mixture and cooked bacon.
6. Evenly divide hash brown mixture among prepared muffin holes; press down on mixture so it forms an even bottom and covers some of the sides. Spoon about ¼ c egg mixture over potato layer; crumble 1 tsp cheese over each.
7. Bake frittatas until egg is cooked through, about 25-30 minutes. Let cool slightly and remove from pan with a knife. Serve warm.
8. Serving size: 1 frittata.