The best, easiest candy you can create is sinfully delicious and addictive. The one time I’ve ever seen this fail, the mishap involved the most amazing ooey, praline pecan ice cream topping.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups frozen hash brown potatoes
- ½ cup shredded carrot
- ¼ cup chopped onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter
- 1 to taste salt and pepper to taste
- 8 eggs
- ½ cup milk
- ¼ teaspoon dry mustard
- 1 dash hot pepper sauce
- 1 cup cubed cooked ham
- ½ cup shredded Cheddar cheese
Instructions
- In a non-metallic 2 quart casserole dish, stir together potatoes, carrot, onion, parsley and butter. Cover and microwave on High for 5 minutes, stirring once or twice. Season with salt and pepper.
- In a medium bowl, beat together, eggs, milk, mustard and hot pepper sauce. Stir in cubed ham. Pour egg mixture into casserole, stir to combine.
- Cover dish and microwave on high for 3 minutes. Draw cooked egg toward middle of dish and microwave on medium for 10 to 12 minutes. If you do not have a turntable rotate dish 2 to 3 times. Sprinkle cheese on top, cover and microwave for 30 to 60 seconds until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts
| Calories | 422 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 423 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 14 g |
| Sodium | 941 mg |
| Sugars | 3 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome recipe! I made less of it to accommodate two servings instead of four and substituted spinach for carrots just cause that’s what I had on hand. The times were way too long, so y’all watch over it carefully.
Quick, tasty breakfast for my daycare kids.
I made this for my daughter and I after a weekend long lie . . . didn’t have any frozen hash brown potatoes or ham, so I gently fried the onions, some fresh grated potato, since trimmed smoked bacon and added some chopped mushrooms and frozen spinach, then did the rest in the microwave as pet recipe. . . blooming delicious! so good my daughter asked me to make it again next week!
Loved it!
Whenever there are frozen hash browns (of any kind) in the house, I try to make this for breakfast. It is easily scaled for one and takes so little time to put together. If I don’t have the parsley, I just omit it; don’t bother with the dried.
Not bad. Good base, as others said. I cooked the onions a few before adding the rest since I like onions cooked, not just heated. ‘Should’ve put the potatoes in there, too. They weren’t raw, but a little underdone in the end. I did high for three. Medium for three. Medium for three. Then let rest covered to finish cooking. I mixed in the cheese before covering. It’s hot enough to melt it without overcooking the eggs. Dry eggs are not a good thing. A take it or leave it dish for this house. Oh, it feeds more than four – double that. May do the “wrap in a flour tortilla trick” for braakfast.
Not having made a frittata in the microwave before, I thought this was a good basic recipe to try, adding my own touches. Since there are just my two of us, I used 5 extra large eggs; diced half an Idaho potato and sautéed it with green onion and a touch of garlic; then sautéed diced mushrooms – setting aside extra for a topping at the end; I then added some sautéed diced Black Forrest ham, mixed the lot into the whipped egg; cut in a little Cheddar and Jack cheeses, covered the dish and set the timer for 3 minutes. I then uncovered the dish, spread on some Pico de Gallo (fresh salsa), added more cheese on top; covered the dish again and microwaved an additional 3 minutes (full power, 1100 watts) until done. I let it rest for 5 minutes, topped with the remaining mushrooms and served. It came out just right, not dry or wet, and delicious. Frittatas are great for experimentation. A nice glass of white wine was the perfect finish.
The cooking time is way too long for a 1,000 watt microwave, and I even took it out early. I had to use bacon instead of ham, it was really salty, but that’s my own fault. I will not make this recipe again, but try another recipe for microwave frittata.
My whole family enjoyed this recipe. I’m not usually a fan of microwave recipes, but this is very good. The carrots and parsley make for a very pretty presentation, too.
This was tasty and quick. I served it rolled in flour tortillas. A hit with picky kids too.
I’m not much of a breakfast person, but this was pretty good. My one year old will hardly ever eat eggs and I thought she was gonna make herself sick from eating so much! We used regular mustard b/c I didn’t have any dry on hand. It was ok with ham, but I think sausage would be better. Next time we will try sausage with it.
If you like to sleep in on the weekends, but don’t want to starve your family by making them wait for an hour or more while your casserole cooks, this recipe is for you! I have never cooked eggs in the microwave before, so I was a little skeptical…but this came out really good! I think the only thing I might do differently next time is sautee the onion first for a little sweetness. Well, I might also add more cheese into the mixture (but we LOVE cheese). This is a very good base recipe that has plenty of room for experimentation. -Try serving with a sliced tomato…mmm! Thanks for a quick and tasty brunch, Sunedan!
very good! gonna try it with sausage next.
Very good, and so easy. I didn’t have fresh parsley or onions so I used a little onion powder and dried parsley. It was great. Sprinkled it with Tabasco sauce. We loved it. Will definitely make it again for company.
I didn’t microwave this recipe, but used it as a guide to make a baked frittata because I liked the ingredients in it. It turned out very well. I also didn’t put any cheese on it. Everyone liked it but I can’t rate it as a microwave recipe.