Ham & Cheese Mini Frittatas
"This came from Rachael Ray's "Get Real Meals" cookbook. We make them often for Sunday breakfast. They are very flexible. We have used several different combinations of leftover meats, cheeses and cooked vegetables. Even leftover taco meat was successful! Very budget friendly."
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
12 mini frittatas
- Serves:
- 6
ingredients
- 3 tablespoons melted butter
- 1⁄4 lb swiss cheese, finely chopped
- 1⁄4 lb ham, finely chopped
- 1 tablespoon milk or 1 tablespoon half-and-half
- 3 3 tablespoons scallions or 3 tablespoons chives
- salt and pepper, to taste
- 3 drops hot sauce
- 8 large eggs, well beaten
directions
- Preheat oven to 375 deg.
- Brush a 12-muffin tin liberally with the butter. Divide the chopped cheese and ham among the muffin cups. Add the milk, chives, salt, pepper and hot sauce to the eggs. Divide the egg mixture evenly among the muffin cups. Bake the frittatas until golden brown, about 10 - 12 minutes.
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RECIPE SUBMITTED BY
I am a banker who loves to cook. I prefer actual cooking to baking. However, I do bake my own bread on a weekly basis, as well as provide my family of four with homemade quick breads, cookies and easy desserts as much as possible. I am a big believer in cooking from scratch, even if it may take more time. I think it is better for us and tastes better too! We eat out very seldom and none of us care for fast food. I own MANY cookbooks, but spend a lot of time on Zaar just browsing. I use my slow cooker often and in the winter I like to use the oven for slow braising on the weekends. My husband grows a big garden in the summer, and I love to use the fresh herbs and produce. I also can and preserve what we can't eat.
