Prep 12 mins
Cook 10 mins
These delicious little frittatas are baked in muffin tins. It's a great way to cook eggs for a lot of people. They're like little quiches without the crust. Frittatas are so easy and flexible - you can use any omlette or quiche ingredients in these. Breakfast for two: I cut the eggs, milk, and pepper in half, skipped the salt, used 1/4 cup crispy proscuitto (Crispy Crumbled Prosciutto) with 1/4 cup jack cheese and baked in a regular size muffin pan (6 frittatas) for about 15 minutes. Yummy!
- 8 eggs
- 1⁄2 cup milk
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon salt
- 4 ounces ham, chopped
- 1⁄3 cup parmesan cheese, grated
- 2 tablespoons Italian parsley, chopped
- Preheat the oven to 375 degrees.
- Spray 2 mini muffin tins (each with 24 cups) with nonstick spray.
- Whisk the eggs, milk, pepper, and salt in a large bowl to blend well.
- Stir in the ham, cheese, and parsley.
- Fill prepared muffin cups almost to the top with the egg mixture.
- Bake until the egg mixture puffs and is just set in the center, about 10 to 15 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter.
Half the recipe gave me three 1/2 cup servings baked in custard cups for 18 minutes at the given temperature. Mine were made with Black Forest Ham and some very good aged Parmesan. Quick to put together and great-tasting too, a combination you can't beat. Made for Spring PAC 09.
Pretty little bites of goodness. I served with recipe#240550 added some sauted onions, and used bacon instead of ham as that's what I had. Followed the rest of the recipe as directed and DH declared this a winning combination. So easy to prepare too I can see how it would make a very nice company breakfast. Will be making this a lot. Thanks for posting.
I made 1 serving using american cheese and added some garlic powder for extra flavor. I got three 1/4 cup ramekins from the 1 egg serving amount and also made them even simpler by microwaving them on high for 1 1/2 minutes. This is so delicious. Thanks for posting, I will definitely be making these again! :)