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: 20 mins
• Serves: 6
• Yields: 12 mini frittatas

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  tablespoons  finely chopped onions or 3  tablespoons scallions or 3  tablespoons chives
•  salt and pepper, to taste
• 3  drops  hot sauce
• 8  large eggs, well beaten

Directions

1. Preheat oven to 375 deg.
2. 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.