Today I want to share a great recipe for make-ahead Mini Frittatas.  The really great thing about these is that you can make them ahead and then freeze them.  Then you can have a frittata any day of the week, just pop one or two into the microwave and you’re ready to go!

You make these Mini Frittatas in muffin cups and  you can eat them right away, or you can put them in small ziploc bags and freeze them.  I made mine with ham and monterey jack cheese, but you could use whatever combo of ingredients you like.  Sauteed veggies or cooked breakfast sausage would be great and any kind of shredded cheese would be delicious.

I must give you full disclosure….I ended up over filling my muffin cups, so they did not come out looking very pretty, but they tasted great.  So don’t fill them all the way to the top like I did.  Otherwise, they were very easy to make, really not much more work than making scrambled eggs.  AND I just love the fact that you can freeze them and heat them up in merely minutes.  How great is that on a busy weekday morning?

Mini Ham and Cheese Frittatas
  • 10 eggs
  • 1/4 cup milk
  • salt and pepper
  • 1 1/4 cup deli ham
  • 1 1/4 cup shredded monterey jack cheese
  • cooking  spray
Preheat oven to 350 degrees
Crack the eggs into a bowl and add the milk and salt and pepper
Beat the eggs until well combined.
Coat a 12 cup muffin tin with cooking spray.  Chopped ham into small pieces.

Place about 1 tbsp ham and 1 tbsp cheese in each muffin cup.

Pour the egg mixture into each cup, about 3/4 of the way full (don’t make my mistake and overfill the cups).
My too full muffins cups!
Bake for about 15-18 minutes, until eggs are set.
I know, they don’t look pretty, but they taste fine
Let cool slightly before removing from muffin cups.  Enjoy right away or put them in ziploc bags (I packaged them up in pairs) and freeze.  To reheat, remove from ziploc bag and microwave until hot.

ENJOY!

Shared at This Chick Cooks on 10/4/11

Shared at Gooseberry Patch on 1/18/12

Shared at Family Fresh Meals on4/01/12.

Shared at Eat at Home on 9/05/12.

 

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