In a medium mixing bowl, whisk together the eggs, milk, a pinch of chilli flakes, grated cheddar, the Making and Serving the Mini Frittatas. Then layer the ham, top with cheese, and fill cups about 3/4 full with the egg mixture. I love breakfast recipes that have eggs, vegetables, and meat because they’re packed with all kinds of good nutrients! Fill the cups almost to the top but not completely. Cook until eggs start to set. The great thing about this frittata is that it is filled with 2 cups of zucchini!! The recipe makes about 8 small muffin-sized egg and sausage frittatas, enough for 4 people. Heat a 9-inch nonstick skillet coated with cooking spray over medium-high heat. Pour over sautéed ham and vegetables. I also didn't add the ham mixture to the egg mixture - I divided the egg mixture 12 ways into my muffin tin, and then sprinkled the ham mixture on top (I felt like I more evenly divided the egg and topping that way). Makes 5-6 servings Ingredients: 10 large free-range eggs 1/4 cup unsweetened almond, or coconut milk more » https://www.livelovenourish.com.au/recipe/mini-frittata-muffins Add egg mixture; reduce heat to medium. Fill each muffin cup 1/2 to 3/4 of the way up the sides of the tin. Make sure to grease your muffins well to avoid a stuck on mess. Lightly grease a muffin tin. Ingredients. I love the green specks inside of the frittata and it is just full of so much egg, ham, and cheese goodness. Pour the eggs over the mushroom and ham mixture. Frittatas are such a delicious and versatile meal and are a great way to use up leftovers, especially ham & cheese. Ham, cheese & onion frittata. Fill muffin cups 3/4 full because they puff … Buy diced ham and shredded cheese to save on time. Leftover Ham Frittata is an impressive morning-after meal. Frittatas are some of the most efficient vehicles for leftover vegetables. Add ham, broccoli and onion to skillet and cook, stirring often for 4 to 5 minutes. Add onion, bell pepper, and asparagus; sauté 3 minutes. These Make Ahead Breakfast Frittata Muffins are based off a breakfast egg casserole that we make all the time. Breakfast Frittata Muffins These frittata breakfast muffins are easy to prep ahead of time and make a quick gourmet breakfast option! Spoon evenly into 12 greased Bake h am and spinach egg muffins in preheated oven for 12-15 minutes, or until set. Add whisked eggs, cream and cheese to the pan, and pop right in the oven for an easy bake. Allow to cool for 5 minutes, then run knife around the edges again and carefully remove frittatas from pan. 6 slices of ham 190g Cheddar cheese 75g butter 1 egg 250ml milk 300g self-raising flour ½ teaspoon paprika a pinch of sea salt Method. 3. Saute mushrooms and onions together in a cast iron skillet and toss in your leftover diced ham. Pour the egg mixture into each muffin cup. Prep Time: 10 mins. They are so easy to put together and take plain, boring eggs to a whole new level. Preheat the oven to 190°C/375ºF/gas mark 5. While you can use paper to line the muffin cups, I prefer to generously coat with cooking spray. Fluffy frittata stuffed with asparagus, ham, and parmesan cheese. Add the country ham and broccoli, and cook, stirring, until heated through, about 3 minutes. It’s a breakfast dream—so simple and delicious! Pour the whisked eggs over the filling ingredients in the muffin cavities. There’s just something that’s so cool to me about making recipes in a muffin tin that aren’t actual muffins. Heat oven to 350°F Beat eggs, milk, salt and pepper in a medium bowl until blended. Ham and Spinach Frittata is a snap to assemble, quick to bake, and can be adapted to add in your favorite fillings! Recipes, breakfast brunch whites, eggs, milk, salt and pepper to taste generously coat with spray! In your leftover diced ham and shredded cheese to the pan, salt... 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