eggcellent morning

breakfast to go

Eggs are such a great protein option. I eat a lot of them (mostly fried over easy/medium), and was looking for a quick and portable breakfast option incorporating eggs. While hard-boiled is an easy go-to, I thought something with a little bit more flavor would be nice.

cheese, pepper, ham, scallions

I ran across this recipe on Kalyn’s Kitchen, which has a lot of South Beach Diet recipes, including Jessica’s balsamic glazed pork chops from a couple weeks ago. I love mini foods, so these portable frittatas were a perfect fit.

a dozen eggs filling full to the top

The beauty of this recipe is that you can change it up to suit your tastes. For instance, I think the next go-round, I’ll add a healthy dose of hot sauce to the eggs to give them a little spice. And maybe some chopped tomatoes as well. The possibilities are really endless– just be sure to not overfill your muffin cups.

baked egg muffins

mini ham and cheese frittatas
printer-friendly recipe
adapted from Kalyn’s Kitchen
serves: 4-6 (2-3 each)

ingredients:
1 heaping cup ham, finely diced
2/3 cup finely grated cheese (I used cheddar)
1/2 bell pepper, finely diced (approximately 1/2 cup)
2 green onions, thinly sliced (approximately 1/4 cup)
12 eggs, beaten well
1/2 teaspoon dried herb blend
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper

directions:
Preheat oven to 375 degrees. Spray a muffin tin with non-stick spray. In the bottom of each muffin cup, layer the ham, cheese, pepper, and green onions, dividing equally among the twelve cups. Break eggs into a bowl or large measuring cup and add the herbs, salt and pepper. Beat eggs and seasonings with a fork until they are well combined.  Pour eggs over the other ingredients until the muffin cups are nearly full, but not quite reaching the top. Take a small fork and gently “stir” to distribute the ingredients in the egg mixture. Bake 25-30 minutes, or until the egg mixture is set and starting to brown slightly.

note:
These mini frittatas will keep in the refrigerator for about a week. To reheat, microwave 30-60 seconds.

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