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