Mini Ham and Cheese Frittatas
Tender little bites of fluffy eggs layered with cheese and studded with bits of ham, fresh parsley and a dash of grated nutmeg – perfect for brunch appetizers or a grab and go for breakfast!
Equipment
- Mini muffin pan, 24 well capacity
Ingredients
- 5 extra-large eggs
- ¼ cups half and half
- 2 tablespoons ricotta cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ⅛ teaspoon freshly grated nutmeg
- 6 tablespoons grated Jarlsberg cheese
- 1 tablespoon chopped fresh parsley
- 2 ounces thinly sliced ham, chopped, about ½ cup
Instructions
- Whisk the eggs together with the half and half, the ricotta cheese, kosher salt, pepper, and nutmeg until well blended. Stir in the Jarlsberg cheese, parsley, and the ham.
- Line 24 mini muffin tins with parchment paper liners. Divide the egg mixture between the cups, filling the about ¾ full. Stir the egg mixture frequently as you go as the pieces of ham will tend to settle to the bottom of the mixing bowl.
- Bake in a 375-degree oven for 12 to 14 minutes, until the eggs are set and puffed.
- Remove the frittatas from the pan and serve or cool on a wire rack.
Notes
You can keep leftovers stored in a container in the fridge for 3 to 4 days or freeze for up to a month. To reheat, pop them in the microwave on medium setting for about 20 to 25 seconds or in a 350-degree oven for about 5 to 6 minutes until warmed through.
You can use Gruyère or Swiss cheese in place of Jarlsberg if preferred.