Mini Frittatas & a Bite-Sized Brunch
Mini portions are simply irresistible to me. And these Mini Frittatas with veggies and ham are certainly no slouch!
I am teaming up again with our local Minnesota Land O’Lakes Eggs, this time featuring a few recipes perfect for a spring Bite-Sized Brunch. I believe that smaller portions equal bigger fun, allowing for more variety in your brunch spread. And I have a few egg recipes here that will help you do just that, starting with these mini frittatas.
If I could choose just one breakfast item to eat on a regular basis, it would definitely be eggs. Their protein fills me up without bogging me down, and there are infinite ways to prepare and enjoy them. These mini frittatas won me over pretty quickly, I have to admit. Full of flavor from ham, sautéed vegetables, and Parmesan, and then topped with a juicy little slice of tomato, their tender goodness is hard to resist.
Our daughter insisted on being the head chef in our frittata making, often asking me to just stand on the other side of the counter and watch. And she wasn’t fooling around. Tessa was there from start to finish, until the very last mini muffin cup was topped to her liking.
Besides being a beautiful addition to a Bite-Sized Brunch, I found that these mini frittatas make the most excellent grab-and-go breakfasts. They keep well in the refrigerator for a few days, and only require a short warm-up. With a few fresh berries and a glass of OJ, I was in breakfast heaven in a matter of just a few minutes. Talk about a perfect way to start the day!
Yield: about 40 mini frittatas
Cook Time:19 minutes total
- 10 large eggs
- 1/2 c. milk
- 1 c. grated Parmesan, divided
- salt and pepper, to taste
- 1 T. butter
- 1 T. olive oil
- 1 small red bell pepper, diced
- 1 small onion, diced
- 1 large clove garlic, minced
- 4 oz. thinly sliced ham, chopped
- grape tomatoes, sliced into 2 to 4 slices, depending on their size
- 2 T. finely chopped fresh chives
Preheat oven to 350°. Spray 2 mini muffin tins (with 24 cups each) with nonstick spray. Set aside.
In a medium bowl, whisk the eggs, milk, and 3/4 cup of the Parmesan. Season with salt and pepper, keeping in mind that the Parmesan will add plenty of salty flavor. Set aside.
In a large skillet over medium-high heat, heat the butter and olive oil. Add the pepper, onion, and garlic and sauté just until softened, about 5 minutes or so. Add the ham to the pan and stir together. Take pan off heat. Divide the mixture between 40 (give or take, depending on your ingredients and size of muffin cups) muffin cups and then fill the remaining area of the muffin cup almost to the top with the egg mixture. Give a little stir to combine the egg mixture with the veggies and ham. Top each muffin cup with a slice of tomato and a bit of chives, and then sprinkle with a little more of the remaining 1/4 cup of Parmesan. If desired, add a little freshly cracked black pepper over the top.
Bake for 12 to 14 minutes, or until eggs puff up and are just set in the center. Remove from oven and let rest in pan for at least 5 minutes before removing (they'll come out much easier!). Serve warm or at room temperature. The mini frittatas keep well in a covered container in the refrigerator for a few days, and make for a quick and delicious grab-and-go breakfast.
To show you what a lovely Bite-Sized Brunch these Land O’Lakes eggs can make, I gathered up a couple more of my favorite small portioned egg recipes. I had originally shown you how to sauté some incredible Mediterranean Deviled Eggs. Here I simply created them sans the sauté step. Still amazing! And it just wouldn’t be me if there wasn’t a little bit of sweet to top the whole thing off. Thus the lovely Mini Lemon Custard Cups, created from a silky smooth egg base. All these dishes made for a brunch I’ll be making again, for sure!
Disclosure: Thank you to Land O’Lakes Eggs for providing me with eggs to sample and an On-Ice Deviled Eggs Server. All text and opinions are my own.
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