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!
Mini Frittatas
Ingredients
- 10 large eggs
- ½ 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
Instructions
- Preheat oven to 350° F. 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.
Notes
Nutrition Information:
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.
i Shared this giveaway on twitter
What an awesome giveaway! I feel inspired to make mini foods :-)
blue65829 at aol dot com
i Follow a farmgirl’s dabbles on twitter
this recipe looks good. i will try it soon
I enjoy your recipes and your comments. The giveaway is nice also; thanks for offering it.
I love deviled eggs! Your recipe looks so yummy! I will have to try this!
That recipe is incredibly delicious, it’s seriously hard to walk away from the platter!!
Can’t wait to try these and many other of your recipes!
I follow you on pinterest
I am trying the mini frittatas for breakfast tomorrow – My husband and I love eggs especially in casseroles, frittats, omelets, etc.
Please let me know what you think of them, Kathy. Have a great weekend!
I followed you on face book
I love eggs and think mini sizes of most everything are irresistible.
Everything looks so good. I would love to win the prize. I have to serve a brunch with our Sunday school class in a few weeks and those frittatas look great.
I follow you on Pintrest
I follow you on FB
These look SO good, they could become addictive.
I will make your recipe for my brunch next Sunday.
I’d love to know what you think of them, Carole. Have a great weekend!
Those mini-frittatas are the cutest things I’ve ever seen — can’t wait to try them! They look simple too….right up my alley.
I always love how your photos echo the color palette of your blog – so vibrant! Thanks for making it all look so easy!
Thank you so much, Stacie. :)
Hi Brenda,
Love keeping up with your emails, Pintrest and your Facebook page!! The recipes and tips are priceless and very much appreciated.
I have received the Land O Lakes newsletter email for several years and would love to win the give away products.
So nice to hear from you, Deb! Thank you for reading a farmgirl’s dabbles. Have a great weekend!
Your head chef is just too cute! And yes, miniature sized food is the best. It’s dangerous, but definitely more fun to eat. Thanks for the awesome giveaway! :)
That little head chef is truly priceless. She chatters and hums the whole while, one of the happiest kids I’ve ever known. Such a joy. Have a great weekend, Chung-Ah!