Mini Ham and Swiss Frittatas

Rating: 3.76 stars
17 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

These little frittatas are so quick and easy, and my husband and kids just gobble them up. Make them in a 24 cup mini-muffin tin. I first had these at a neighborhood breakfast, and my neighbor added fresh onions and veggies, but this is great for making on nights when there isn't much in the fridge! Honey ham is good in these, as well. They can be served hot or cold and are great as reheated leftovers.

By ruthietoothie9

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
8
Yield:
24 mini frittatas
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Prepare 24-cup mini-muffin pan with cooking spray.

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  • Toss cheese and ham together in a bowl; distribute evenly between the 24 prepared muffin cups.

  • Beat eggs, onion powder, garlic powder, and pepper together with a whisk in a bowl; pour in equal amounts over ham and cheese in muffin cups.

  • Bake in preheated oven until tops turn light golden brown, about 12 minutes. Remove frittatas form cups with a spoon.

Nutrition Facts

Per Serving:
198 calories; protein 15.2g 31% DV; carbohydrates 1.8g 1% DV; fat 14.3g 22% DV; cholesterol 195.1mg 65% DV; sodium 375.6mg 15% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Baking Nana
Rating: 4 stars
02/22/2015
I made half a batch of these using 4 eggs and a 12 cup mini muffin pan. The amount of eggs was spot on. I only used 1 slice of cheese finely diced and it was plenty. A couple of tips - I filled the muffin cups to just about the top and they puffed up nicely without overflowing. I would suggest removing them or at least loosening them up almost immediately after being removed from the oven. I waited a bit too long (to take a picture) and they were starting to stick. A plastic teaspoon lifted them out without scratching the pan. Read More
Helpful
(24)

Most helpful critical review

Emmy Cook
Rating: 2 stars
11/20/2016
These may have been quick and easy, but they were also bland. They looked lovely coming out of the oven, but I had one shortly later for breakfast and was not impressed. My 4yo was keen to try one since they looked so good, but she only took one bite and hasn't touched it since. If you plan on making these, I suggest you add a lot to it to make it taste as good as it looks. Read More
Helpful
(4)
17 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Baking Nana
Rating: 4 stars
02/22/2015
I made half a batch of these using 4 eggs and a 12 cup mini muffin pan. The amount of eggs was spot on. I only used 1 slice of cheese finely diced and it was plenty. A couple of tips - I filled the muffin cups to just about the top and they puffed up nicely without overflowing. I would suggest removing them or at least loosening them up almost immediately after being removed from the oven. I waited a bit too long (to take a picture) and they were starting to stick. A plastic teaspoon lifted them out without scratching the pan. Read More
Helpful
(24)
Emmy Cook
Rating: 2 stars
11/19/2016
These may have been quick and easy, but they were also bland. They looked lovely coming out of the oven, but I had one shortly later for breakfast and was not impressed. My 4yo was keen to try one since they looked so good, but she only took one bite and hasn't touched it since. If you plan on making these, I suggest you add a lot to it to make it taste as good as it looks. Read More
Helpful
(4)
William Dunphy
Rating: 4 stars
02/18/2017
I have made this twice, the first time I made it with extra sharp cheddar cheese in lieu of Swiss, it was very good. The next time I added wasabi powder in lieu of the onion powder, and it was great ! Read More
Helpful
(2)
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Chef Boy-oh-Boy
Rating: 4 stars
02/18/2017
This is very simple to make and has a pleasing appearance and texture. I suggest adding a tablespoon of snipped chives to the beaten eggs. Read More
Helpful
(2)
rajaracer
Rating: 4 stars
06/12/2016
quick and easy but it was challenging not spilling egg all over the muffin tin's very small cups. I used shredded cheese and basil. Read More
Helpful
(1)
CAE24
Rating: 5 stars
10/22/2016
Kids loved it.. and as a bonus wife also.. Read More
Helpful
(1)
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ms sheppard
Rating: 3 stars
06/28/2015
I used the 4 eggs and added kale pre-baked sweet potatoes cherry tomatoes and subbed crumbled cooked ground beef instead of ham. Tasty but sticky to pan. I tried to remove right out of oven. Failed. And they deflate right away. Read More
Helpful
(1)
Sommer R
Rating: 4 stars
09/28/2016
Thus was yummy and fun. although I used a lot more eggs than suggested. that was a Bummer Read More
Michelle Agre
Rating: 4 stars
02/15/2020
I made it and even added a little Parmesan to the eggs, however I’m used to adding a little milk while beating the eggs. So the egg muffins puffed up in the oven and deflated when I took them out. So I will for sure make this again but without the milk. I did however put a little garlic butter on top after I took them out and it really enhanced the flavor! Remake for sure! Read More
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