Mini Frittatas

I was running out of options for breakfast items that were quick before work, so I came up with these mini egg frittatas. I make a large batch of them every couple of weeks and individually freeze them so I can pop one in the microwave. The trick it to slightly under-bake them so they will be flavorful and moist after microwaving. I eat them with my SCD yogurt and a muffin every morning.


24 eggs
1/2 cup grated Cheddar cheese (or cheese of your choice)
1/2 cup grated Gruyere cheese
2 Tbsp chopped flat leaf parsley
1 cup cubed ham (for SCD legal, make sure it is cured with salt or honey)
Salt and pepper
Optional ingredients :  spinach, mushrooms, bell peppers


Preheat oven to 350°

Whisk eggs in a bowl until yolks and the whites are combined. Mix the rest of the ingredients together and then pour into greased muffin tins until 3/4 full. Bake for about 8-10 minutes, or until the center is firm. Let the frittatas cool, and then wrap individually in cling wrap.


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