These mini ham and cheddar frittatas will have you going out and feeling full before you have your first cup of coffee!
Preparation:
Cook:
Level: Easy
Ingredients
- ½ cups Chopped red onion
- 1 cup Chopped fresh tomato
- 1 Jalapeño, chopped
- 1 cup Castle Wood Reserve® Smoked Virginia Ham Chopped
- ten large eggs
- 1 teaspoon Kosher salt
- ½ teaspoon Ground black pepper
- ¾ Grated cheddar cheese
Preparation
Preheat the oven to 350°F. Spray a nonstick or silicone muffin pan with nonstick cooking spray.
In a small bowl, combine the chopped red onion, tomato and chopped jalapeño.
Place 1 heaping tablespoon of the mixture into each muffin tin. Next, add 1 heaping tablespoon of chopped ham to each muffin cup.
Beat the eggs in a medium sized bowl. Stir in salt and pepper. Pour over meat mixture in muffin pan, leaving ¼ inch from top. Top with about 1 tablespoon of grated cheese.
Bake for 20 to 25 minutes, or until the egg has risen and comes clean with a toothpick. Remove the frittatas from the muffin tin and enjoy them piping hot.
Store in an airtight container in the refrigerator for up to 5 days.
