Mini Baked Frittatas
These protein-packed mini egg cups are the perfect grab and go breakfast or lunch, since they can be made ahead and popped in the microwave to reheat.
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Ingredients
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- 1 tablespoon olive oil or vegetable oil
- 1 (8 Ounce) package J-M Mushrooms
- 1 cup Scissortail Farms spinach leaves, lightly packed
- 1/4 teaspoon Daddy Hinkles Original Seasoning
- 8 Hansens eggs, lightly beaten
- 1/2 cup Dairy Pure Whole Milk
- 1/2 cup Bar-S Chopped Ham
- 4 ounce Loveras Caciocavera cheese, grated (may substitute mozzarella)
- Preheat oven to 375 degrees. Spray 6 small glass Pyrex ramekins with nonstick cooking spray. Alternately, you can spray a muffin tin with nonstick cooking spray or line a muffin tin with paper liners.
- Heat oil in a large skillet over medium-high heat. Add mushrooms, cooking until softened and the mushrooms have released most of their liquid, about 5 minutes. Using a slotted spoon, remove mushrooms from skillet to a bowl, leaving any remaining oil and liquid in the skillet.
- Add spinach to the skillet and saute until tender and wilted, about 10 minutes. Add a little extra olive oil, if needed while cooking.
- Add the spinach to the bowl with the mushrooms. Stir in Daddy Hinkles seasoning, eggs, milk, ham and cheese.
- Divide egg mixture evenly among ramekins or muffin tins. Bake until a toothpick inserted comes out clean, about 25 minutes.
- Cool slightly before removing from ramekins or muffin tins. Or, serve directly from the ramekin. Serve hot or at room temperature.