I’ve always been a cereal-for-breakfast kinda person. It’s quick, easy, and just so simply good (I like to alternate between Barbara’s Puffins and Trader Joe’s Vanilla Almond Crunch). But recently while training for a half marathon, my daily bowl of Puffins just hasn’t been enough to hold me over until lunch. Rather than refill my bowl, I decided it was probably smarter to up my protein intake at breakfast. Enter, the egg.
I love eggs (i.e. this bacon, sweet potato & egg salad), but I usually associate eggs with boozy brunch or on a bagel as a hangover cure, not a light and quick weekday breakfast. But these mini frittatas are the perfect solution. I’ve long been a fan of frittatas; they’re a great make-ahead dish that can be enjoyed hot, cold or at room temperature, which makes for perfect leftovers. Making the frittatas mini by cooking them in a muffin tin makes them even more portable and easy to eat during the morning rush. I’ve been enjoying these for breakfast after my morning workouts, but they would also be a cute and easy option for brunch with friends!
Mini Spinach & Ham Frittatas
makes 12 mini frittatas
8 eggs, beaten
2-3 slices ham, roughly chopped
1 bunch spinach leaves
1 tsp olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1. Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
2. Heat olive oil in a medium sauté pan over medium heat. Add the spinach and cook until it is just wilted, about 5 minutes.
3. In a medium bowl, gently combined the beaten eggs with ham, spinach, salt and pepper. Ladle into the muffin tin. Bake for 10-15 minutes until the frittatas puff up and the eggs are cooked through. Serve warm, cold or at room temperature.