Spinach & Ham Frittata Muffins

With Mothers Day being tomorrow, this Spinach & Ham Frittata Muffin is a perfect way to start the day.  I found this recipe in Good Housekeeping and made a few changes.  It is easy to make and any leftover  muffins can be kept in the refrigerator for up to 4 days and then microwaved to warm up.  Mom will enjoy this for breakfast or brunch.

6 large eggs
1/2 c. milk
1/4 c. soft goat cheese, crumbled
5 oz. baby spinach, wilted and chopped
1/2 c. roasted red pepper, diced
2 oz. cooked ham, diced


Preheat oven to 350 degrees F. Spray 12 cup muffin pan with nonstick cooking spray or place liners in the pan.

In large bowl, beat eggs, milk, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir in cheese, spinach, roasted red pepper and ham. (The original recipe used prosciutto instead of ham and had it placed on top of the egg mixture. As you can see in the picture, I placed strips of ham on top of the muffin.  I did not like that so much that is why I have placed dice ham into the egg mixture in this version.)

Divide batter among muffin-pan cups (about 1/4 cup each) and bake 20 to 25 minutes or until just set in the center.

Cool on rack 5 minutes then remove from cups. Serve warm.


5 thoughts on “Spinach & Ham Frittata Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s