Recipe: Ham and Vegetable Frittata Muffins

by Melody on February 13, 2013

Ham and Vegetable Frittata Muffins

Now that my husband and I have started going to CrossFit on a pretty regular basis, we have really started to notice that our bodies are crying out for the right balance of foods.  We are trying to make sure that we are getting a good amount of protein to fuel our muscles and healthy carbohydrates for energy.

We have almost completely cut out grains from our diet, which makes quick make-ahead breakfasts a bit of a challenge.  Read: No toast, oatmeal, cereal, minimal fruit.  My husband leaves for work super early in the morning, so I needed to find something I could make ahead of time and would reheat well.  I’ve tried several different versions of these egg muffins and this is by far our favorite.  These are also really open to interpretation.  Change up your veggies or meat, add cooked and diced bacon, use sour cream instead of cottage cheese, what ever you prefer.

We heat two of these in the microwave for about 45 seconds each morning.  Quick and easy and delicious!

Make Ahead Ham and Vegetable Frittata Muffins

1 T. butter, bacon grease or coconut oil
8 eggs
1/4 cup grated Parmesan or Pecorino Romano
1/4 cup cottage cheese
2-3 cups fresh baby spinach, roughly chopped
1 cup mushrooms, diced
1/2 cup red bell pepper, diced
1/4 cup green onions
1/8 t. fresh ground black pepper
12 slices deli ham

Preheat oven to 350 degrees.

Melt butter, bacon grease or coconut oil in a small skillet over medium heat.  Add diced mushrooms and cook down until liquid starts to release from the mushrooms.  Add spinach and give it a good toss.  Cook until spinach is wilted but not browned, about five minutes.  Transfer to a large bowl and let cool.

Add all additional ingredients, mixing well to distribute all the vegetables.


Coat a 12-cup muffin tin with butter or coconut oil.  Place one piece of ham in each cup to form a bowl.  Evenly divide the egg mixture among each cup, fill them right up to the top.

Bake for 17-20 minutes.  The tops will be puffed up a little and the eggs will be just barely set on top.  I let mine sit in the tin for about 10 minutes before removing to a wire rack to cool completely.

Note: You could also use frozen spinach, defrosted, squeezed dry and roughly chopped.  Just add it straight to the additional ingredients instead of sauteing with the mushrooms.

Check out our Recipe Box for more ideas and inspiration.

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