One of my favorite crowd-pleasing, go-to brunch or breakfast dishes, is this savory frittata made with gluten free, nitrate-free Black Forest Ham from Applegate, and salty shredded cheddar cheese. If you’re eating gluten free like me, then eggs are probably a staple for you, too. Eggs are like a blank canvas; the possibilities are endless with regard to what you can add to them. And they’re a great source of protein. The egg custard mixture for this recipe is mixed all in one bowl, making it a cinch to prep and clean-up, too! Best of all, you can make these frittatas ahead of time and keep them in a container in the fridge. Just warm them in the oven before serving! My daughter loves these for breakfast, too, so I make a batch of them and pop one or two in the microwave for a healthy, satisfying meal before school. They can also be served at room temperature, so packing them for lunch is another option, especially when you’re running out of interesting ideas halfway through the school year!
This past spring, I hosted a vintage-inspired Tea Party Baby Sprinkle for my sister-in-law (if you haven’t checked out that blog post, be sure to do so!). I served these individual serving size, mini (and cute!) frittatas on a cake stand, which took a very simple dish and gave it the elegance it deserved on the food buffet.
Black Forest Ham & Cheddar Mini Frittatas
- 9-10 large eggs, preferably, organic
- 1 package Applegate Black Forest Ham (or other gluten free ham of your choice)
- 1/2 cup shredded cheddar cheese plus more for sprinkling on top
- Heavy cream, about 1/4 cup
- Salt and Black pepper, to taste
- Melted butter for brushing the bottoms of the muffin pan
- Step 1 Preheat oven to 375 degrees.
- Step 2 In a large bowl, eggs with a fork or whisk.
- Step 3 Chop the ham into small pieces.
- Step 4 Pour in the heavy cream
- Step 5 Add the salt and pepper (go easy on the salt or omit it completely since the ham and cheese contains salt if you’re looking for a low salt version).
- Step 6 Add the ham and cheese to the bowl and mix everything together well.
- Step 7 Brush the bottoms and sides of a muffin pan with the butter.
- Step 8 Ladle the egg custard into each cavity, filling about 2/3 of the way. You should end up with 11 muffins.
- Step 9 Sprinkle additional cheddar on the top of each.
- Step 10 Bake until the egg puffs up and turns golden brown. Broil at the end for a few minutes to get a nice golden crust on the tops.
To serve, allow them to cool slightly in the pan before removing. Carefully lift each one out with a butter knife. Serve immediately or store in a container in the fridge for up to 3 days.