Looking for a make-ahead breakfast recipe that you can take with you as you scoot out the door or have ready for the kiddos once school starts.
Great for kids and adults, you can bake these bite-sized frittatas in a miniature muffin pan. They taste great hot or at room temperature, so you can make a big batch in advance.
(Note: Fritattas are a great “left over” recipe, too. Add in last night’s vegetables, potatoes or protein. Yum!)
Yield: 8 servings (serving size: 3 frittatas)
- Cooking spray
- 1/2 cup finely chopped onion
- 2/3 cup chopped reduced-fat ham (about 2 ounces)
- 1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
- 2 tablespoons chopped fresh chives
- 1/8 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 4 large egg whites
- 1 large egg
Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.
Calories: 39 (30% from fat)
Fat: 1.3g (sat 0.5g,mono 0.2g,poly 0.1g)
Recipe courtesy of Today.com
What’s your favorite on-the-go breakfast?