These loaded mini frittatas are the perfect grab-and-go breakfast for busy mornings because they can be made ahead of time and frozen. Just reheat (see instructions at end of recipe) in the microwave for a quick breakfast or healthy snack! You’re sure to love the savory combination of shredded cheddar, chopped fresh spinach, chopped red bell pepper, and chopped prosciutto. Be sure to share this recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter.
To make 12 mini frittatas, preheat your oven to 350°F and lightly spray a 12-cup muffin pan with non-stick cooking spray. In a large bowl, whisk together evaporated milk and eggs, then flour, minced onion, garlic powder, black pepper, and crushed red pepper (optional) until combined. Next, stir in Cabot Sharp Cheddar cheese (or Cabot Orne Meadows Cheddar cheese), spinach, red bell pepper, and prosciutto. Divide the mixture evenly among the muffin cups, filling each about 3/4 full. Before placing in oven, stir the mixture in each cup to ensure ingredients are evenly distributed.
Bake until a toothpick inserted near the center of a frittata comes out clean and the tops are lightly browned, about 23 to 28 minutes. Cool the frittatas in the muffin pan for 15 minutes. Once removed from pan, serve immediately or freeze.
For a frittata recipe with a delicious, creamy sauce, try our Vegetable Frittata with Alpine Cheddar Sauce. Cabot is a cooperative of over 800 farm families and has been producing award-winning dairy products for many years. We’d love to hear your feedback on these mini frittatas, so please rate and review the recipe after you’ve tried it!
1 12 ounce can evaporated milk
3 large eggs
2 tablespoons King Arthur Unbleached All-Purpose Flour
2 tablespoons dried minced onion
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper (optional)
6 ounces Cabot Sharp Cheddar or Cabot Orne Meadows Cheddar, shredded (about 1 ½ cups)
2 cups fresh spinach, roughly chopped
½ cup chopped red bell pepper
4 ounces prosciutto, chopped
PREHEAT oven to 350°F.
SPRAY lightly a 12-cup muffin pan with non-stick cooking spray.
WHISK together evaporated milk and eggs in a large bowl, then whisk in the flour, minced onion, garlic powder, black pepper, and red pepper (if using) until well blended. Stir in cheese, spinach, red bell pepper, and prosciutto. Divide the mixture evenly among the muffin cups, filling each about ¾ cup full. Once all cups are filled, stir the mixture in each cup to evenly distribute the ingredients.
BAKE for 23 to 28 minutes or until a toothpick inserted near the center of a frittata comes out clean and the tops are lightly browned.
COOL the frittatas in the muffin pan for 15 minutes. Run a knife or a small, flat spatula around the inside edges of each muffin cup, then carefully remove the frittatas. Serve or freeze for later consumption.
Note: To reheat frozen frittatas, place frittatas on a baking sheet and bake in a preheated 325°F oven for 25 to 30 minutes. Alternatively, place 2 to 4 frittatas on a microwave-safe plate and microwave on medium-high (70%) power for 2 ½ to 5 minutes or until hot.
Recipe and photo courtesy of Rhubarb and Honey.
These are so amazing! Love that they only use 3 eggs! Made them for a garden tea party and they went over very well. The recipe calls for one can of evaporated milk... would you ever include the size you mean? I just figured 12 oz as that was "normal" but in case someone isn't sure.