Today for Cooking Through My Collection I have a simple recipe from Rachael Ray’s Book of 10
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One of the cookbooks was Rachael Ray’s Book of 10 and so far I like this cookbook. It has some pretty easy and basic recipes in it. Some of the ingredients are not what I would call everyday pantry staples, but most of them do contain pretty basic ingredients.
If you have this book or other Rachael Ray books I would love to hear your thoughts on them.
The recipe I choose to try out of this cookbook was a frittata recipe. Frittatas are one of the easiest yet most versatile meals that you can make. I love them because it is so easy to vary them by what kind of meat, cheese, or vegetables that you put into them.
And this recipe is fun because it is a mini fritatta which is fun for the kids and also freezes really well.
Ham and Cheese Mini Frittatas
Make breakfast easy with mini ham and cheese frittatas. Make ahead and freezer friendly.
Ingredients
- 3 tablespoons butter, melted
- 4 ounces swiss cheese or other cheese finely chopped
- 1/4 lb ham or Canadian Bacon, chopped
- A splash of milk ( That is what the recipe says, I used about 2 tablespoons.)
- 3 tablespoons chives, chopped
- salt and pepper ( about 1/4 teaspoon or so each)
- 1 few drops of hot sauce
- 8 eggs, beaten
Instructions
- Spread melted butter a 12 cup muffin tin and set aside.
- Divide the cheese and ham evenly between the greased muffin cups.
- In a bowl combine remaining ingredients and pour into muffin cups, dividing evenly.
- Bake at 350 for 10-12 minutes or until puffy and set. Remove from pan and serve.
Notes
If you are gluten-free be sure to read labels to make sure that your ingredients are gluten-free.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 136Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 150mgSodium: 232mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 10g
Nutritional values are approximate and aren't always accurate.
If you want to freeze them, do you cook them first and then freeze or freeze before baking? How do you reheat?
Cook and then freeze. I like to defrost overnight in the fridge and then just microwave quickly to reheat, but if you are in a hurry or forget to defrost, just defrost/reheat in the microwave. I hope that helps.
I make frittatas for breakfast in an oven proof skillet, but have never thought to do them individually in muffin tins! What a great idea! I also make a crustless quiche that is probably more like a frittata. That one would be awesome in muffin form also! Never thought of freezing them either! Thanks for the wonderful ideas! Oh! And the quiche just happens to be on the menu for tonight! Yippie!
What a FANTASTIC idea to freeze on the weekends & then thaw during the week when my boys go back to school!! Love this!! Thanks Lynn 🙂
I’ve never owned a Rachel Ray cookbook, but used to watch her show. A “splash” is loosely a tablespoon of liquid while a palm-full is roughly a tablespoon of a dry ingredient like a spice.
Great idea to make minis!
I guess I have not watched enough RR to know that, so thanks for sharing. That makes sense and explains why her recipes say a splash, pinch, etc.
Wow these looks tasty. I have some diced ham and I was wondering what I was going to do with it. I didn’t want to make a quiche since I made one last week, this is a great alternative! Thank you!