Ham and cheese frittata muffins portion a vegetable-filled egg mixture into eight individual cups. Turkey ham, mozzarella, bell pepper, and spinach are stirred directly into the seasoned eggs, making the preparation easier than assembling each muffin separately.
Ingredients
- 6 eggs
- 1/4 cup unsweetened almond milk
- 1/2 cup diced turkey ham
- 1/2 cup reduced-fat shredded mozzarella cheese
- 1/2 bell pepper, chopped
- 1/4 cup chopped spinach
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Baking Method
- Preheat the oven to 375°F (190°C). Grease a muffin pan or line it with silicone cups.
- In a large bowl, whisk the eggs, almond milk, garlic powder, salt, and pepper.
- Stir in the chopped bell pepper, spinach, turkey ham, and mozzarella.
- Pour the mixture evenly into 8 muffin cups, redistributing the solid ingredients if they settle in the bowl.
- Bake for 20–22 minutes, until the muffins are puffed and golden and their centers reach 160°F (71°C).
- Cool slightly, then remove the muffins from the pan and serve warm or chilled.
For Even Portions
The recipe makes 8 muffins. Chop the bell pepper and turkey ham into small, similar pieces so they remain suspended in the egg mixture. Give the bowl a quick stir between pours if the fillings begin to collect at the bottom.
The muffins may rise in the oven and settle a little as they cool. Letting them stand briefly before removal helps the edges release and gives the centers time to finish setting.
