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.
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We like the firmness without the watery inside you some times find in frittatas. Will become a regular family treat. We had them as light lunch with green salad. Made them in regular cupcake pan, and got twelve, not overly large.
We were not impressed with these. Served them at a family get together brunch. We found them kinda dry and bland, no one could really tell there was cheese in it for the fat and calories it added. Had leftovers, didn't care for them reheated either. They weren't the worst we've made from CL, but not the best either.
Doubled the onion and chopped two and a half slices of ham (didn't measure it). Everything else as written. Made exactly 24 mini muffins. Really good for appetizer or addition to breakfast or with soup for dinner.
I didn't get 24 but I think that has to do with separating egg whites. These were SO good & this recipe is going in regular weekly rotation. Such a low calorie count for such a delicious snack. Will experiment next time w/ spinach, mushroom & feta. A little chewy when reheated but not so bad I would make less. Considering doubling the recipe & making a variety.
I've used this recipe since it first came out in the magazine. I recently picked it up again & decided to make them in a regular-sized muffin pan (makes 6). Then I baked some biscuits. Each morning, I'd heat up 2 quiche & 2 biscuits. Fast, protein-rich breakfast!
Haven't made these with the ham and cheddar yet, but adapted the recipe and used green onion, reduced fat feta crumbles, and fresh spinach. They are very good, but it doesn't make much. I added about 1/2 cup of the cheese, and an extra whole egg, and made 12 in a regular muffin pan. Flat but tasty - a little salty. Will be making as a vegetarian option for a baby shower brunch - finger foods.