Servings: 4 Prep: 10 min Cook: 30 min Total: 40 min
I make these things at least once a week. I really honestly don’t know why, either! There is always a different flavor and the number of ingredient combinations is near endless, but … it’s easier and quicker to just whip up a batch of Poorly Cooked Eggs.
HOWEVER, I probably make these things as often as I make Poorly Cooked Eggs. It takes twice as long and requires baking, but … it’s just … creamier … softer, perhaps. More yummier? I think because there’s more cream in the eggs and that it’s baked, mastication becomes a slightly more sultry experience.
Doing it this way also allows you to make more than you’d be able to in a single pan. Portions are also easier to hand out … they’re just beautiful little baked eggy cups of delight!
I also will put them in the oven and go take a shower, while they bake. Out of sight … I will then refrigerate the remaining little pucks of goodness for another day. They hold quite well and reheat easily!
I do recommend non-stick Teflon pans for this kind of thing. The frittatas pop right out, but in a standard muffin tin … they’re likely get stuck … and stay stuck, unless you butter the dickens out of the cups, in advance. That’s right. The dickens. Another option would be to use cupcake liners.
Rosemary, Ham and Swiss Frittatas
Print RateIngredients
- 1/2 cup bacon bits
- 1/2 lb ham cubed
- 1/2 lb swiss cheese cubed
- 1 tbsp fresh rosemary chopped
- 4 large whole eggs
- 1 1/4 cups cream heavy whipping
- 2 tbsp dijon mustard whole grain
- salt and fresh cracked pepper to taste
Instructions
- Pre-heat oven to 400 F.
- In a mixing bowl, mix together your bacon, ham, swiss cheese and chopped rosemary.
- If you have seasoned Teflon or non-stick muffin pans, fill each of the 12 cups (possibly in two 6-cup pans) with a portion of the ham and cheese mixture. If you don't, spray the trays or butter them, heavily, then fill with the ham and cheese mixture.
- In the same mixing bowl, whisk together your eggs, cream, mustard and a small amount of salt and pepper.
- Evenly pour the egg mixture into each cup.
- Bake for about 23 minutes, or until puffy and golden brown.
- Remove from oven and let rest for 5 minutes. They will fall, but they will also be easier to move around.
- Serve!
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* Learn More: More about this recipe and nutrition …
Hi DJ
I made these for lunch today and they were soooo yummy….thank you!!
Just had a question regarding the cheese. The ingredients list says swiss cheese but the instructions say parmesan. Just checking which one it was….I added half of each to cover my bases 😉
Love your work,
Cheers, Di 🙂
Hi Di! Thanks for the kind words and … for pointing out my error! I’ve just fixed it. The answer is … SWISS! That said, Parmesan is also a great option and one I use often. Swiss, to my mind, is a better buddy with the Dijon, but it also happens to be higher in carbs than Parm. So … in a sense … you’ve just made a delightful slightly low carb twist! I just fixed the instructions to reflect the change. Thanks, again! 🙂
silicone muffin "tins" work even better… no need to butter or line them… just flex them to pop those babies out
I really like the mustard in the egg mixture. I used homemade sausage, mushroom, spinach and pepper jack cheese ( it’s what I had on hand). We travel a lot. Right now we are in our way to Alabama to visit relatives. These will definitely become a staple for our traveling. So many options!!!
Hi Sharon. Yep, they’re the infinite recipe! It’s really anything you want to put into them, with the ingredients held into place with the egg mixture. I have a zillion flavor combinations. Love them all!
I make something similar, but I cook it in the microwave… so creamy, quick and easy! I often will prepare it ahead of time, then cook it at work on my break if I don’t feel like eating breakfast right away.
Sheila, nice little tip! Thanks for the idea!
Hi DJ- I made these today and they are delicious. The recipe made 24 in my whoopie pie pan so they were thinner, then I made a large batch of CUT THE WHEAT, DITCH THE SUGAR’S Easy Tender Biscuits in the same whoopie pan. Perfectly sized, split and filled with deliciousness! Breakfast sandwiches, lunch sandwiches, dinner sandwiches, snacks….well, you get the idea.
Thanks for another great recipe! Oh, and by the way, I love the way you show your stats for each recipe!
Kathy … a fun and delicious idea! YUM!
I use more bacon, more cheese (usually a mixture of different cheeses with pannan as the main one), more eggs and less cream and I bake it in a big pan fora longer time. I sometimes throw in some broccoli and some oregano into it, but usually I just put in some salt. This gives me a nice big "pie" that works well warm or cold as a side dish, with some salad or on its own. The family lives it! I mean, hello, It’s Bacon And Cheese!!!
Carina knows what I’m talking about! 😉
Just saw this on your Facebook post and I am so going to make these…any reason I couldn’t use half-n-half since it’s what I have on hand instead of the heavy cream other than a slight increase in carb count?
KW … go for it! It’ll work just fine!
"More yummier" I’m sold 🙂
Anything MORE yummier has just GOT to be worth checking out, no?! 😉
I’m confused by some of the carbs listed. I can find, for example, uncured ham and swiss cheese that both say they have zero carbs in a 2 oz serving. And yet almost every recipe I see has carbs for ham and swiss cheese. Now I know producers can mess with nutrition numbers but can they mess THAT much?
—Reply posted by DJ on 4/7/2017
Sure thing. Happy to help! For the record, I didn’t think you were complaining. It’s just that your question and my answer will always be there. It behooves me to “go the distance” in my response to help future readers. It’s simply a good opportunity to do a little more framing around the question. Glad it was helpful!
—Reply posted by Kirk on 4/7/2017
Thank you sir! 🙂 I didn’t mean to sound like I was complaining about your methodology. I totally get what you are doing. I’m just trying to reconcile what I see in various recipes (not JUST yours) and what I see on the food labels. I’m lucky that I can get uncured ham direct from a local producer/butcher so I can ask how he prepares it. Cheese is always a bit hit or miss. Sometimes you can write/email the producer and they will give you the actual numbers. Most are happy to help.
—Reply posted by DJ on 4/7/2017
Hi Kirk, different producers have different recipes that result in different carb counts. Obviously, I can’t list the carb count for every ingredient across every recipe. The best I can do is present the average or “common” nutritional information (straight from the USDA’s database). So, my numbers are honest and backed by the USDA, but there are zero ACCURATE numbers available. The carb count between two apples grown by the same producer is going to be a bit different, just as two parents can have two kids with different eye colors. There is no clear continuity in nature. The best we can do is rely on averages and know that for every high carb apple, that there’s another lower carb apple. Both apples together are probably about right. In any event, the carb count can be set to zero if it’s less than 1/2 carb per serving. So, if you look at this recipe it’s about 1 carb per 2 oz. portion of the ham. However, this is the average. Your average ham probably has quite a bit of sugar in the brine. However, another producer may not add as much (or any) sugar at all. Not all hams have sugar in the brine. And, if they get carb count down to just .49 carbs per 2 oz portion, then they are allowed to list zero carbs. It could be just short of 4 carbs per pound, but they can still say zero if the serving size is small enough … and you have no real way to know. The same is true with the Swiss cheese. The ingredients, method and serving size can all come together in a way that allows them to put a zero. The sweeter the cheese, the more carbs it’s likely to have. If it’s not sweet AND the label says zero, then … it probably is close to zero! I hope this helps!
I have been making these for the last couple of weeks. The first time I tweaked it a little bit – added sage to the fresh rosemary. (but forgot the bacon!)
The second time I made a double batch because my husband devoured them.
This time I added the chopped fresh sage, remembered the bacon, and used 4 ounces of Gouda and 12 ounces of swiss. (remember, it’s a double batch)
And then I topped them with chopped green onions. SO good!
Hi DJ,
Hope all is well with you.
I’m still loving my “Taking out the Carbage” & “Fakery” cookbooks. This Frittata recipe is a “go to” for me. I’ve used it several times for guests staying for a few days. (I set up a B&B style coffee station.)
One of your letters had a challenge for using ratios and creating your own recipes. My latest re-creation of your frittata is a Kipper & Asparagus Frittata. We had it this morning and it was delicious! Thanks so much for all your efforts.
DeeGee
HI Dee Gee. Yep! All is well. I’m still focusing on the site redesign. What do you think? Like it, so far? Yep! Using ratios and just knowing something like number of eggs to a specific volume of liquid (cream, almond milk, water, milk, etc.) … is all one really needs. From there, they can add a MYRIAD of ingredients and get all kinds of flavors without changing a thing! Granted, some ingredients (like tomatoes) are wetter and can throw a ratio out of whack, but … that’s the kind of lesson one learns from cooking, using tomatoes and making a mushy quiche! 😉 Ratios are fantastic and generally the bulk of the story, but … not necessarily ALL of the story. Kipper and Asparagus Frittata, hmmn? YUM! 😀