These healthy breakfast egg muffins are an ideal finger food for babies and toddlers. With vitamins K, A and manganese from the mild spinach, calcium from the gooey cheese, and protein from the prosciutto, these mini ham spinach quiches are packed with wholesome and healthy ingredients.
Frittatas have always been a family fave however, since my son’s recent decision to take a hiatus from eggs I haven’t been making them as often as I’d like. I was inspired to make these mini quiches so that my son could actually help me make them, which in theory, should entice him to actually eat them since he took part in the whole process.
If you’re not frittata savvy or are just tired of making the same ole’ omelet or scrambled eggs this recipe is a great way to switch it up and have some fun with your toddler in the kitchen while you’re at it! The individual portions make it easy for everyone in the family to personalize their own mini quiche using their favourite ingredients.
If you follow this Blog you’ll know I’m a big fan of frittatas, such as Chorizo Zucchini and Saffron Frittata, Mashed Potato and Asparagus Frittata, and Pastasciutta Frittata. These recipes could easily be adapted to make into mini quiches, which are much quicker and easier to make.
12 organic eggs
1 cup organic spinach
2 slices Prosciutto (ham, turkey or chicken cold cuts)
about 1/2 cup Parmesan cheese
about 1 cup grated mozzarella cheese
pinch of salt and pepper (per quiche)
pinch of nutmeg (per quiche-optional)
Preheat oven to 350 degrees.
Wash spinach, rinse and chop finely. Finely chop prosciutto, grate mozzarella and set all the ingredients aside.
Spray each muffin tin generously with cooking spray then crack each individual egg directly into each tin.
Leave the eggs unscrambled then add the ingredients…
Or scramble each egg gently with a small whisk before adding the remaining ingredients.
This method is ideal if each family member is personalizing their quiches, otherwise an easier option would be to whisk all the ingredients in a bowl then add directly to the muffin tin.
Portion out the ingredients equally, add them to the pan then gently whisk together. Garnish each quiche with about 1 teaspoon of freshly grated Parmesan.
Bake in the oven for 10-12 minutes, depending on how you prefer your eggs cooked. (I prefer my eggs ‘well done’ so I cooked them for a minute or so longer until they were golden brown.)
Set aside to cool for about 5 minutes before serving as they will be piping hot inside!
Serve hot, warm or at room temperature. Store in the fridge in an air-tight container or zip-lock bag for up to 3 days.