Spinach & Artichoke Breakfast Frittatas

This is an older recipe of mine. When I first started teaching (and blogging!) I needed breakfast foods that were filling, protein-rich and portable.

I still love these and make them frequently for my day care kids and my family. They are cute, kid-friendly, and parent-friendly (did I mention there are spinach and artichokes in them?), and they’re totally worthy of your back-to-school recipe file!

Ingredients:
8 eggs
1/3 cup skim milk
1/2 cup (packed) fresh spinach leaves
6 slices deli-style smoked ham
1/4 cup Swiss cheese
3/4 cup mild cheddar cheese
1/2 tsp. garlic salt
2 whole artichoke hearts
 Preheat oven to 350 degrees F.

Crack the eight eggs into a large bowl. Add milk and whisk until well mixed. Add the cheeses and garlic salt and whisk again, just until ingredients are combined. Chop the sliced ham into small 1/2 in. x 1/2 in. cubes and add to the mixture.

Roughly chop the spinach leaves, and add them too. Finally, finely chop the artichoke hearts and toss them in as well. Whisk again until all ingredients have been thoroughly coated with the egg/milk mixture.

Grease a 12 cup muffin tin. Fill each cup about half-way full.

Bake for twenty minutes. The frittatas should puff up about ten minutes into the baking process and be light, fluffy, and golden on top when finished. Allow at least ten minutes to cool before packing, storing or eating right on the spot! 🙂

Enjoy with all that comes with your new school year!

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