Christmas (breakfast) in July: Prosciutto and Goat Cheese Mini Frittatas

Every year, my mom and I host Christmas brunch for my extended family.  Over the years, our menu has come to follow a pretty specific formula: one savory egg-y dish + one sweet french-toast-y dish + fruit artfully assembled in a trifle bowl + pecan sticky buns made with frozen bread dough that my grandmother would kill us if we didn't make.  Last year, our savory egg-y dish was a prosciutto and goat cheese strata that garnered rave reviews.  It was so good that I've been trying to work it into my year-round breakfast rotation ever since.  Enter Pinterest.  I've become obsessed with the mini frittatas made in a muffin tin that are plastered all over Pinterest. They're a perfect healthy, make-ahead weekday breakfast.  And they can be modified to feature any fillings that you like... including ingredients inspired by your favorite Christmas strata!  Ta da!  Christmas (strata) in July!  Alright, I know it's August, I'm posting this a little late...

Prosciutto and Goat Cheese Mini Frittatas
Makes 12 

6 large eggs
6 large egg whites
1 Tablespoon dijon mustard  
Pinch kosher salt
Freshly cracked black pepper
3-4 oz. prosciutto, diced (you can buy prosciutto that has already been diced, but if you're working with thin slices of prosciutto, I recommend popping them in the freezer for about 30 minutes before you attempt to dice them.  Trust me,  much easier.)
2 oz. goat cheese, crumbled
2 green onions, thinly sliced
1 Tablespoon fresh basil, chiffonade

Preheat the oven to 350 degrees.  Crack six large eggs into a medium mixing bowl.  Separate 6 more eggs and add the whites to the bowl.  (Save those yolks for ice cream or carbonara!)  Add the dijon mustard, a pinch of salt (not too much, the other ingredients are pretty salty), and plenty of freshly cracked black pepper.  Whisk the ingredients together or puree them with your trusty immersion blender.  Set aside.

This is never a bad way to start your morning...

Spray a muffin tin with non-stick cooking spray.  Divide the diced prosciutto, goat cheese, sliced green onions, and basil between the 12 cups.  

Use a ladle to pour the egg mixture into each of the cups, evenly distributing the egg mixture.  

Can you tell that I'm still figuring out the lighting in my new kitchen?

Bake for 25-30 minutes, or until they're puffed up and slightly brown on top.  These little guys can be stored in the fridge or freezer until you're ready to eat them.  Just pop them in the microwave for a couple minutes and they're good to go!

Wanted: Food photographer.  I will pay you in mini frittatas!