Prosciutto Sweet Potato and Chicken Baked Frittatas
Elevate your breakfast or brunch game with these irresistible Prosciutto Sweet Potato and Chicken Baked Frittatas! Perfectly portioned in a muffin tin, these protein-packed mini frittatas are bursting with savory flavors and wholesome ingredients. Tender cubes of sautéed sweet potato, shredded chicken, and salty prosciutto meld beautifully with fresh baby spinach and creamy Parmesan, all enveloped in a fluffy egg mixture. Seasoned with a hint of garlic powder and black pepper, these baked frittatas come together in just 45 minutes, making them an ideal grab-and-go meal for busy mornings or a delightful addition to your weekend spread. Gluten-free and meal-prep friendly, these frittatas reheat like a dream and are just as delicious served warm or cold. Whether you're meal prepping, hosting brunch, or simply craving a satisfying bite, these savory baked frittatas deliver on flavor and convenience!
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Recipe Information
Ingredients
- 8 eggs
- 0.25 cup milk
- 1 medium sweet potato
- 1 tablespoon olive oil
- 1 cup cooked chicken breast, shredded
- 4 prosciutto slices, chopped
- 1 cup baby spinach
- 0.33 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
Instructions
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray or olive oil.
Peel the sweet potato and cut it into small cubes, about 1/2 inch in size.
Heat a skillet over medium heat and add the olive oil. Sauté the sweet potato cubes for 5-7 minutes until they are tender and slightly golden. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs and milk until the mixture is smooth and slightly frothy.
Stir in the shredded chicken, chopped prosciutto, sautéed sweet potato, baby spinach, grated Parmesan cheese, salt, black pepper, and garlic powder. Mix until all ingredients are evenly distributed.
Divide the mixture evenly among the 12 muffin cups, filling each one about 3/4 of the way full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the frittatas are set in the center and lightly golden on top.
Remove the muffin tin from the oven and allow the frittatas to cool for 5 minutes before using a knife to gently release them from the tin.
Serve warm or store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20-30 seconds before serving, if desired.
Nutrition Facts
Calories |
1668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1807 mg | 602% | |
| Sodium | 4982 mg | 217% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 11.5 g | ||
| Protein | 167.6 g | 335% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 687 mg | 53% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1957 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
