I posted a mini-frittata recipe previously that was meant to be healthy: no cheese! This comes together similarly, but is quite different.
1 tablespoon + 1 teaspoon bacon grease
6 ounces Brussels Sprouts, chopped
3 large garlic cloves, diced
2 ounces ham, cut into cubes
1 cup macaroni and cheese
1 1/4 teaspoons baking powder
2 tablespoons wheat flour
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly grated
2 ounces Havarti cheese, sliced thinly
1. Heat 1 tablespoon of bacon grease in a pan on medium heat. Add chopped sprouts to the pan and stir to coat. Stir occasionally for about 3 minutes or until softened. Make an opening in the pan, and add remaining bacon grease. Add garlic and stir continuously for about a minute, then stir together with the sprouts.
2. Stir in chopped ham pieces to ensure even distribution. Heat for a few minutes, until the ham gets slightly browned.
3. Break up the macaroni and cheese if necessary, then add to the pan and stir in. Once thoroughly blended, scoop everything from the pan onto a small baking sheet. Place the baking sheet in the freezer to cool the mixture.
4. Whisk eggs together thoroughly with baking powder and flour in a large bowl. Once the mixture is cooled, blend with the egg mixture.
NOTE: I do this to reduce the amount that the mini-frittatas stick, but I've found that they do still stick to the bottom somewhat no matter what I do.
5. Grease the compartments of a muffin pan, then dust with flour. Tap the excess flour from the compartments.
6. Fill compartments, leaving a small amount at the top to allow room for the frittatas to rise. Add a bit of the Havarti slices to the top of each. Bake at 375°F (190°C) for 15 minutes. Allow to rest for a few minutes, then remove from the pan.