Mini Frittata Cups with Mascarpone and Prosciutto
These savory mini frittata cups combine creamy mascarpone with crispy prosciutto and melted mozzarella for a protein-packed bite that's elegant enough for brunch but easy enough for weeknight dinners. Baked in muffin tins, they deliver a custardy center with a golden, puffed top—the mascarpone creates an unusually rich, velvety texture while prosciutto adds salt and umami depth. Fresh parsley brightens each bite. Perfect for meal prep, entertaining, or anyone seeking low-carb egg dishes that feel indulgent without fuss. These beat standard frittata slices because they portion themselves, reheat beautifully, and look impressive on a plate. Serve warm from the oven or chilled; they're equally delicious either way.
Ingredients
- 4 egg
- 2 tablespoon mascarpone cheese
- ¼ teaspoon salt
- 4 slice prosciutto
- ¼ cup mozzarella cheese, shredded
- 1 tablespoon fresh parsley, chopped
- 1 pinch ground black pepper
Instructions
- 1
Preheat oven to 375 degrees F.
- 2
Grease 6 muffin cups lightly with non-stick spray or olive oil.
- 3
Chop the fresh parsley.
- 4
Shred the mozzarella cheese.
- 5
Cut the prosciutto into thin strips.
- 6
Whisk together eggs, mascarpone, salt, and black pepper until smooth and mascarpone has no lumps.
- 7
Fold in mozzarella, prosciutto, and parsley.
- 8
Divide mixture among muffin cups, filling each almost to the top.
- 9
Bake for about 20-25 minutes until tops are puffed and golden brown.
- 10
Serve immediately or cooled.
Tips
Mascarpone must be whisked thoroughly to avoid lumps in the egg mixture. If lumps appear, strain the mixture through fine mesh before filling cups to ensure silky texture.
Fill muffin cups almost to the top rather than completely full; eggs expand during baking and overfilled cups will overflow and stick.
These reheat beautifully: microwave 30-45 seconds or warm in a 300-degree F oven for 5 minutes without drying out.
Good to Know
Refrigerate in an airtight container up to 7 days. Do not freeze; the egg texture becomes watery upon thawing.
Prepare through step 7 (mixture in cups) up to 4 hours ahead. Cover and refrigerate unbaked; add 2-3 minutes to bake time if cold.
Serve warm or chilled with a green salad, crusty bread, or roasted vegetables. Pair with coffee, sparkling wine, or light white wine.
Common Mistakes
Overfill muffin cups to avoid overflow and sticking to pan edges.
Skip whisking mascarpone thoroughly to avoid lumps that prevent even cooking.
Underbake to ensure centers set; 20-25 minutes is necessary for custardy but cooked egg.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these in a regular muffin tin instead of a non-stick one?
Yes, but grease generously with butter or oil and let cool slightly before removing. Non-stick tins prevent sticking and make removal easier, but regular tins work if well-oiled.
Can I freeze these frittata cups?
Not recommended. Freezing causes the egg custard to become watery and grainy upon thawing. They refrigerate better and reheat well for up to a week.
What can I serve with mini frittatas for a complete meal?
Pair with arugula salad dressed in lemon vinaigrette, crusty bread, roasted cherry tomatoes, or fresh fruit. They work as a main at brunch or a protein-forward appetizer.