Mini Monte Cristo Frittatas with Brioche Croutons
These Mini Monte Cristo Frittatas with Brioche Croutons from Heather Cahoon took home bronze at the Utah State Fair's Frittata Frenzy. Oakdell eggs, ham, turkey, Swiss cheese, brioche croutons, and raspberry preserves make this recipe sweet and savory perfection.
Prep
5m
Cook
45m
| Category: | Breakfast |
| Seasons | All |
Ingredients
For
4
Batch(es)
Frittata
| 6 Oakdell Cage-free eggs, room temperature |
| 1/4 cup heavy whipping cream |
| 1/2 cup diced turkey |
| 1/2 cup diced ham |
| 1 cup shredded Swiss cheese + extra to sprinkle on top |
| 1/2 teaspoon salt |
| 1/4 teaspoon pepper |
| 1 Tablespoon spicy brown mustard |
| 1/2 cup raspberry or strawberry preserves for drizzling |
| powdered sugar for sprinkling on top |
Croutons
| 2 slices brioche bread |
| 2 Oakdell Cage-free eggs |
| 1 Tablespoons milk |
| 1/2 teaspoon vanilla |
Sauce
| 1 Tablespoon spicy brown mustard |
| 1 Tablespoon mayo |
Mini Monte Cristo Frittatas with Brioche Croutons Directions
- Preheat oven to 375 degrees.
- Spray bottom and sides of mini pie plates (4-5) or ramekins. Set aside.
- In large bowl, whisk together 6 Oakdell eggs, whipping cream, salt, pepper, and 1 Tbsp spicy brown mustard until light and airy. Mix in ham, turkey, and shredded cheese.
- Scoop mixture evenly into pie plates. Sprinkle tops with a little more shredded cheese. Set on baking sheet and bake in oven for 20-25 minutes or until center and edges are light golden brown. Turn tray halfway through baking time.
- Remove from oven and let rest for 5 minutes.
- To make the croutons, whisk 2 Oakdell eggs with the milk and vanilla. Dip bread slices in the egg mixture and let excess drip off. Place on tray of air fryer. Bake in air fryer at 385 degrees until golden brown, flip and brown other side. Let cool and then cut into small pieces.
- In a small bowl, mix together the mayo and 1 Tbsp of spicy brown mustard.
- Top each frittata with mayo sauce, croutons, a drizzle of raspberry jam, and sprinkle with powdered sugar.
