2 1/4 cups seasoned croutons
1/2 cup chopped honey ham
1/4 cup chopped onion
3/4 cup milk
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
Heat oven to 350°F. Spray 12-cup muffin pan with no-stick cooking spray; set aside.
Divide croutons among muffin cups; evenly sprinkle with chopped ham and onions.
Beat eggs and all remaining ingredients except cheese in bowl with whisk. Pour egg mixture evenly into muffin cups. Bake 18-20 minutes or until toothpick inserted into center comes out clean. Top each frittata with 2 quarters cheese. Continue baking 1-2 minutes or until cheese is melted. Run knife around frittata edge; remove from pan.
To make ahead, bake frittatas as directed but do not top with cheese. Allow to cool completely before freezing. Freeze up to 2 months. Remove from freezer; top with 2 quarters cheese. Microwave 30-45 seconds or until heated through.