Preheat oven to 350 F. Grease a 12 well muffin pan, or 6 well jumbo muffin pan generously with non-stick cooking spray.
In a large mixing bowl, whisk together the eggs, milk and pinch of salt and pepper.
Chop the ham and the bell pepper.
Pour the egg mixture into the muffin tin wells, as best you can. You want the eggs to be even so they cook evenly.
Add the chopped ham and bell pepper into the egg mixture in each of the muffin tin wells. Add a pinch of shredded cheddar cheese onto the top of each mini frittata.
Beak in the preheated oven for 10 minutes if regular size muffin or 15 minutes for jumbo muffin, or until cooked through in the middle. Let cool before serving. Let cool completely before freezing.