Broccoli Cheddar Mini Frittatas are delicious and healthy little bites! Made in a mini muffin pan these frittata muffins are the perfect breakfast for busy mornings that you can make-ahead and freeze. 

Mini Frittatas on plate with sliced fruit and toast and text overlay of "Broccoli Cheddar Mini Frittatas"

My kids and I like eggs for breakfast a few times a week, but the old standby, scrambled eggs with cheese, can get boring. With just a little bit more effort, you can make these Broccoli Cheddar Mini Frittatas. They are fun to eat and filled with veggies and protein. A winning recipe all around!

To make these, you start by steaming the broccoli in a small amount of water. It cooks really quickly – 5 minutes is all it takes. To make your morning even easier, you could make these with leftover vegetables from dinner the night before.

While the broccoli is steaming, saute just a little bit of finely chopped onion. I chopped it finely enough that my kids didn’t even notice it in the frittatas.

Finally, whisk the eggs and milk and pour them into the mini muffin tins. Add the broccoli, onion, and cheese, bake, and that’s it. While the mini frittatas are baking, prep some fresh fruit and whole-wheat toast to serve alongside. You’ll have a healthy homemade breakfast for your whole family.

mini muffin frittatas on plate with toast and fruit and back ground muffin pain with just baked frittata muffins

I loved these frittata muffins. I think I probably ate about six of them myself. I think you (and your family) will love them too! They would also make a great brunch appetizer.

More Breakfast Egg Recipes:

broccoli cheese frittatas on a plate with sliced peach and toast

Broccoli Cheddar Mini Frittatas

Servings: 8 (makes 24 mini frittatas)
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Author: Kristine Roseblatt
Broccoli Cheddar Mini Frittatas are delicious and healthy egg breakfast! Made in a mini muffin pan these frittata muffins are the perfect breakfast for busy mornings that you can make-ahead and freeze. 
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Ingredients

  • 1 cup broccoli florets
  • 1 tsp. olive oil
  • 1/3 cup finely chopped onion
  • 6 eggs
  • ¼ cup milk
  • 2 pinches of salt
  • pepper
  • 1 cup shredded cheddar cheese

Instructions
 

  • Preheat oven to 375 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
  • Cut broccoli into large pieces, removing the thick stems. Place 1-inch of water in a small saucepan, add broccoli, cover, and bring to a simmer. Cook until broccoli is tender, about 5 minutes. Let cool slightly, then chop into small pieces.
  • Meanwhile, heat olive oil in a small skillet over medium heat. Add onion and cook until tender, 4-5 minutes.
  • Crack eggs into a liquid measuring cup. Add milk, salt, and pepper, and whisk to combine.
  • Pour eggs into muffin tins, filling each about 2/3 full. Sprinkle some broccoli, then onion, and then cheese on top of each. Bake until eggs are set and tester inserted into the center comes out clean, about 15 minutes. Let cool slightly before serving.
Serving: 3mini frittatas, Calories: 121kcal, Carbohydrates: 2g, Protein: 8g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 138mg, Sodium: 239mg, Potassium: 115mg, Fiber: 1g, Sugar: 1g, Vitamin A: 403IU, Vitamin C: 11mg, Calcium: 136mg, Iron: 1mg
Nutrition information is an estimate.
Course: Breakfast
Author: Kristine Roseblatt
Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.

 

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