Broccoli Cheddar Mini Frittatas
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.
Servings: 8 (makes 24 mini frittatas)
- 1 cup broccoli florets
- 1 tsp. olive oil
- 1/3 cup finely chopped onion
- 6 eggs
- ¼ cup milk
- 2 pinches of salt
- 1 cup shredded cheddar cheese
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 only an estimate.
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