Broccoli and Cheddar Mini Frittatas

Blogger Sarah W. Caron from Sarah's Cucina Bella shares a recipe. These cute little egg frittata are perfect for a heat and go breakfast on a busy morning. The recipe is inspired by Kalyn’s Kitchen.

  • Prep Time 10 min
  • Total Time 35 min
  • Servings 12

cups chopped fresh broccoli
cup shredded sharp Cheddar cheese (3 oz)
carton (16 oz) fat-free egg product

  • 1 Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2 Place broccoli in 2-quart saucepan; add about 1/2 inch water. Cook, covered, 3 to 5 minutes or just until broccoli is tender. Drain.
  • 3 Divide broccoli evenly among muffin cups. Top each evenly with cheese. Fill each cup with egg product.
  • 4 Bake 18 to 20 minutes or until set. Cool mini frittatas 5 minutes; remove from muffin cups to cooling rack.

Expert Tips

Try this recipe with other veggies like bell peppers and onions, asparagus or spinach.

Mozzarella cheese can be substituted for the Cheddar.