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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.

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

Ingredients

2
cups chopped fresh broccoli
3/4
cup shredded sharp Cheddar cheese (3 oz)
1
carton (16 oz) fat-free egg product

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Directions

  • 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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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