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Broccoli and Cheddar Mini Frittatas

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  • Prep 10 min
  • Total 35 min
  • Servings 12
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With just three ingredients, this make-ahead dish is easy to prepare, and is a great heat-and-go option on busy mornings.
By Sarah Caron
Created Jun 22, 2011


  • 2 cups chopped fresh broccoli
  • 3/4 cup shredded sharp Cheddar cheese (3 oz)
  • 1 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try this recipe with other veggies like bell peppers and onions, asparagus or spinach.
  • tip 2
    Mozzarella cheese can be substituted for the Cheddar.


Nutrition Facts are not available for this recipe
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