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Broccoli-and-Bacon Muffin-Tin Frittatas

Broccoli-and-Bacon Muffin-Tin Frittatas


Yield

Serves 12 (serving size: 2 mini frittatas)

This easy make-ahead breakfast will have you set for the week. You get two mini frittatas per serving for only 168 calories; pair with a piece of fruit for a satisfying breakfast. Store cooked frittatas in the fridge for up to four days.

Ingredients

  • Cooking spray
  • 2 cups small broccoli florets, cooked until crisp-tender
  • 3 bacon slices, cooked and crumbled
  • 8 large eggs
  • 1/4 cup 2% reduced-fat milk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces sharp cheddar cheese, shredded (about 1/2 packed cup)

Nutritional Information

  • Calories 168
  • Fat 12g
  • Satfat 5g
  • Unsatfat 6g
  • Protein 13g
  • Carbohydrate 3g
  • Fiber 1g
  • Sugars 1g
  • Added sugars g
  • Sodium 395mg
  • Calcium 13% DV
  • Potassium 6% DV

How to Make It

Step 1

Preheat oven to 350°F.

Step 2

Coat a 12-cup muffin pan with cooking spray. Divide broccoli and bacon evenly among muffin cups.

Step 3

Crack eggs into a large bowl. Add milk, salt, and pepper; stir with a whisk until well combined. Divide egg mixture evenly among muffin cups. Sprinkle cheese evenly on top. Bake at 350°F for 18 minutes or until just set. Cool on a wire rack for 2 to 3 minutes. Carefully run an offset spatula or butter knife around edges to loosen frittatas.


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