Broccoli-and-Bacon Muffin-Tin Frittatas
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.
- 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)
- 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
Preheat oven to 350°F.
Coat a 12-cup muffin pan with cooking spray. Divide broccoli and bacon evenly among muffin cups.
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.