Broccoli & Bacon Muffin-Tin Frittatas

6
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"This is out of the September 2017 Cooking Light magazine. You can store cooked frittatas in the fridge for up to four days."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (139.5 g)
  • Calories 227.2
  • Total Fat - 15.2 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 299.8 mg
  • Sodium - 632.5 mg
  • Total Carbohydrate - 3.6 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.3 g
  • Protein - 18.4 g
  • Calcium - 155.9 mg
  • Iron - 1.8 mg
  • Vitamin C - 27.1 mg
  • Thiamin - 0.1 mg

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

Creak eggs into a large bow. Add mil, salt, and pepper; stir with a whisk until well combined. Divide egg mixture evenly among muffin cups. Sprinkle;e 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 off-set spatula or butter knife around edges to loosen frittatas.

Tips & Variations


  • Cooking spray

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