August 28, 2017
Breakfast, Dairy, Cheese,
Cheddar, Eggs, Vegetables, Broccoli, North American, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Ladies Luncheon, Weeknight Meals, Oven Bake, Gluten-Free, Low Carbohydrate more
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"This is out of the September 2017 Cooking Light magazine. You can store cooked frittatas in the fridge for up to four days."
Preheat oven to 350°F.
Coat a 12-cup muffin pan with cooking spray. Divide broccoli and bacon evenly among muffin cups.
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.
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