Broccoli & Bacon Muffin-Tin Frittatas

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6
Servings

10m
Prep Time

25m
Cook Time

35m
Ready In

Recipe: #27821

August 28, 2017

Categories: 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

recipe by:
TeresaS

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recipe by:
TeresaS

"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

Metric US

Ingredients

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2 cups broccoli florets (cut small and cooked until crisp-tender)
3 ounces sliced bacon (3 slices, cooked and crumbled)
8 large eggs
1/4 cup 2% milk

1/2 teaspoon salt
1/2 teaspoon black pepper
2 ounces cheddar cheese, shredded (sharp, about 1/2 cup)

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

Tags : Breakfast

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