Broccoli & Bacon Muffin-Tin Frittatas

Prep Time
Cook Time
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


  • 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



These are delightful frittatas! Had fun making these yummy beauties. Made as directed but did add a good pinch of cayenne. I thought I sprayed the muffin tin adequately but for some reason they stuck on the bottom. When I make them again, I will use liners. Served with a bowl of homemade veggie soup. Thank you for sharing your recipe with us Teresa! Made for Billboard Recipe Tag.

review by:
(2 Sep 2021)

dienia b

Wow these are great going in best of file

review by:
(6 Jan 2021)