Broccoli & Bacon Muffin-Tin Frittatas
Recipe: #27821
August 28, 2017
Categories: Breakfast, Cheese, Cheddar, Eggs, Broccoli, 5 Ingredients Or Less, Brunch, Oven Bake, Gluten-Free, Low Carbohydrate, more
"This is out of the September 2017 Cooking Light magazine. You can store cooked frittatas in the fridge for up to four days."
Original is 6 servings
Ingredients
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 by Step Method
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
- Cooking spray
3 Reviews
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