Broccoli-and-Bacon Muffin-Tin Frittatas

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This easy make-ahead breakfast will have you set for the week. You get two mini frittatas per serving for only 168 calories; pair with a piece of fruit for a satisfying breakfast. Store cooked frittatas in the fridge for up to four days.

By Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Photography: Greg Dupree; Food Styling: Chelsea Zimmer; Prop Styling: Cindy Barr.

Recipe Summary

active:
10 mins
total:
35 mins
Yield:
Serves 6 (serving size: 2 mini frittatas)
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 350°F.

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  • Coat a 12-cup muffin pan with cooking spray. Divide broccoli and bacon evenly among muffin cups.

  • Crack eggs into a large bowl. Add milk, salt, and pepper; stir with a whisk until well combined. Divide egg mixture evenly among muffin cups. Sprinkle 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 offset spatula or butter knife around edges to loosen frittatas.

Nutrition Facts

Per Serving:
168 calories; fat 12g; saturated fat 5g; carbohydrates 3g; fiber 1g; sugars 1g.
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