Here’s an easy make-ahead breakfast that’ll 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. Pop cooked frittatas out of the pan and store in the fridge for up to 4 days; reheat in the microwave on HIGH for 45 seconds to 1 minute. You can freeze the frittatas, too, but the texture becomes a bit more dense upon thawing and reheating. For best results, thaw overnight in the fridge, and reheat using instructions above.
2 cups small broccoli florets, cooked until crisp-tender
Coat 12 standard-size muffin cups 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 to 20 minutes or until just set. Cool on a wire rack for 2 to 3 minutes; run a thin knife around edge of each frittata to release from pan. Remove frittatas from pan.