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Broccoli and Bacon Muffin Tin Frittatas 

Active time 10 mins
Total time 35 mins

12 frittatas (2 per serving)

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.


  • Cooking spray
  • 2 cups small broccoli florets, cooked until crisp-tender
  • 3 bacon slices, cooked and crumbled
  • 8 large eggs
  • 1/4 cup 2% reduced-fat milk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces sharp cheddar cheese, shredded (about 1/2 packed cup)

Nutrition Information

  • calories 168
  • fat 11.5 g
  • satfat 4.6 g
  • monofat 4 g
  • polyfat 1.6 g
  • protein 13 g
  • carbohydrate 3 g
  • fiber 1 g
  • sugars 1 g
  • Est. Added Sugars 0 g
  • cholesterol 263 mg
  • iron 1 mg
  • sodium 395 mg
  • calcium 126 mg

How to Make It

  1. Preheat oven to 350°F

  2. Coat 12 standard-size muffin cups with cooking spray. Divide broccoli and bacon evenly among muffin cups.

  3. 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.