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.
2 cups small broccoli florets, cooked until crisp-tender
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.
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