Mini Broccoli Cheddar Frittatas

 

Breakfast. I don't go a single day without it, not exaggerating. Eating breakfast feels like flipping my body's "on" switch. Without it, I'd be off. Due to a number of random and coincidental events, I ended up with way too many eggs in my fridge. I still have too many. So what is a girl to do with dozens of eggs? Make mini frittatas of course. 

Recipes made in muffin tins are just so much cuter (and more portable) than their traditional counterparts. If you haven't made something in a muffin tin lately, I insist you do. If you don't have a muffin tin, I don't think we can be friends...


Recipe Rundown
Taste: Just like broccoli-cheddar soup, but even richer!
Texture: Cheesy & chunky and slightly denser than an omelet.       
Ease: Super easy, I threw these together in less than 10 minutes and they bake in 12.
Appearance: Next time I'll use paper cups to line my muffin tin so they don't stick at all.
Pros: Quick, easy, perfect to-go breakfast.   
Cons: None.
Would I make this again? I have an abundance of eggs in the fridge, so probably! 

Mini Broccoli Cheddar Frittatas 
Recipe by Tessa of Handle the Heat
Makes a dozen mini frittatas
Note: To steam the broccoli, bring an inch of water to a boil in a medium saucepan fitted with a steamer basket (if you don't have a steamer basket you can use a fine sieve or just place the broccoli in the water). Cut off and discard the stalk and rinse the broccoli bunch with water. Place broccoli in steamer basket, cover, and steam on medium heat for 5 minutes, until crisp-tender. Don't overcook.

• 8 large eggs
• 2 cups broccoli (1 medium bunch), steamed and cut into small pieces (see note)
• 1/2 cup shredded sharp cheddar cheese
• 1-2 green onions, sliced
• salt & freshly ground black pepper

Preheat oven to 350 degrees. Spray a standard 12-cup muffin tin with cooking spray or fill with baking cups.

In a mixing bowl, whisk the eggs together. Add the steamed and chopped broccoli, shredded cheese, sliced onions, salt and pepper to taste. Mix to combine.

Fill the muffin cups with the egg mixture. Bake for 12 minutes, until the frittatas are firm.