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.

   

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9 Responses to “Mini Broccoli Cheddar Frittatas”

  1. #
    1
    Sanjeeta kk — April 20, 2011 at 3:23 pm

    Oh..they look so cute and scrumptious! Lovely idea to use muffins tins for making them. And a great way to make my kids love their Broccoli :)

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    2
    Joyti — April 20, 2011 at 4:05 pm

    Too many eggs! Is that even possible? I usually have 3 cartons (farm-fresh, large organic, and jumbo cage-free)….
    The mini frittatas look delicious!

    • Tessa replied: — April 20th, 2011 @ 4:19 pm

      Thanks! I currently have 5 cartons right now (and that was after making a few dishes)!! And there's only 2 of us in the house.

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    3
    natalie — April 20, 2011 at 6:12 pm

    I've made these and I use all sorts of different veggies and cheeses! So easy and good!

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    4
    Flavia — April 20, 2011 at 9:59 pm

    These look wonderful! Love mini anything! It's such a pleasure reading your blog, Tessa!

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    5
    Memoria — April 21, 2011 at 4:25 am

    These fritttate look so lovely. I think I need frittate in my life, too. I'll be bookmarking this recipe. Thank you. Lovely photo!

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    6
    Foodiebia — April 21, 2011 at 10:54 pm

    I made these using a Martha Stewart recipe for a baby shower and they were a big hit. Tastes great with some red or green peppers too.

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    7
    Hungry — April 24, 2011 at 12:23 am

    Will these store/reheat well? Looks delish and could be a great idea for my hectic mornings if they can be reheated and thoroughly enjoyed the next morning as well?

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    8
    Simone Rodriguez — July 12, 2012 at 2:43 am

    just discovered your website and I love these fun and great looking recipes. Can't wait to try them
    I think I found my favorite site!!

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