I get that we’re all looking for easy dinners. The school year is in full force, as are extracurriculars for kids. The days are getting shorter and if you’re like me, you just want to cozy up on the couch after the kids are in bed and not spend a ton of time cooking or cleaning up dinner. But what about the other meals in the day? You need healthy options for lunch too, and you especially need healthy breakfasts. Sometimes the morning can be just as busy as the evening. I always tell my husband that the first hour and last hour of my day are the busiest, which is why I’m always thankful when I can start the day with something ready to go like these broccoli cheddar mini frittatas.
These mini frittatas are made in a muffin tin, so you don’t need any fancy equipment. You could also bake them in a larger rectangular dish and cut them into squares, but I think these are great when made in a muffin tin. The recipe makes 12-16 mini frittatas, it just depends on how big and fluffy you want them! I love that these have vegetables snuck in that my kids didn’t even notice. Eggs are one of the best dishes for getting some morning vegetables in your diet and the perfect way to start the day.
In the summer I love starting my day with a smoothie, but as the mornings get cooler I want a warm breakfast. That doesn’t mean I have the time to cook a hot breakfast every morning, but I love a good make-ahead egg dish. Broccoli cheddar mini frittatas are the best quick and healthy breakfast!
- 1 dozen eggs
- ½ cup whole milk
- 1 tsp. salt
- ¼ tsp. pepper
- ½ tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. ground dried thyme
- 1 large broccoli crown, finely chopped
- 1 cup shredded cheddar cheese
- Preheat oven to 350 degrees Fahrenheit and spray a muffin tin with nonstick cooking spray. Set aside.
- In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, onion powder, and thyme. Add broccoli and cheddar cheese and mix to combine.
- Carefully pour the egg mixture into the prepared muffin tin. This recipe makes 12 large or 16 medium sized mini frittatas.
- Bake for 20-30 minutes until the centers of the frittatas are set. Let cool for 10 minutes in pan before running a butter knife around the edge of each frittata for easy removal.
- Keep in an airtight refrigerator until ready to enjoy.
- Enjoy!
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