Bacon and Broccoli Frittata Muffins
These frittata muffins are packed with crispy bacon, broccoli, and sharp cheddar. They make a great make-ahead breakfast and can be served warm or cold.
Servings 8 muffins
Calories 209kcal
Ingredients
- 6 large eggs
- 1/4 cup heavy whipping cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chopped broccoli
- 1 cup grated cheddar
- 1/2 cup cooked bacon chopped
Instructions
- Preheat oven to 350 degrees. Spray a muffin tin with non-stick spray.
- Whisk together the eggs, cream, salt, and pepper in a medium mixing bowl until well combined.
- Stir the broccoli, cheddar, and bacon into the egg mixture.
- Pour the mixture evenly between 8 muffin wells, being sure to get the broccoli, bacon, and cheese evenly dispersed throughout.
- Bake for 20 minutes or until the eggs are set and the edges are pulling away from the muffin tin.
- Cool for 5 minutes before running a knife around the edges of the muffins and removing.
- Serve warm or cold, as desired.
Notes
We store these in the fridge for up to 5 days. I often just eat them cold from the fridge, but they also reheat well in the microwave.
Nutrition
Serving: 8muffins | Calories: 209kcal | Carbohydrates: 2g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 176mg | Sodium: 659mg | Fiber: 1g | Sugar: 1g | Net Carbs: 1g