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Breakfast / Brunch

Mini Broccoli & Cheese Frittatas

Somewhere between omelettes and a quiche, frittatas are great throw-together meals, as long as you have eggs and some veggies on hand. And these individual frittatas mix that convenience with the portability of muffins. For even greater ease, prepare them the night before, bake them in the morning, and you have frittatas to go. Filled with broccoli and goat cheese, these healthy mini frittatas have loads of flavor. But feel free to swap in and out whatever veggies and cheese you prefer.


12 servings

Total Time

1 hour

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These frittatas can be assembled the night before and baked in the morning. Let them rest after baking.


Preheat oven to 375°. Coat a muffin pan with nonstick spray.

Cook broccoli and garlic in oil in a nonstick skillet over medium heat, 45 minutes or until mixture looks dry.

Pulse eggs, goat cheese, tarragon, salt, and pepper in a food processor until cheese is blended into eggs.

Place 1 heaping Tbsp. broccoli mixture in each muffin cup, followed by ¼ cup egg mixture; top each with 1 tsp. bell pepper.

Bake frittatas until eggs are set, 2025 minutes. Remove frittatas from oven and let rest 10 minutes.

Serve frittatas immediately or, to reheat them to go, simply wrap in a paper towel and microwave 20–30 seconds.

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