We know it can be hard to squeeze a solid breakfast into your rushed morning routine, but that’s when a make-ahead option comes in handy. These individual egg muffins (or, “mini frittatas”) can be made at the weekend and eaten all week. We find this broccoli and bacon combo from Cooking Light pretty tasty, but you could add any cooked veggie and protein you wish to get your favorite flavors.
Broccoli and Bacon Muffin Tin Frittatas
2 cups small broccoli florets, cooked until crisp-tender
3 bacon slices, cooked and crumbled
8 large eggs
1/4 cup 2% reduced-fat milk
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces sharp cheddar cheese, shredded (about 1/2 packed cup)
1. Preheat oven to 350°F
2. Coat 12 standard-size muffin cups with cooking spray. Divide broccoli and bacon evenly among muffin cups.
3. Crack eggs into a large bowl. Add milk, salt, and pepper; stir with a whisk until well combined. Divide egg mixture evenly among muffin cups.
4. Sprinkle cheese evenly on top. Bake at 350°F for 18 to 20 minutes or until just set. Cool on a wire rack for 2 to 3 minutes; run a thin knife around edge of each frittata to release from pan. Remove frittatas from pan.
Note: These can be frozen, but the texture will change upon reheating. They are best kept in the fridge and then rewarmed in before you eat.
Nutrition info: Calories 168 | Fat 11.5g | Protein 13g | Carbs 3g
Nutritional information is provided by Cooking Light.
Makes six servings (two frittatas per serving).
Do you make egg muffins for morning meals? What’s your favorite flavor combo? Tell us in the comments below!
– Team Fitstar