Broccoli Cheddar Frittatas

5 from 1 vote

Baked in a muffin pan, these broccoli frittatas are easy to assemble for a make-ahead breakfast or brunch. They also have red onions and cheddar cheese.

Prep Time5

Cook Time27

Total Time32

Course: Breakfast

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For vegetables

3 cups small broccoli florets
1/3 cup diced red onions
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For frittatas

Non-stick cooking spray
9 large eggs
1/2 cup milk
2 tablespoons chopped parsley plus more for serving
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup grated cheddar cheese

Instructions

Preheat the oven to 400 degrees F.
Toss the broccoli and onions with olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper on a sheet pan and spread them into a single layer. Roast for 12-14 minutes until the broccoli turns bright green and the onions have softened.
Grease a 12-cup muffin pan with non-stick cooking spray.
In a large bowl, whisk the eggs, milk, parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
Spoon the broccoli and onions into the muffin cups. Pour in the egg mixture until the cups are about three-quarters full. Sprinkle cheddar cheese on top.
Bake for 15 minutes until the eggs have puffed up and are set.
Garnish with additional chopped parsley before serving.

Notes

You can roast the broccoli and red onions up to 2 days in advance. Store them in an airtight container in the fridge.

You can keep leftovers in an airtight container in the refrigerator up to 5 days. Warm them in the microwave for 10-12 seconds or eat them cold.

To freeze up to 1 month, wrap each one in plastic wrap and then combine them in the same container. Thaw them overnight in the refrigerator and reheat in the microwave as desired.

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