Turkey, Broccoli and Cheddar Mini Frittatas

Turkey, Broccoli and Cheddar Mini Frittatas are the perfect breakfast for busy mornings or lazy breakfasters, like myself.

Turkey, Broccoli and Cheddar Mini Frittatas l SimplyScratch.com

If there’s one meal during the week that I slack at, it’s breakfast. Four out of seven mornings it’s just me at home (Pat’s off on Fridays) and knowing that a majority of those days I have a whole day (literally) of cooking and dish washing ahead of me, I would tend to reach for a bagel instead of something wholesome and nutritious. Until recently.

A few weeks ago I decided to start weekly meal prepping. I’d spend an afternoon, either Sunday or Monday, making a weeks worth of breakfast and lunches that I can just reach into the fridge and reheat or eat straight away — hello salads. And I’m absolutely addicted to mini frittatas. It’s this my new BFF (breakfast friend forever)!

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Making these turkey, broccoli and cheddar mini frittatas in advance is a snap. They only taking 10 minutes to whip up and 20 minutes to bake in the oven! And besides being utterly delicious, two frittatas is one serving and under 200 calories. They’re a great source of protein keeping you full for longer and can be reheated in 40 seconds!

Turkey, Broccoli and Cheddar Mini Frittatas l SimplyScratch.com (1)

For these mini frittatas you’ll need: a dozen eggs, 1-1/2 cup small broccoli florets, 4 ounces diced turkey, 2 ounces sharp cheddar cheese, 1/3 cup sliced green onions and of course, salt and pepper.

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Brush the inside of a standard sized muffin tin with olive oil — about 2 teaspoons total. This will help ensure that the mini frittatas won’t stick.

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Crack and add in 6 large eggs to a large mixing bowl. Then, with the remaining 6 eggs, separate the whites form the yolks adding only the egg whites to the bowl. Save the yolks to make mayo or crème brûlée?!

Now just whisk the egg and egg whites together until combined well.

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Next add in the broccoli, cheddar, turkey, green onions and 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

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And then stir to combine.

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Fill the prepared muffin pan with about 1/4 cup of the mixture per slot and bake in your preheated 350° oven for 20 minutes.

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These smell amazing!! The turkey, broccoli and cheddar mini frittatas should be fluffy and soufflé-like but will deflate as they cool.

You’ll be so glad to have these on hand in the morning. The perfect grab-and-go breakfast.

Enjoy!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Turkey, Broccoli and Cheddar Mini Frittatas

Turkey, Broccoli and Cheddar Mini Frittatas are the perfect breakfast for busy mornings. Filled with turkey, broccoli and cheddar cheese! Great reheated!

Yield: 6 servings ( 2 frittatas per serving)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

2 teaspoons light olive oil, for brushing

6 large eggs

6 large egg whites

1-1/2 cups small broccoli florets

4 ounces turkey breast, diced (I use Boars Head)

2 ounces cheddar cheese, grated

1/3 cup sliced green onions

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions:

Brush the inside of each muffin cup with olive oil and preheat your oven to 350°.

Crack 6 eggs into a large mixing bowl. Then separate the remaining 6 yolks from the egg whites, adding only the egg whites to the mixing bowl. Whisk the eggs until throughly combined.

Next, add int he broccoli florets, diced turkey breast, cheddar, green onions, kosher salt and pepper and then mix until combined.

Use a 1/4 cup measuring cup to divide the mixture among the muffin pan. Bake in your preheated oven for 20 minutes.

If making in advance, allow the mini frittatas to cool completely before storing in an airtight container.

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9 Responses to “Turkey, Broccoli and Cheddar Mini Frittatas”

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    Angie — February 26, 2017 at 11:24 am

    These were delicious. Leftover eggs have never appealed to me, but I had these for three days in a row, and they were just as amazing on Day 3 as they were on Day 1. Thanks for another great recipe. This really helps with meal planning!

    • Laurie McNamara replied: — March 12th, 2017 @ 4:19 pm

      I’m so glad, Angie!

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    Linda — September 6, 2017 at 11:47 am

    These look wonderful and would love to take them for lunch. What is the nutritional content of these? Could I substitute shredded chicken? Also, can they be frozen (after cooking, of course) and reheated?

    • Laurie McNamara replied: — September 8th, 2017 @ 7:53 am

      Hi Linda! I normally don’t post nutritional values for my recipes, but if I ever want to figure out calories, protein, carbs etc. I use the MyFitnessPal ap and just plug it in there. You can definitely substitute shredded chicken and I would think these could be frozen and reheated. Enjoy!

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    Sara — September 17, 2017 at 6:59 pm

    I followed the recipe exactly and these would not come out if my muffin tin. I had such a mess to clean up. But what I could dig out was tasty. Any advice?

    • Laurie McNamara replied: — September 17th, 2017 @ 7:18 pm

      Hi Sara! I’m so sorry that happened! Although the step-by-step post says to, I was looking over the recipe printable and realized that it doesn’t mention to brush the inside of the muffin tin with olive oil. This is totally my fault and I apologize as I’m 100% certain this is why your frittatas stuck. I’ve edited the recipe to reflect this. Again, I’m SO very sorry!

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    Sara — September 17, 2017 at 7:54 pm

    Hi Laurie! Thanks for responding so quickly. I did brush the tin with olive oil because I saw that step in the directions in the article. Maybe my tin isn’t non-stick enough? Thinking about ordering silicon muffin pans so that it won’t be a problem next time. These little egg frittatas and baked oatmeal muffins are saving my bacon this school year. Thanks again!

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    Sara S — September 17, 2017 at 10:20 pm

    These look really good. If you freeze them, I am assuming you would thaw whatever portion you are going to eat & then heat as directed (40 sec in the microwave)? Should they be minimally undercooked for freezing?

    One thing we use all the time which helps in our meal planning & execution of the plan is our Food Saver. Makes saving left over or extra portions easy to freeze for other meals.

    • Laurie McNamara replied: — September 21st, 2017 @ 3:51 pm

      Hi Sara, I almost think that baking them in a muffin lined pan would be easiest. I would cook them fully, freeze and reheat in the microwave. Enjoy!

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