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Turkey, Broccoli and Cheddar Mini Frittatas

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Turkey, Broccoli and Cheddar Mini Frittatas are the perfect breakfast for busy mornings. Filled with turkey, broccoli and cheddar cheese! Great reheated!
Course Breakfast & Brunch
Cuisine American
Keyword breakfast, broccoli, cheddar, eggs, turkey
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6 servings
Calories 166
Author Laurie McNamara


  • 2 teaspoons light olive oil for brushing
  • 6 large eggs
  • 6 egg whites
  • 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


  • 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.


Serving: 2frittatas | Calories: 166kcal | Carbohydrates: 3g | Protein: 17g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 421mg | Potassium: 261mg | Fiber: 1g | Sugar: 1g | Vitamin A: 566IU | Vitamin C: 21mg | Calcium: 116mg | Iron: 1mg