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!

Course Breakfast & Brunch

Cuisine American

Keyword breakfast, broccoli, cheddar, eggs, turkey

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 166

Author Laurie McNamara

Equipment

USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

Ingredients

2 teaspoons light olive oil for brushing
6 large eggs
6 egg whites
1½ 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

US Customary - Metric

Instructions

Preheat your oven to 350℉ (or 180℃).
Brush the inside of each muffin cup with olive oil.
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.

Nutrition